©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Mini Cheesecakes in a jar with fruit sauces

Yep another wonderful idea thanks to Pinterest.  I put myself in charge of desserts for the Teacher Appreciation Lunch this week.

You can find the original post at The Italian Dish.

2 cups graham cracker crumbs (16 whole graham crackers, ground)
2 tablespoons sugar
1 stick unsalted butter, melted
4 8-ounce packages of cream cheese, room temperature
3/4 cup sugar
4 eggs, room temperature
1 cup sour cream (I used Fage Greek Yogurt thanks to my Bzz Agent Kit)
1 teaspoon vanilla extract
zest of 1 lemon
24 4 oz mason jars

Preheat your oven to 325 degrees F.
Spray the mason jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn't stick.
Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl.  Place about 1 heaping tablespoon of the crumbs into each mason jar and tamp down to make the crust (I used a part of my apple corer).
In a large mixer bowl, mix the room temperature cream cheese with the 3/4 cup of sugar until smooth.  Add the eggs, one at a time, and mix well.  Add the Greek yogurt, vanilla and lemon zest and mix until well incorporated. Fill each mason jar with about 1/3 cup of the filling, leaving room at the top for your topping.
Place the jars in a large roasting pan or two deep baking dishes.  Fill the pan with hot water halfway up the mason jars.  Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.
For the toppings I made a mango sauce, raspberry sauce and fresh blueberries.
For the Mango Sauce I did halve the recipe linked above.
6 oz. frozen cubed mango, thawed, or 1 1/2 cups chopped fresh mangoes, cubed
1 1/2 tablespoons sugar
1 tablespoons lime juice
Puree mango in food processor until smooth. With processor running, add all remaining sauce ingredients; process until smooth and well-blended. Serve cheesecake with sauce.
For the Raspberry Sauce

1 12 oz bag frozen unsweetened raspberries thawed in a fine mesh strainer over a bowl
1/4 cup granulated sugar
1/2 tsp lemon juice
Once the berries have thawed force the juice from the berries by gently pressing them with the back of a wooden spoon.  Throw away the seeds.
Stir in the sugar and lemon juice.  Spoon the sauce over the cheesecakes.

By far the mango was chosen first and everyone raved about it.  I only took home one raspberry and two plain with blueberries.

1 comment:

lalaine said...

Amazing how many ideas and inspirations we can find on the site, I am a bonafide addict!

These cheesecakes look so good, perfect as holiday gifts, too. I am going to try them this weekend using the mango jam I have at home. Thanks for sharing.

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