This is the best cheesecake I have ever had. Matt even said not to look any further for THE cheesecake recipe that this was it. I made these cute little cheesecakes when we had some friends over and they were a hit. I served them with toppings so everyone could choose how they topped their cheesecake. Toppings included fudge sauce, cooked cherries, whipped cream, and Reese’s Peanut Butter Cups – yum! The originally recipe said it would make 12 8-ounce jars. I actually halved the recipe and filled about 6 ½ jars. I am including the whole recipe below. If you need to halve it like I did and are wondering how do you get half of an egg just whisk the egg and weigh out half of it or measure half of it if you don’t have a kitchen scale. I bought these cute Ball canning jars at Target.
These would make great desserts for a holiday party or Christmas dinner. I mean who doesn’t like cheesecake and a choice of toppings? If you are pressed for time you could always serve this with pie fillings for toppings like blueberry or cherry.
Cheesecake in a Jar
Ingredients for the Crust
2 cups graham cracker crumbs
6 Tablespoons sugar
6 Tablespoons butter, melted
Ingredients for the Cheesecake
40 ounces cream cheese, softened
14 ounces sugar (about 2 cups)
5 large eggs
2 ounces (1/4) cup milk (I used whole milk)
3 Tablespoons all-purpose flour
2 large egg yolks
1. Preheat the oven to 325F
2. Mix together the graham cracker crumbs, sugar, and melted butter. Divide the crust between the jars and press down to have about a ½-inch thick crust in each jar. Set aside.
3. In a large bowl beat the cream cheese until it is smooth, scraping down the sides as needed.
4. Slowly beat the sugar into the cream cheese, scraping down the sides as needed.
5. Add the eggs, milk, flour, and egg yolks, beat until the mixture is smooth. Scrape the sides to ensure everything is incorporated.
6. Pour the cheesecake batter into each jar, the amount will depend the size and shape of your jar. I filled mine about 1-2 inches deep.
7. Tap the jars lightly on the counter to release any air bubbles.
8. Place the jars in a roasting pan and pour boiling water into the pan, carefully so as not to get water into the jars. Fill the pan up to an inch below the lip of the smallest jar.
9. Place the roasting pan with the cheesecakes in the oven and reduce the heat to 300F. Bake for 30 minutes. Turn the oven off and let the cheesecake sit in the oven for 20 minutes.
10. The edge of the cheesecakes should be firm but the center should still jiggle a bit. Remove from the water bath and allow to completely cool. Cover and refrigerate for at least one hour.
Jars are Ball canning jars from Target.
Source: Barely Adapted from Use Real Butter originally from The Good Housekeeping Book of Illustrated Desserts