Cheesecake in a jar

Cheesecake in a jar

I saw this recipe and I just had to share it. It looks so yummy and beautiful in the individual cups.

Plus the photography is great! 

Check out the original recipe and all the amazing pictures over at The Italian Dish

Ingredients

for the cheesecake:

• 2 cups graham cracker crumbs (16 whole graham crackers, ground)
• 2 tablespoons sugar
• 8 tablespoons butter, melted 
• 4 8-ounce packages of cream cheese, room temperature
• 3/4 cup sugar
• 4 eggs, room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract (I used 1/4 teaspoon vanilla paste)
• zest of 1 lemon

for the Raspberry Topping:

• 2 pints of fresh raspberries

Instructions

Preheat your oven to 325 degrees F.

Spray the jelly jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn't stick.

Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl.  Place about 1 heaping tablespoon of the crumbs into each jelly jar and tamp down to make the crust 

In a large mixer bowl, mix the room temperature cream cheese with the 3/4 cup of sugar until smooth.  Add the eggs, one at a time, and mix well.  Add the sour cream, vanilla and lemon zest and mix until well incorporated. Fill each jelly jar with about 1/3 cup of the filling, leaving room at the top for your topping.

Place the jars in a large roasting pan or two deep baking dishes.  Fill the pan with hot water halfway up the jelly jars.  Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.

Garnish with raspberries and fresh mint