I love anything that comes in small sizes. Perhaps that is why I always make cupcakes instead of regular cakes. This mini cheesecake is fabulous, if you're a cheesecake kind of person!
What I also love about making them in these little jars is that they travel well if the need arises to take them somewhere. Adorable, aren't they?
Besides the cheesecake itself I love a graham cracker crust on a cheesecake and it's really easy to make. Just ground up graham crackers, add a little sugar, and some melted butter. It must be the butter. Butter makes everything wonderful!
Using a little kid's tupperware cup, press the graham cracker mixture into the jar to flatten it out.
Then, using the scoop that I use for cupcakes, put a scoopful of the cheesecake batter into each jar.
Place your jars in a 9x13 inch pan. Fill the pan with hot water halfway up the sides of the cheesecakes.
I had two extra jars, so I put them in a smaller pyrex. See the water? That's an important step, so don't leave it out. Then stick those cuties in the oven to bake.
Voilá! Pull them out of the oven and they should be firm on the sides and slightly jiggly in the middle.
If you're going to a picnic or something just place the lids on them and you're set to go. No mess to worry about and no slicing needed later. Perfect, right?
1/2 cup plus 2 Tablespoons white sugar
2 8oz packages cream cheese softened
2 large eggs
1/4 heavy cream
1 1/2 teaspoon vanilla extract
1 cup graham cracker crumbs
3 Tablespoons sugar
3 Tablespoons butter, melted
Preheat oven to 350°.
Mix graham cracker crumbs with sugar and butter. Press 2 tablespoons of mixture into each jar.
Bring a large pot of water to a boil for your water bath.
With the paddle attachment on your stand mixer mix the cream cheese and sugar together. Then add one egg at a time until well blended scraping down bowl as needed. Add heavy cream and vanilla.
Pour batter in jars 3/4 full. Place jars in a large pan and pour boiling water into the large pan until halfway up the sides of the jars.
Bake 25-30 minutes. The edges will appear set, while the center may still be a bit jiggly.
Carefully remove the cheesecake jars from the water bath and place them on a cooling rack to cool completely. Once they have cooled completely, place them in the refrigerator for at least 4 hours. Top with berries and serve!