Here’s a fun way to enjoy cheesecake. We used blueberries, though you could use any fruit you like. Enjoy!!
Here is what you will need:
1 ½ cups graham crumbs
1 cup blueberries, fresh or frozen
1/4 cup plus 2/3 cup granulated sugar
3 large eggs, at room temperature
1/4 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/3 cup Greek yogurt
6 short wide mouthed mason jars
Preheat the oven to 325°F. Bring a medium saucepan of water to a boil for a water bath.
Wash mason jars in hot soapy water. Let air dry.
Meantime, crush gram crackers in a plastic bag to equal 1 ½ cups (about 8 to 10 crackers). Fill each jar with ¼ cup of cracker crumbs, set aside.
Cream sugar and cream cheese together, using a food processor. Next add eggs, one at a time mixing in after each addition. Mix in lemon zest and vanilla extract. Add Greek yogurt and mix in till well incorporated.
Divide the cream cheese filling among the jars (about 1 cup per jar) and smooth the tops. Top with 7 to 8 blueberries.
Place the filled jars in a roasting pan and place pan in the oven. Pour hot water into roasting pan to come about 1/2 inch up the sides of the jars, taking care not to get any water into the jars.
Bake until the cheesecakes are set but still jiggle slightly in the center, 35 to 40 minutes for the taller jars, 40 to 45 minutes for the rounder jars.
Remove the jars from the water bath with tongs and let cool to room temperature. Chill for a minimum of 4 hours or overnight.
What Others are Saying About Cheesecake: