I can't stop craving sweets. Ever. No matter how full I am, even if I just had an entire cow for dinner, there is ALWAYS room for dessert. Today, it's one of those days I can't stop craving sweets. The problem is that I'm home with the flu, and sweets make my throat itch too much. Since I can't eat anything sweet, I decided to look up a recipe to try once I'm better... something to look forward to.
I stumbled upon this recipe for cheesecakes in a jar and have decided to make it sometime during the weekend if I'm feeling better. I love cheesecake, especially the soft kind that melts in your mouth and has a tartiness to it to offset the sweetness from the toppings. Cheesecake also tends to be hard to mess up, and the jar presentation just looks adorable.
CHEESECAKE IN A JAR
yield | 4-6 servings depending on size of jars used
Ingredients
½ cup plus 2 tablespoons granulated sugar
zest of one lemon
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
¼ cup heavy cream
1 ½ teaspoons pure vanilla extract
½ cup plus 2 tablespoons granulated sugar
zest of one lemon
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
¼ cup heavy cream
1 ½ teaspoons pure vanilla extract
Topping
1 cup fresh berries
1 cup fresh berries
Directions
1. Preheat oven to 350 degrees F.
2. Begin to boil a large pot of water for the water bath.
3. Combine the sugar and lemon zest and mix until the sugar is moistened. Add in the cream cheese andcream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
4. Pour batter into canning jars until about ¾ of the way full. Place jars into a larger pan and pour boiling water into the larger pan until halfway up the sides of the jars.
5. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
6. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the fridge for at least 5 hours. Top will fresh berries and serve.
1. Preheat oven to 350 degrees F.
2. Begin to boil a large pot of water for the water bath.
3. Combine the sugar and lemon zest and mix until the sugar is moistened. Add in the cream cheese andcream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
4. Pour batter into canning jars until about ¾ of the way full. Place jars into a larger pan and pour boiling water into the larger pan until halfway up the sides of the jars.
5. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
6. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the fridge for at least 5 hours. Top will fresh berries and serve.
Recipe taken from www.mybakingaddiction.com
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