I’m officially done with work for the school year, and I have to say I’m excited to spend the next few months focusing on my own projects. No more 5:45 a.m. alarms, no frantic wardrobe changes after spilling coffee, and no squeezing baking into a packed evening schedule. Summer gives me a glimpse of what blogging full-time might feel like, and so far I’m enjoying it.
The first couple of days I reveled in having nothing required of me. I binge-watched random shows — hello, Breaking Pointe — and discovered just how dramatic the ballet world can be. I watched makeup tutorials, browsed online stores, and generally relaxed. Still, I grew bored quickly and decided I needed to bake: specifically, cheesecake.
I’m a total sucker for anything mini — especially when the desserts are served in little jars. For the crust I used Newtons Lemon Fruit Thins on the recommendation of a friend, and they were perfect: crisp, sweet, and just the right lemon note for these cheesecakes. After baking and chilling the cheesecakes, I topped each jar with a layer of homemade lemon curd, a dollop of whipped cream, and a few ripe raspberries.
Light and bright, these mini cheesecakes are an ideal dessert for a summer barbecue. They can be made ahead of time and grabbed straight from the fridge when it’s time for dessert, which is great when you’ve spent the afternoon grilling hot dogs, burgers, and preparing sides. Guests appreciate the charming individual jars, and you’ll appreciate how little effort they require.
If raspberries aren’t your favorite, swap them for strawberries, blackberries, or any berry you prefer.
Lemon Cheesecake in a Jar
Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
For the Crust
12 Newtons Lemon Fruit Thins (see notes for substitution)
3 tablespoons unsalted butter, melted
For the Cheesecake
1/2 cup granulated sugar
zest of one lemon
2 (8 oz) packages cream cheese, room temperature
2 large eggs, room temperature
1/4 cup heavy cream
1 teaspoon pure vanilla extract
For the Garnish
1/2 cup homemade lemon curd
fresh whipped cream
fresh berries
Directions:
1. Preheat the oven to 350°F.
2. Place the Lemon Fruit Thins in a food processor and pulse until you have fine crumbs.
3. In a medium bowl, combine the crumbs and melted butter. Evenly divide the crumbs among six individual oven-safe jars or dishes and press them into the bottoms to form a crust. Place the jars on a baking sheet and bake for 6 minutes. Remove and let cool on a wire rack.
4. Bring a large pot of water to a boil for a water bath.
5. In a stand mixer fitted with the paddle attachment, combine the sugar and lemon zest and mix until the sugar is fragrant. Add the cream cheese and beat until smooth. Add the eggs one at a time, fully incorporating each before adding the next and scraping the bowl as needed. Mix in the heavy cream and vanilla until the batter is smooth.
6. Pour the batter into the prepared jars, filling each about 3/4 full. Place the jars in a larger pan with high sides and pour the boiling water into the pan until it reaches halfway up the sides of the jars.
7. Bake 25 to 30 minutes. The edges should be set while the centers still have a slight jiggle.
8. Carefully remove the jars from the water bath and transfer them to a cooling rack. Cool completely, then refrigerate for at least 5 hours. Before serving, top each cheesecake with lemon curd, whipped cream, and fresh berries.
Notes:
– If you can’t find Newtons Lemon Fruit Thins, substitute about 3/4 cup graham cracker crumbs.
– The jars shown in the photos are Weck Mini Mold Jars (5.6 fl oz). If you don’t have jars, oven-safe ramekins work well.
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