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Cheesecake In a Jar

Serve these simple, mousse-like cheesecakes in small canning jars for an adorable dessert. Baking cheesecakes in a water bath tempers the heat, keeping the cheesecakes creamy.
Course: Dessert
Author: Relish

Ingredients

  • 4 8-ounce packages cream cheese
  • 1 cup sugar
  • 2 tablespoons vanilla extract
  • 1/4 teaspoon finely grated lemon rind
  • 1 cup sour cream
  • 4 eggs
  • 1 1/2 cups fresh blueberries raspberries or sliced strawberries

Instructions

  • Preheat oven to 325F.
  • Combine cream cheese, sugar and vanilla. Beat with an electric mixer on medium speed until well blended and fluffy, about 6 minutes. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed until blended.
  • Pour batter into 18 (4-ounce) jam jars, about 1/2 cup per jar. Place in large baking pans. Place pans on oven rack. Using a large measuring cup, pour water into baking pans until it reaches halfway up the side of the jars. Cover baking pan with foil.
  • Bake 25 minutes or until centers are almost set. Let cool completely. For best results, refrigerate 4 hours.
  • Top with fresh fruit of your choice.

Notes

Recipe By: Relish
Serving Size: 18