Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Cheesecakes in Jars - photo 1
← Recipes

Cheesecakes in Jars

Desserts Dishes for Special Occasions 300 min Medium 13 wyświetleń ~45.07 PLN - (0)
Rate:
(0)

Description

Small cheesecakes baked in jars are an elegant and convenient option for the New Year's sweet buffet 2025. This is a classic, creamy cheesecake with a crumbly biscuit base, served in individual portions — aesthetic, easy to transport, and convenient to taste. Thanks to the small portions, you can offer several different toppings (raspberry jam, chocolate shavings) to satisfy various guest preferences. The cheesecakes have a velvety, slightly tangy texture due to the addition of sour cream and lemon juice; they look visually stunning inside the transparent jars, especially with the contrasting raspberry jam on top.

Składniki (11)

Servings:
8
  • Butter cookies 200 g
  • Unsalted butter 100 g
  • Cream cheese 600 g
  • White sugar 100 g
  • Egg 2 szt.
  • Sour cream 18% 200 g
  • Lemon zest 5 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Raspberry jam 150 g
  • Chocolate chips 50 g
💰 Szacowany koszt dania: ~45.07 PLN (5.63 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the base. Place 200 g of biscuits into a food processor and blend until fine crumbs (about 20-30 seconds). If you don't have a food processor, put the biscuits in a sealed bag and crush them with a rolling pin for 2-3 minutes until they are almost like flour with small lumps. Transfer the crushed biscuits to a large bowl.

Ingredients: Butter cookies
Use a food processor or a ziplock bag and a rolling pin. A potato masher also works well. Do not mix for too long – we want fine crumbs, not a paste.
2

Melt 100 g of butter in a small saucepan over low heat or in the microwave in 20-second intervals until completely melted. Pour the hot, but not boiling, butter into the crushed biscuits and stir with a wooden spoon until the crumbs are evenly combined and resemble damp sand.

Ingredients: Unsalted butter, Butter cookies
Use a saucepan or a microwave-safe bowl. If the butter is hot, set the mixture aside for 1-2 minutes so it doesn't burn your hands when forming the base.
3

Prepare the jars: wash and thoroughly dry 8 jars with a capacity of 200-250 ml. Evenly distribute about 25 g of cookie dough at the bottom of each jar (exact portions: 200 g ÷ 8 = 25 g). Use a spoon or a small bowl, pressing the bottom of the spoon to the bottom to create a compact layer. This process should take about 8-12 minutes.

Ingredients: Butter cookies
The easiest way is to use a kitchen scale to measure 25 g for the jar. Use the back of a spoon or a small glass to press down, making sure the bottom is even and compact.

Cheese mixture

4

Preheat the oven to 160°C (fan 140°C). It is important that the oven is already hot when you put in the cheesecakes, which will ensure even baking.

Set the oven thermostat in advance and use an oven thermometer, if you have one, to ensure the temperature is accurate.
5

Prepare the cheese mixture. In a large bowl, place 600 g of cream cheese. Using an electric mixer with a flat beater (or a hand whisk), mix the cheese on low speed for 1 minute to 'break it down' and eliminate lumps. Do not mix for too long to avoid over-aerating the mixture.

Ingredients: Cream cheese
Use a stand mixer or a hand mixer with a flat beater. If the mixture is very stiff, take the cheese out of the fridge 10-15 minutes earlier to make it easier to mix.
6

To the cheese, add 100 g of sugar and 5 g of vanilla extract. Mix on low speed for 1-2 minutes until the sugar dissolves and the mixture is smooth. Then add 2 eggs (120 g) one at a time – pour in one egg, mix for 10-15 seconds on low speed, then add the next. Adding the eggs one by one prevents the mixture from separating.

Ingredients: White sugar, Vanilla extract, Egg
Use a large bowl and mix briefly on low speed to avoid aerating the mixture. If you have a kitchen thermometer, the mixture should remain cool (no warmer than room temperature).
7

Add 200 g of sour cream, 5 g of lemon zest, and 1 g of salt. Mix briefly (30 seconds) just to combine the ingredients — the mixture should be smooth, creamy, and slightly shiny. Check the consistency: it should flow from the spoon in a thick ribbon, not be watery.

Ingredients: Sour cream 18%, Lemon zest, Salt
Use a spatula to scrape the mixture from the sides of the bowl. Do not mix for too long (no more than 30-60 seconds) to avoid over-aerating the mixture.
8

Fill the jars with the cheese mixture. Use a spoon or a piping bag and pour about 110 g of the mixture into each jar (calculation: 600 g ÷ 8 = 75 g + sour cream and other additions — practically fill the jars so that there is about 5-10 mm of space from the edge). Smooth the surface with a spoon.

Ingredients: Cream cheese
The easiest way to weigh the filling is on a kitchen scale when filling (about 110 g per jar). Leave some space at the edge so that the filling doesn't overflow during baking.

Baking

9

Baking: place the jars on a baking sheet or in a deep baking dish. Pour hot water into the baking dish so that it reaches halfway up the sides of the jars (water bath). Place in the preheated oven and bake for 22-28 minutes at 160°C (fan oven 140°C). The cheesecakes are ready when the edges are set and the center slightly wobbles like jelly when the jar is gently shaken.

Use kitchen gloves when pouring hot water. The water bath prevents the cheesecake from cracking and gives it a creamy texture. Do not open the oven in the first 15 minutes of baking.

Cooling and Decoration

10

After baking, turn off the oven, slightly open the door, and leave the jars in the oven for 30 minutes to set slowly. Then, remove them to a kitchen rack and let them cool to room temperature (about 1 hour). Once cooled, place them in the refrigerator for at least 4 hours, preferably overnight, for the mixture to set completely.

Gradual cooling reduces the risk of cracks. Make sure the jars are standing securely on the rack and are loosely covered with plastic wrap if you are storing them overnight.
11

Before serving, decorate the cheesecakes. For each portion, add about 15-20 g of raspberry jam (if using) and sprinkle with 5-10 g of chocolate shavings. Additionally, you can add fresh raspberries or mint leaves for decoration.

Ingredients: Raspberry jam, Chocolate chips
If you are adding jam, gently spoon it in to avoid mixing it with the batter. Optional ingredients can be prepared in advance and stored separately in the fridge.

Serving

12

Serve the chilled cheesecakes straight in the jars. Before serving, take them out of the fridge for 10-15 minutes to let them warm up slightly in flavor. Arrange on a tray with decorative teaspoons — each person can remove the lid and eat directly from the jar.

For serving, use dessert spoons. If you are transporting the cheesecakes, screw on the lids and keep them in a cool thermos container.

Fun Fact

💡

Cheesecake in small containers has gained popularity due to its portability and appealing appearance; cheesecakes in jars allow for easy portioning and decorating, making them perfect for parties and buffets.

Best for

Sylwester 2025 Przyjęcie koktajlowe Słodki bufet

Tips

🍽️ Serving

Serve the cheesecakes chilled, decorated just before serving. Provide small spoons and possibly additional mini-containers with various toppings (caramel, strawberry sauce, nuts). For visual effect, arrange the jars on a decorative tray with some fresh fruit.

🥡 Storage

Store the cheesecakes in the refrigerator, sealed, for up to 3-4 days. Do not expose them to heat. If you need to transport them, keep them in a cool insulated bag. To slightly refresh after removing from the refrigerator, leave them at room temperature for 10-15 minutes before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Rustic yogurt cake with rhubarb, apples, and oat crumble 90 min

Rustic yogurt cake with rhubarb, apples, a...

Cakes and Bakes
Velvety Chocolate Cake 'Black Pearl' with Mirror Glaze and a Hint of Chili 120 min

Velvety Chocolate Cake 'Black Pearl' with ...

Desserts
Toffee candies 150 min

Toffee candies

Desserts
Tiramisu dessert 480 min

Tiramisu dessert

Desserts
Moist chocolate cake with coffee-butter-salt glaze and almond crumble 90 min

Moist chocolate cake with coffee-butter-sa...

Cakes and Bakes
Rustic rhubarb pie with vanilla custard cream and oat crumble 100 min

Rustic rhubarb pie with vanilla custard cr...

Desserts

Recipe Categories

Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Reklama