Cheescake in a Jar

 If you follow this blog, you know that I love things in miniature.  Cheesecake in a jar just seems like a great idea - perfect for entertaining - serving outside - and delicious!  This cheesecake recipe comes from my Mom, Mary.  Mom taught me so much about hospitality, the art of having people over for a meal in your home, and though Mom doesn't cook or bake anymore, my sister and I are continuing the tradition.

The crust for the cheesecake is super easy:  simply use graham cracker crumbs or process your own cookies.  You will need approximately 1 1/2 cups crumbs.  Simply divide the cookie crumbs in your jars (using 1-2 Tb.).  I used 12 jars.

The next part is fairly easy too:  in a large bowl, beat 1 softened package of cream cheese (8 oz) until light and fluffy.  Beat in 1 can sweetened condensed milk and 1/3 cup lemon juice.  You can add 1 cup whipping cream, too (this is optional).  For this recipe, I used the whipping cream.  Beat until well mixed and somewhat thickened.

 

 Put into jars.  If you have an ice cream scoop, this can be useful.

Aren't they just adorable?  At this point, the cheescakes can be covered and then stored in the fridge.  You can serve these on their own or with a sauce.  My Mom would often make a chocolate topping.  Lemon curd is great as is a berry topping.  Below is a cherry topping from Julie Van Rosendaal.

2 cups fresh or frozen cherries, 1/4 cup sugar, 1/4 cup water.  Simmer in a pot and then cook for 10-15 minutes, until the cherries are soft.  You can push the cherries against the pot which will help to break down the cherries.  

Stir 1 tsp. cornstarch into 1 tsp. of water and add to the cherry mixture.  Cook for 1 minute or until thickened.

Cool thoroughly and then spoon onto cheesecake

Don't they look great?

I put the lids on and stored in the fridge

These were a huge hit at our last family dinner

My nieces and nephew helped to hand out the cheesecake

Did I mention that you can freeze this too?  I doubled the recipe and poured the cheesecake into a pie plate, which I froze for later use.  The sauce freezes well too.  

Cheesecake Recipe
1 pkg. cream cheese (8oz); softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 cup whipping cream (optional)