King Arthur Cheescake In A Jar Food

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KING ARTHUR CHEESCAKE IN A JAR



King Arthur Cheescake in a Jar image

This was sent to me by KAF and it looks like such fun, my family loves cheesecakes and this would be so easy. The description they give is: a simple and easy way to make individual servings of cheesecake that are perfectly portable. Your slow cooker is the key to creating the warm, moist environment that's best for baking cheesecakes. I added a few drops of food coloring just for fun and to make them show up better A hint they also supplied was "The slow cooker method works well for almost any cheesecake batter. Imagine a buffet of your favorite flavors, each in a perfect little jar!" Cheesecakes will stay fresh in their jars in the fridge for up to a week.

Provided by Bonnie G 2

Categories     Cheesecake

Time 2h30m

Yield 1/2 pints, 7 serving(s)

Number Of Ingredients 8

1 cup graham cracker crumbs
1 tablespoon sugar
2 lbs cream cheese, at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla
2 large eggs, at room temperature
3/4 cup cream, half & half or 3/4 cup whole milk

Steps:

  • To make the crust: Blend together the graham cracker crumbs and sugar. Place 2 tablespoons in the bottom of each of seven 1/2-pint canning jars, such as Mason jars. Press down lightly. Set the jars aside.
  • To make the batter: Place the softened cream cheese into the bowl of your mixer. Beat on medium-high speed for 2 minutes, to aerate and remove any lumps. Be sure to scrape the bowl at least twice.
  • Stop the mixer, scrape the bowl, and add the sugar and cornstarch. Beat on medium speed for 2 more minutes. Stop again, scrape, and add the vanilla, eggs, and cream. Beat for 2 more minutes on low speed.
  • Prepare a 7- to 8-quart slow cooker for baking. Place the crust-filled jars into the pot. Fill each jar 3/4 full of cheesecake batter, taking care not to drip any down the outsides of the jars.
  • Place the canning lid of each jar on lightly. This is to prevent water from dripping into the cheesecake while you fill the crock pot. Carefully pour warm water into the crock pot around the jars. The water level should come 3/4 of the way up the sides of the jars. When you're done pouring, remove the jar lids and set aside for later.
  • Cover the slow cooker and cook on high for 1 to 2 hours. All slow cookers are different, so the times may vary quite a bit. The cheesecakes are done when the centers are no longer jiggly or wobbly, and a knife inserted into the cake about 1/2" from the edge comes out clean.
  • Turn off the slow cooker and allow the cheesecakes to rest for about 20 minutes to cool slightly before handling. Remove the jars and place on the counter to cool for another hour before sealing and placing in the fridge to chill for several hours, or overnight.
  • To serve, simply open the jar, top with fresh berries, chocolate chips, hot fudge, or whipped cream, and dive in with a long-handled spoon. These are very rich cakes, so one jar will feed two people; or any leftovers can be refrigerated for serving later.

Nutrition Facts : Calories 802.1, Fat 54.9, SaturatedFat 30.6, Cholesterol 224.4, Sodium 504, Carbohydrate 69.1, Fiber 0.4, Sugar 57.5, Protein 10.9

CHEESECAKE IN A JAR



Cheesecake in a Jar image

Perfect for summer picnics, this is a no-bake version of cheesecake in a portable jar with fresh strawberries.

Provided by RuthE

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 2h55m

Yield 6

Number Of Ingredients 9

6 pecan shortbread cookies (such as Keebler® Sandies), finely crushed
2 tablespoons butter, melted
2 tablespoons white sugar
6 (1/2 pint) canning jars with lids
12 ounces sliced fresh strawberries
1 (8 ounce) package cream cheese, softened
2 tablespoons fresh lemon juice
½ cup white sugar
½ cup heavy cream, whipped

Steps:

  • Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended. Divide mixture evenly among jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms.
  • Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
  • Beat together cream cheese, lemon juice, and 1/2 cup sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and divide evenly among jars (about 1/2 cup each). Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 36.1 g, Cholesterol 83.4 mg, Fat 29.4 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 16.2 g, Sodium 195.9 mg, Sugar 26.8 g

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