Preheat oven to 325 degrees. Make the cheesecakes: Beat cream cheese with a mixer on medium speed until smooth. Add sugar. Beat on medium speed for 3 minutes more. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition. Raise speed to medium. Add sour cream, lemon juice, and 1/4 teaspoon salt. Beat for 3 minutes.
Divide batter among six 6-ounce jars, filling each two-thirds full. Transfer jars to a deep baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits into top to vent. Bake until set in the center, about 25 minutes. Let cool. Refrigerate overnight to set.
Meanwhile, make the graham topping: Stir together graham-cracker crumbs and butter. Bake on a parchment-lined baking sheet for 10 minutes. Let cool.
Top each cheesecake with 1 tablespoon plus 1 1/2 teaspoons preserves. Divide graham topping among jars (about 1 heaping tablespoon each).
Cakes can be refrigerated for up to 4 days. Topping can be stored at room temperature for up to 1 week.
you can also find nice jars at a reasonable price in walmart!!
I can't wait to try this! These very jars are sold at Crate & Barrel. The lids don't matter because they are only put on after they are baked. You still use this jar style since you;re baking them lidless.
Those are Weck jars, available online and at Williams Sonoma. The lid, gasket and clamps are all separate from the jar.
Would suggest Ball jam jars that can be found in most supermarkets. The picture is somewhat deceptive.....the jars appear to have a clamp top with a rubber seal that would not stand up during baking process.
where can you find these jars? or what kind of jar can I use that is oven safe?