Even with brunch, we needed a dessert, of course! These cheesecake jars looked perfect – and I had just purchased some Weck jars from Williams-Sonoma, and I knew they would be the perfect jars for this cheesecake!
I made the cheesecakes the night before brunch, then just topped them with jam and the graham cracker crumbs before our guests arrived. They were perfect, and everyone loved them!
We have also made these topped with Taste Elevated’s Spicy Candied Kumquats in place of jam, and those are fantastic, too!
Mini Cheesecake Jars
Adapted from Martha Stewart Living, Jan 2012
8 ounces 1/3 less fat cream cheese, room temperature
1/2 cup sugar
3 large eggs, room temperature
4 ounces low-fat sour cream (1/2 cup)
1 tablespoon fresh lemon juice
1/4 tsp salt
9 tablespoons fruit preserves or jam
For the Graham Topping:
finely ground reduced-fat graham crackers (from 3 crackers)
1 tablespoon unsalted butter, melted
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 (I lined the pan with my small silpat sheet, to keep the jars from sliding around).
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 1/2 tablespoons preserves. Divide graham topping among jars (about 1 heaping tablespoon each).
Total Fat: 14.5 g
Saturated Fat: 8.7 g
Polyunsaturated Fat: 0.8 g
Monounsaturated Fat: 4.1 g
Cholesterol: 131.7 mg
Sodium: 361.1 mg
Potassium: 117.1 mg
Total Carbohydrate: 48.8 g
Dietary Fiber: 0.8 g
Sugars: 36.1 g
Protein: 7.8 g