For some years now, glass jars have been popular for serving countless types of food, from salads to desserts. Cheesecake is one of the tastiest recipes to try. In addition to allowing you to create individual portions, the jars also allow you to make a great impression. You can prepare the dessert by cooking it or not. Whichever option you choose, the end result will be mouth-watering!
Ingrediants
Preparation with Cooking
Base
- 150 g of crumbled digestive biscuits
- 1 tablespoon of sugar
Stuffed
- 900 g of Philadelphia at room temperature
- 350 g of sugar
- 30 g of corn starch
- 2 teaspoons of vanilla extract
- 2 large eggs at room temperature
- 180 ml of chantilly cream
Makes 7-14 servings
Preparation without cooking
Base
- 180 g of crumbled digestive biscuits
- 3 tablespoons (45 g) of melted butter
- 3 tablespoons (40 g) of muscovado sugar
Stuffed
- 250 g of Philadelphia
- 120 ml of chantilly cream
- 80 g of sugar
- 2 tablespoons (30 ml) of lemon juice
Berries topping (optional)
- 1 cup (100 g) of fresh blueberries
- 60 g of sugar
- 2 tablespoons (30 ml) of water
Makes 8 servings
Steps
Method 1 of 2: Prep with Bake
Step 1. Crumble the digestive biscuits in a bowl and mix them with the sugar using a spoon
You can break them into crumbs using a food processor. You can also put them in a plastic bag and crumble them with the help of a rolling pin
Step 2. Get 250ml glass jars
Fill the bottom of each jar with 2 tablespoons of crumbled cookies. Make them compact and level them by dabbing them with the back of a wooden spoon.
- The doses are sufficient to fill about 7 jars. Each jar allows you to serve the dessert for 2 people.
- You can also make smaller portions using 120ml jars.
Step 3. Beat the Philadelphia in a bowl using an electric mixer or a planetary mixer on medium speed for 2 minutes
Stop occasionally to scoop the cheese from the sides of the bowl with the help of a rubber spatula.
- Philadelphia should be soft and at room temperature.
- If you don't have an electric mixer, you can use a food processor equipped with whisks.
Step 4. Before continuing, collect all the Philadelphia residue from the sides of the bowl, then add the sugar and cornstarch
Whisk for another 2 minutes on medium speed.
Step 5. Collect any residue from the sides of the bowl, then add vanilla, egg and chantilly cream
Whisk the ingredients for another 2 minutes on low speed.
If you don't have chantilly cream or prefer a light alternative, try using a mixture of milk and cream or whole milk
Step 6. Fill the ¾ jar with the batter
Help yourself with a rubber spatula. Make sure you collect the batter from the sides of the bowl well to avoid waste.
If you get batter on the outside of a jar, wipe it off with a damp cloth
Step 7. Close the jars and place them in a 7-8 liter slow cooker
It is not necessary to screw the lid tight, as you will have to remove it immediately. Its only function is to protect the batter from water in the next step.
If you don't have a slow cooker, preheat the oven to 160 ° C
Step 8. Fill the pot with warm water
The water should cover approximately ¾ of the jar. At this point, remove the lids and set them aside.
If you don't have a slow cooker, place the jars in a baking dish or roasting dish. Fill it with hot water - it should cover half of each jar
Step 9. Put the lid on the pot and cook the mini cheesecakes for up to 1-2 hours
They will only be ready once they become compact. Insert a knife into the cake, calculating about 1.5 cm from the edge: it should come out clean.
If you don't have a slow cooker, bake the cheesecakes for 30 minutes
Step 10. After cooking, turn off the pot and wait 20 minutes
Now, remove the jars and lay them on the counter, letting them cool for an hour.
If you used the oven, remove the jars from the pan with a pair of tongs and place them on a cake cooling rack
Step 11. Once the mini cheesecakes have cooled, close all the jars and place them in the fridge for a few hours or overnight
Step 12. Serve the cheesecakes directly into the jar
Garnish with whipped cream and fresh berries. You can also use chocolate chips or chocolate sauce. A 250ml jar is enough for 2 people, while a 120ml jar makes one serving.
Method 2 of 2: No Cook Preparation
Step 1. If you want, make the blueberry garnish
In any case, it is not necessary: you can also use another garnish or fresh berries. If you prefer the blueberry topping, do the following:
- Combine the blueberries, water, and sugar in a small saucepan.
- Let them simmer for 15-20 minutes.
- Let it cool down.
Step 2. Crumble the digestive biscuits in a bowl, then mix them with the sugar and melted butter using a rubber spatula
- You can crumble the cookies in a food processor or plastic bag, crushing them with the help of a rolling pin.
- Melt the butter in a saucepan or microwave.
Step 3. Pour the mixture into the jars with the help of a spoon
It will be enough to fill around 8 x 120ml jars. Then, dab it with the back of a wooden spoon. Set the jars aside when the process is complete.
Use less compound to get a thinner base
Step 4. Beat the Philadelphia, sugar and lemon juice in a bowl until smooth
Don't like lemon juice? Use a few drops of vanilla extract
Step 5. Pour the Chantilly cream into a cold bowl and beat separately on medium speed for about 2 minutes, until smooth and fluffy
You can use a hand mixer, an electric mixer or a planetary mixer equipped with whisks.
Step 6. Using a rubber spatula, pour the Chantilly cream into the Philadelphia mixture
Make sure to constantly collect it from the bottom and sides of the bowl, so that you get a homogeneous mixture.
Step 7. Pour the mixture into the jars with the help of a spoon
At this point, slowly hit the bowl against the work surface to make the mini cheesecakes thicken and reduce air bubbles.
Step 8. Garnish the jars with blueberries
If you haven't made this garnish, use whichever one you prefer, such as strawberries or cherries. You can also use fresh strawberries and whipped cream.
Step 9. Chill the mini cheesecakes in the fridge for at least an hour
If you want, close the jars with a lid before placing them in the refrigerator. They will be ready to serve after about an hour!
Step 10. Serve the mini cheesecakes directly into the jars
You can serve them alone or garnished with whipped cream. If you used the blueberry garnish, you could add some lemon zest to it.
Advice
- Eat cheesecake straight from the jar and store leftovers in the fridge.
- Before starting, spray cooking spray into the jars to prevent the cheesecakes from sticking to the glass and to make them easier to consume.
- Instead of using 250ml jars, you can opt for 120ml jars to get more servings. Preparation times may need to be changed.
- Try other cheesecake recipes. If you need to take them elsewhere, use a cooler.
- Keep them in the fridge.
- To make them even tastier, try using chocolate waffles or Oreos without filling.
- Don't have fresh fruit? Try using strawberry jam.
