At Sweettablescapes, we always look for fun ways to serve dessert and also to keep the portions small, cute and guilt-free. This version of the cheesecake classic fills all these requirements and is just too cute to pass up. We also got to use our collection of empty “Bonne Maman” jam jars.
Find it at Marthastewart.com
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
- 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
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.
Top each cheesecake with 1 tablespoon plus 1 1/2 teaspoons preserves. Divide graham topping among jars (about 1 heaping tablespoon each).