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Mini Cheesecake Jars

Mini Cheesecake Jars

Martha Stewart Living, January 2012 http://www.marthastewart.com/870199/mini-cheesecake-jars
3.437035
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  • Prep Time 20 minutes
  • Total Time Overnight
  • Yield Makes 6

Ingredients

  • For the Cheesecake

    • 8 ounces cream cheese, room temperature
    • 1/2 cup sugar
    • 3 large eggs, room temperature
    • 4 ounces sour cream (1/2 cup)
    • 1 tablespoon fresh lemon juice
    • Salt
    • 1/2 cup plus 1 tablespoon fruit preserves or jam

  • For the Graham Topping

    • 1/2 cup finely ground graham crackers (from 4 crackers)
    • 1 1/2 tablespoons unsalted butter, melted

Directions

  1. 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.
  2. 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.
  3. Meanwhile, make the graham topping: Stir together graham-cracker crumbs and butter. Bake on a parchment-lined baking sheet for 10 minutes. Let cool.
  4. Top each cheesecake with 1 tablespoon plus 1 1/2 teaspoons preserves. Divide graham topping among jars (about 1 heaping tablespoon each).

Cook's Note

Cakes can be refrigerated for up to 4 days. Topping can be stored at room temperature for up to 1 week.

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