Tiny cheesecakes in a jar, how cool? Easy to store, easy to serve and easy to transport! The recipe can easily be keto adapted (see notes).
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE CHEESECAKE LAYER:
- 16 ounces, weight Cream cheese, room temperature
- 2 Large eggs, room temperature
- ⅔ cups Granulated sugar
- 1 teaspoon pure vanilla extract
- FOR THE CREAMY FILLING:
- 8 ounces, weight Sour cream
- ¼ cups Granulated sugar
- ½ teaspoon Pure vanilla bean paste (or extract)
Preparation
For the cheesecake layer, in the bowl of a food processor, combine the cream cheese, eggs, sugar and pure vanilla extract until completely smooth, scraping down the sides of the bowl with a need. Alternatively, you can mix by hand, but be sure to incorporate as little air as possible. Divide cheesecake batter evenly among eight 4-ounce jam jars.
For filling, in a small mixing bowl, whisk sour cream, sugar and vanilla bean paste. Pour evenly over cheesecake mixture. Top jars with canning lids, followed by screw bands that are “fingertip” tight (see notes below).
Place the jars in a heatproof container large enough to hold all the jars and a vacuum circulator (you can stack the jars) and place the container on a heatproof surface away from children or pets. Add water to cover the jars making sure the water level is between the minimum and maximum levels marked on your sous vide circulator. Bake cheesecakes for 90 minutes at 165ºF, then remove from water and let cool for 1 hour (remove screw strips to prevent lids from rusting). Refrigerate cheesecakes for 3 or 4 hours before serving (or up to 5 days).
Remarks:
1. To “fingertight” jars, place screw band over jar and twist until resistance is felt, then twist band 1/4 turn more.
2. The recipe can easily be made keto-friendly by replacing the sugar with an equal amount of Splenda Granulated. The keto stats for one serving are: 4g carbs, 6g protein, 27g fat, 245g sodium, 280g calories.
