Cheesecake in a jar

    40 min

    Individual cheesecakes are topped with fruit preserves and baked in jars. After cooling, decorate the jars to match any occasion.


    Illinois, United States
    1 person made this

    Serves: 6 

    • 225g cream cheese, at room temperature
    • 100g caster sugar
    • 3 large eggs, at room temperature
    • 120ml soured cream
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon salt
    • 50g digestive biscuits, crushed
    • 1 1/2 tablespoons unsalted butter, melted
    • 180g fruit preserves

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Beat cream cheese with a mixer on medium speed until smooth. Add sugar; beat for 3 minutes. Add eggs one at a time, beating well after each addition. Add in soured cream, lemon juice and salt; beat for 3 minutes.
    3. Divide mixture among six small 175ml or similar jars, filling each 2/3 full. Transfer jars to a deep baking tin and add enough boiling water to the dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits in the top to vent steam.
    4. Bake in the preheated oven until set in the centre, about 25 minutes. Let cool; chill in the fridge overnight to set.
    5. Meanwhile make the topping: stir together biscuit crumbs and butter. Spread on a parchment lined baking tray. Bake in a preheated 180 C / Gas 4 oven for 10 minutes. Let cool. Top each cheesecake with preserves and biscuit topping.

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