All of the plates for this holiday season have been broken. Phew. Thanks to all of my awesome customers, I really appreciate you supporting my small business. It has really been such a pleasure. If I could, I would make you all a cheesecake jar, but instead, I will share the recipe, which I found in Martha Stewart Living magazine. I taste tested last night, and let me tell you, Martha knows of what she speaks. This thing tastes like it was from a restaurant! I have modified it a bit, to fit my jars.
You will need:
5-6 12oz mason jars
2 - 8oz packages of room temperature cream cheese (I used the 1/3 less fat kind and it was great!)
1 cup sugar
6 large eggs (room temp)
1 cup sour cream
2 tablespoons lemon juice
your favorite preserves or jam
1 cup ground graham crackers
3 tablespoons butter.
1. Preheat the over to 325. Beat the cream cheese until smooth. Add sugar and beat for 3 minutes more. Reduce speed to low and add eggs one at a time. Raise speed to medium and add sour cream, lemon juice, and 1/4 tsp of salt. Beat for 3 minutes.
2. Divide batter into 5-6 jars. Transfer them to a deep baking dish and fill the dish with boiling water to about 1/2 way up the sides of the jars. Cover with foil with cut slits to vent. Bake until set, about 45 minutes or so. Keep checking.
3. To make the graham cracker topping, stir the cracker crumbs and butter together and bake on a parchment lined baking sheet for 10 minutes. Spoon into the jars. Finish by topping with your favorite preserves, I used raspberry.
They can be refrigerated for 4 days or frozen for future cheesecake emergencies.
It may be to late to send broken plates for Christmas, but I would argue that cheesecake is an even better idea. Happy Holidays!