Summer Sweets: Cheesecake in a JarJulieVR
Cheesecake in a jar is all the rage on restaurant menus these days, and if you have a few small jars on hand at home, they’re easy to make in your own kitchen with no need to turn on the oven! Cute and stylish and perfect for backyard parties, cheesecake in a jar can be made in as many flavours as there are cheesecakes in the world. I like mixing up a basic vanilla filling with cream cheese, sugar, vanilla and cream, and topping it with whatever is in season strawberries and rhubarb, peaches, plums and of course chocolate is always in season! Because these aren’t baked, they won’t heat up the house, and you don’t need to worry about them setting properly. They’re among the easiest desserts in the world to make. (And the most delicious!)
To make cheesecakes in a jar, simply mix graham crumbs, butter and sugar, and press the mixture into the bottom of the jars. Beat the cream cheese and sugar until it’s lump-free (this is easier to do before you add the cream, when it’s thicker), and then add cream and vanilla – or try other extracts or lemon zest to flavour the mixture. The cheesecake in a jar in the photo was served at Taste Restaurant in Calgary. I love the way they added sugar shards to decorate the top. You could do the same with chocolate curls, or chunks of peanut brittle.
Cheesecake in a Jar
You’ll need 6 small (125 mL) ring-top jars to make these; the recipe doubles and triples easily if you’re making them for a crowd.
1/2 cup graham crumbs
1 Tbsp. melted butter
1 Tbsp. sugar
1 8 oz (250 mL) package cream cheese, at room temperature
1/4 cup sugar
1/2-3/4 cup cream
1/2 tsp. vanilla
Fruit preserves (jam, preserves, thawed berries in syrup, or fruit tossed/mashed with sugar or honey)
In a small bowl, stir together the graham crumbs, butter and sugar. Put a spoonful into the bottom of each jar and press down lightly with your fingers.
In a medium bowl, beat the cream cheese, sugar, cream and vanilla until smooth and fluffy. Divide between the jars, smoothing the top. Top with a spoonful of preserves. Serve immediately or refrigerate until you need them. (Preserves can be saved and added later, too.)
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