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Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the Crust
12 Newtons Lemon Fruit Thins (see notes section for substitution)
3 tablespoons unsalted butter, melted
For the Cheesecake
1/2 cup plus granulated sugar
zest of one lemon
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
1/4 cup heavy cream
1 teaspoon pure vanilla extract
For the Garnish
1/2 cup homemade lemon curd
fresh whipped cream
fresh berries
DIRECTIONS:
1. Preheat the oven to 350 Preheat oven to 350 degrees F.
2. Place the Newtons Lemon Fruit Thins into the bowl of a food processor, attach the lid and pulse the machine until you have fine cookie crumbs.
3. In a medium bowl, stir together cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving, oven-safe dishes and lightly press the crumbs into the bottoms of each dish to form a crust layer. Place the prepared cheesecake crusts on a baking sheet and bake the crusts in preheated oven for 6 minutes, carefully remove them to a wire rack to cool.
4. Begin to boil a large pot of water for the water bath.
5. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
6. Pour batter into serving dishes , directly onto the prebaked crusts, until about 3/4 of the way full. Place jars into a larger pan with high sides and pour boiling water into the larger pan until halfway up the sides of the jars.
7. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
8. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Before serving, top each cheesecake with lemon curd, fresh whipped cream and berries.
NOTES:
- If you cannot find the Newtons Lemon Fruit Thins (I purchased them from Walmart), you can substitute them with about 3/4 cup graham cracker crumbs.
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Lemon Cheesecake in a Jar
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
For the Crust
12 Newtons Lemon Fruit Thins (see notes section for substitution)
3 tablespoons unsalted butter, melted
For the Cheesecake
1/2 cup plus granulated sugar
zest of one lemon
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
1/4 cup heavy cream
1 teaspoon pure vanilla extract
For the Garnish
1/2 cup homemade lemon curd
fresh whipped cream
fresh berries
DIRECTIONS:
1. Preheat the oven to 350 Preheat oven to 350 degrees F.
2. Place the Newtons Lemon Fruit Thins into the bowl of a food processor, attach the lid and pulse the machine until you have fine cookie crumbs.
3. In a medium bowl, stir together cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving, oven-safe dishes and lightly press the crumbs into the bottoms of each dish to form a crust layer. Place the prepared cheesecake crusts on a baking sheet and bake the crusts in preheated oven for 6 minutes, carefully remove them to a wire rack to cool.
4. Begin to boil a large pot of water for the water bath.
5. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
6. Pour batter into serving dishes , directly onto the prebaked crusts, until about 3/4 of the way full. Place jars into a larger pan with high sides and pour boiling water into the larger pan until halfway up the sides of the jars.
7. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
8. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Before serving, top each cheesecake with lemon curd, fresh whipped cream and berries.
NOTES:
- If you cannot find the Newtons Lemon Fruit Thins (I purchased them from Walmart), you can substitute them with about 3/4 cup graham cracker crumbs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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