| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 35 min |
| Yield: | 10 Servings |
Ingredients
- 12 ounces cream cheese, softened
- 1/2 cup sugar
- 3/4 cup sour cream
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
- 3 large eggs
- 9 whole graham crackers
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
Instructions
- For the i.c. mini cheesecake filling: Install an immersion circulator in a water bath and set it to 160 degrees F.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high until fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula after 1 minute.
- Lower the mixer speed to medium and add the sour cream, lemon juice and lemon zest and continue beating until incorporated, about 30 seconds
- Drop the speed to low and add the eggs one at a time, waiting 30 seconds between each egg. Mix until completely incorporated, about 1 minute more.
- Fill ten 4-ounce glass canning jars with lids with the batter, leaving half an inch of headspace. Lid tightly and place in the water bath for 45 minutes.
- Retrieve the jars from the water bath and cool for 1 hour at room temperature before refrigerating for at least 2 hours before serving.
- For the i.c. mini cheesecake topping:
- Heat oven to 300 degrees F.
- Pulse the crackers, sugar and salt in the bowl of a food processor until they become coarse crumbs. Add the melted butter and pulse a few more times.
- Pack the crumb mixture into an even layer on a parchment-lined quarter-sheet pan. Bake for 15 minutes. Cool and then crumble over cheesecakes before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 310 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 0 g |
| Sugar | 16 g |
| Protein | 5 g |
| Cholesterol | 114 mg |
| Sodium | 224 mg |
Reviews
I am a huge fan of cheesecake and I was a little disappointed that this turned out to be more like a custard than actual cheesecake. (Especially after buying the jars specifically for this recipe.) The flavor is good, as is the topping, but it’s definitely not a cheesecake. Also the 4 oz. jar is a rather modest portion. If you’re making them for yourself that’s one thing (so you can eat more than one), but I would be a little embarrassed to only have one little jar per guest for dessert.
Love this recipe and have made this many times.
Why haven’t I ever reviewed this!? I’ve made it soooo many times. I actually bake the crusts in the jars. And I use 8 oz. wide mouth jars. So I double it to make 10 desserts. So, those are my changes. But the filling . . . I do exactly as described. We love this recipe so much during the holiday season! I bring (well this year I send) jars with toppings packaged separately. Toppings are cherry pie filling, ganache, salted caramel, and pecans. Folks can make turtle (salted caramel + ganache + pecans) or chocolate-cherry – pie filling + ganache, or any single topping or combo. Always a hit!
Love these! Not a fan of lemon so we cut out the lemon juice but they’re awesome, perfect serving size and a huge hit with both our families. Make them every holiday now and really for any reason.
Made these after using immersion circulator to make cherry infused bourbon. Used the leftover cherries as garnish for the cheesecake, which turned out more pudding-y than cake-y, but still delicious.
Followed the instructions with one exception: subbed the sugar with AB’s vanilla sugar. Came out perfect! Even blind baked the crust in 5 of the jars to see if there was a difference and there wasn’t. Delicious!!!