Now Your Turn

Cheese Cake in a Jar

Desserts | June 30, 2014 | By


Ingredients for the graham cracker layer:

12 tbsp  Honey Made Crumbs

½ cup sugar

½ teaspoon cinnamon

1 stick butter, melted

Ingredients for the cheesecake layer:

3 8-ounce packages cream cheese, softened

½ cup sugar

1 can condensed milk, sweetened

4 large eggs, beaten

1 tablespoons vanilla

½ cup sour cream

Ingredients for the raspberry layer:

2 tablespoons orange juice

1 ½ tablespoons corn starch

3 cups fresh raspberries

1 teaspoon vanilla

Ingredients for the ganache layer:

1 cup heavy cream,

12 ounces  semisweet chocolate chip


For the crumbs layer: combine crumbs, butter and cinnamon in a medium size bowl and mix well. Press 2½ tablespoons into the bottom of 12 8-ounce mason jars.Place jars in a 9×13 inch cake pan and bake for 5  minutes in 350 F oven. Remove from oven to cool slightly while preparing the batter.For the raspberry layer: combine orange juice and cornstarch in a medium size  pan. Stir till smooth. Add raspberries, stir to combine. On a medium heat   stir  about  3-4 minutes .Remove from heat  and stir in remaining 2 cups berries and vanilla. Smush whole berries slightly with the back of a spoon. Set mixture aside to cool then cover and refrigerate till ready to use.For the cheese cake layer: beat cream cheese and sugar with an electric mixer until very fluffy. Add condensed milk, sour cream and vanilla. Beat for 1 minute on medium speed. Scrape sides of bowl. Add eggs one at a time, beating well and scraping bowl after each addition. Beat on high for two more minutes.Divide batter among  prepared jars, about ½ cup in each jar and return jars to the 9×13-inch cake pan. Add enough water to pan to fill the pan ¾ full. Bake at 350˚F for 30 minutes. Remove from oven and allow jars to cool to room temperature in pan.For the ganache layer: place cream in a medium size microwave safe bowl. Cook on high until cream is starting to simmer, about 3 minutes. Remove from microwave and immediately add chocolate chips. Allow mixture to sit for 1 minute, then stir slowly until thick, creamy and all chocolate is incorporated. Divide ganache between jars. Refrigerate for at least two hours.Divide raspberry sauce between the jars. . Screw lids on jars and store in refrigerator for up to 3 days.



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Georgia Bitay