Braised Cherry Cheesecake in a Jar

Braised Cherry Cheesecake in a Jar

AuthorJulie

Crust:
3 graham crackers or Digestive biscuits, bashed up
Cheesecake filling:
1 8 oz (250 g) pkg. cream cheese, at room temperature
1/4 cup sugar
1/2 cup heavy (whipping) cream
1/4 tsp. vanilla
Topping:
2 cups fresh or frozen cherries, pitted (or chopped peaches or rhubarb, strawberries, raspberries…)
1/4 cup sugar
1/4 cup water
1 tsp. cornstarch

1

Bash the cookies in a ziplock bag and divide the coarse crumbs between the bottoms of 6 small (125 mL) ring-top jars.

2

In a medium bowl, beat the cream cheese, sugar, cream and vanilla until smooth. Divide between the jars, spooning it over the crumbs.

3

To make the topping, bring your cherries, sugar and water to a simmer in a medium saucepan. Cook for 10-15 minutes, until the cherries are soft, squishing some of them against the side of the pan with your spoon. Stir the cornstarch into 1 tsp. cold water and add it to the cherries; simmer for a minute or two. Remove from the heat and set aside to cool, then refrigerate until chilled.

4

Spoon the cherries over the cheesecakes. Screw on the lids and refrigerate until you’re ready to serve them. Makes 6 cheesecake jars.

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Ingredients

Crust:
 3 graham crackers or Digestive biscuits, bashed up
Cheesecake filling:
 1 8 oz (250 g) pkg. cream cheese, at room temperature
 1/4 cup sugar
 1/2 cup heavy (whipping) cream
 1/4 tsp. vanilla
Topping:
 2 cups fresh or frozen cherries, pitted (or chopped peaches or rhubarb, strawberries, raspberries…)
 1/4 cup sugar
 1/4 cup water
 1 tsp. cornstarch

Directions

1

Bash the cookies in a ziplock bag and divide the coarse crumbs between the bottoms of 6 small (125 mL) ring-top jars.

2

In a medium bowl, beat the cream cheese, sugar, cream and vanilla until smooth. Divide between the jars, spooning it over the crumbs.

3

To make the topping, bring your cherries, sugar and water to a simmer in a medium saucepan. Cook for 10-15 minutes, until the cherries are soft, squishing some of them against the side of the pan with your spoon. Stir the cornstarch into 1 tsp. cold water and add it to the cherries; simmer for a minute or two. Remove from the heat and set aside to cool, then refrigerate until chilled.

4

Spoon the cherries over the cheesecakes. Screw on the lids and refrigerate until you’re ready to serve them. Makes 6 cheesecake jars.

Braised Cherry Cheesecake in a Jar
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