Mini Lemon Cheesecakes in a Jar

Adapted from My Baking Addiction

 

For the Crust


¾ cup pretzel crumbs

2 tablespoons sugar
3 tablespoons unsalted butter, melted

 

For the Cheesecake


¼  cup granulated sugar
Zest of one Melissa's seedless lemon
1 8-oz. pkg. cream cheese, room temperature
1 large egg, room temperature
2 Tablespoons heavy cream

½ teaspoon vanilla


For the Garnish

1/2 cup homemade lemon curd

Whipped cream
Blueberries

 

Preheat the oven to 350°F.

 

In a small bowl, stir together pretzel crumbs, sugar, and butter.  Press into the bottom of four Weck jars (I used these) or 1-cup ramekins (like these). To ease tamping them down into your small jars/ramekins, I suggest using a tart tamper – an invaluable kitchen tool. Bake for 6 minutes; remove to a wire rack to cool.

 

In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add cream cheese, and cream together until smooth. Add egg; beat well. Add heavy cream and vanilla and mix until smooth.

 

Pour batter into serving dishes, on top of the pre-baked crusts, about 3/4 of the way full. Place jars into a larger pan with high sides and pour boiling water into the larger pan until halfway up the sides of the jars.

 

Bake 25 to 30 minutes, until the edges are set. Do not overbake.

 

Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Before serving, top each cheesecake with lemon curd, whipped cream, and berries.

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