As much as I LOVE refinishing furniture… I also love baking. But, most of all, I love baking with a lovely and unexpected presentation.
Enter mason jars, jelly jars, or anything that feels a little different with a farmhouse or comfort food feeling. I’m a small town country girl, and love anything that feels like it brings me back to my roots.❤️
One of my favorite desserts to serve to my family and friends is Cheesecake in a jar.
Let’s face it, everything is cuter when small… Puppies, babies… Thighs (did I say that out loud?😬) … To be clear, I’m not suggesting I have small thighs… Just wanted to address that! In my perfect world, we would all agree that the dimples on sweet, squishy babies were still adorable on grown women… Just sayin’ …but I digress! Moving on to the recipe!
Did I mention y’all are gonna get oohs and ahhs when you serve this? You will.
Ok, here’s the breakdown of what you need:
1/2 cup plus 2 tablespoons granulated sugar
zest of one lemon (can be omitted)
2 pkgs cream cheese, at room temp, (8oz each)
2 large eggs at room temp
1/4 Cup Heavy cream
11/2 teaspoons pure vanilla extract
About 1 cup Fresh berries
1. Preheat oven to 350 degrees F.
2. Start to boil a large pot of water for the water bath.
3. In the bowl of your mixer (use paddle attatchment) combine the lemon zest and granulated sugar until fragrant and combined.
4.Next, add in the cream cheese and mix until smooth. Add your eggs, one at a time, scraping the sides of the bowl in between each egg, until they are fully incorporated. Then add heavy cream and vanilla extract and mix until smooth.
5. Pour batter into jars until 3/4 the way full. Place your jars in a larger pan (I used 9×13) and pour boiling water (to make the water bath) into the larger pan until about 1/2 way up the outside of the jars.
6. Place in oven and bake 25 to 30 minutes or until the edges appear to be set, but the center still has a little “jiggle” to it.
7. Carefully (those little jars are stinkin’ hot!!😬) remove the jars from the water bath and place on a cooling rack and cool completely.
Once they are completely cooled, place them in the fridge for atleast 5 hours. (This recipe is so great because you can make it the day of or the day before… For you planners out there!). When you are ready to serve, top with fresh berries. You can also add fresh whipped cream, graham cracker sticks, mini choc chips… Whatever sounds yummy!
*if you want to add a little more pizazz to your presentation… You can add shine to your berries really simply. Just add 1Tbsp hot water to 1/4 cup apricot preserves and mix together. Gently toss your berries in the mixture before placing them on top of your cheesecake in a jar.
The jars I used are the Weck Tulip Jars (7.4oz).
I’d love to know what y’all think of this sweet little cheesecake in a jar, or if you have other ideas and recipes to share!!