Today, I am sharing a recipe for individual cheesecakes baked in Mason Jars which originally came from "The Italian Dish" blog. These are just too cute and very easy to make. Besides, I love the idea of having individual desserts.
Preheat the oven to 325 degrees F.
Prep of the Jars:
You will need 12 4-ounce mason jars
Spray the mason jars with non-stick cooking spray, making sure to spray the bottoms and sides so the crust doesn't stick.
Blend the cookies, 2 tablespoons of melted butter in a mini chopper or food processor. Place about 1 heaping tablespoon of the crumbs into the mason jars and tamp down to make the crust. ( I used the top of a wooden honey dipper).
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add sour cream, lemon zest, lemon juice, chopped strawberries and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over beaten. Pour the filling into the glass jars and bake for 30 minutes.
Be sure to set the jars in a large roasting pan. Fill the pan with hot water halfway up the jelly jars and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool. Chill in the refrigerator, loosely covered, for at least 4 hours or over night.
Raspberry and Strawberry Sauce (Optional):
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on
I used raspberries and blueberries as my toppings but you can use your favorite fruits here.
Have fun and enjoy.
I wish you all a great rest of the week.