Recipes/Lemon Cheesecake Jar

 Lemon Cheesecake Jar Recipe

Presented by: Chef Tom Small of Tacoma's Boathouse 19

This is a very rich cheesecake topped with house-made lemon curd and a graham cracker crust. We put the crust on top so it stays lightly packed and can be part of each bite of the dessert. This recipe can be easily doubled or halved.

makes 12

Ingredients

Cream Cheese Base

  • 3 pounds cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon juice
  • 6 large eggs
  • 12 small mason jars with lids (We use wide-mouth half pints.)

Lemon Curd

  • 1/2 cup (about 8) egg yolks
  • 3/4 cup granulated sugar
  • 3/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup (4 ounces) unsalted butter, cut into cubes

Graham Cracker Crust

  • 1 cup graham crackers, crushed
  • 1/4 cup granulated sugar
  • 1/4 melted butter

Preparation

Cream Cheese Base

Combine cheese, sugar, vanilla and lemon juice and mix on low speed until well incorporated, about 2 minutes. Scrape down sides of bowl. With the machine running, add eggs one at a time, making sure to fully incorporate eggs into cheese mixture and scraping bowl down occasionally. (Cheese and eggs must be at room temperature for this to work well. Scraping down the bowl will prevent lumps of cream cheese in the mixture.)

Fill each jar three-fourths full with cream cheese base. The base should come just below the round lid threading. Each jar should hold 3/4 cup filling. Bake at 275 degrees in a hot water bath until cheesecakes are set, about 11 to 14 minutes. They should be 150 degrees at the center of the cheesecake. Cool completely, then refrigerate.

Lemon Curd

Combine egg yolks, sugar, lemon juice and zest in a non-reactive saucepan over medium high heat, whisking constantly. Cook until boiling in the center. Remove from heat and whisk in butter, a few pieces at a time. Cool completely and refrigerate for at least 1 hour.

Graham Cracker Crust

Combine graham cracker, sugar and melted butter in a large bowl and stir to combine well.

Spoon about 2 tablespoons of Lemon Curd over top of cooled cheese cakes and spread evenly. Spoon 1 1/2 tablespoons of Graham Cracker Crust over curd and put lids on jars for service.

To plate, remove lid from cheesecake jar and place on a small round plate.

Chef's note: To soften cream cheese, put it in a zip-lock bag and drop it in a bowl of hot water.

Order your copy of the KCTS 9 Cooks: Kitchen Classics cookbook!

Comments

06/03/14
this cake was really very easy to make and i a going to try it also.
06/03/14
making cakes is my hobby so i have seen this recipe and i am going to make it also very soon
06/28/13

A fantastic cheesecake, but there is an error in the recipe. I am sure it should read "3 packages of cream cheese", not 3 pounds. When made with 3 250g packages the recipe works perfectly.

06/27/13

To make

Post new comment

The content of this field is kept private and will not be shown publicly.
By submitting this form, you accept the Mollom privacy policy.
  • KCTS9.org reserves the right to remove posts, at our discretion, which include inflammatory comments, comments that are off-topic, personal attacks or obscene language, or that are otherwise deemed objectionable.
  • By submitting your comment for publication on KCTS9.org, you agree to abide by our terms of service: http://kcts9.org/terms-conditions