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graham cracker crumbs sugar butter cream cheese sugar eggs sour cream vanilla topping sugar fresh strawberries heavy cream
Viewed: 11 - Published at: 3 years agoIngredients
- 2 cups graham cracker crumbs (16 whole graham crackers, ground)
- 2 tablespoons sugar
- 8 tablespoons butter, melted
- 4 (8-ounce) packages of PHILADELPHIA Cream Cheese, room temperature
- 3/4 cup sugar
- 4 eggs, room temperature
- 1 cup sour cream
- 1 tsp. vanilla extract (I used 1/4 teaspoon vanilla paste)
- zest of 1 lemon
- Topping
- 1/4 cup sugar
- 2 pt. of fresh strawberries, quartered Safeway 1 lb For $3.99 thru 02/09
- 1/2 cup heavy cream, whipped
Method
- Preheat your oven to 325 degrees F.
- Spray 12 (8-oz.)
- ovenproof glass jars with nonstick cooking spray, making sure to spray the bottoms so the crusts don't stick.
- Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl.
- Place about 2 tablespoons of the crumbs in each jar and press down to make the crust.
- In a large mixer bowl, mix the room-temperature cream cheese with the 3/4 cup sugar until smooth.
- Add the eggs, one at a time, and mix well.
- Add the sour cream, vanilla and lemon zest and mix until well incorporated.
- Fill each jar with about 1/2 cup of the filling, leaving room at the top for your topping.
- Place the jars in a large roasting pan.
- Fill the pan with hot water halfway up the jars.
- Place in the oven and bake for 30 minutes.
- Remove jars with tongs and place on a wire rack to cool.
- Topping Sprinkle the sugar on top of the strawberries; mix together and let sit 30 minutes.
- Spoon strawberries on top of the cheesecakes and then refrigerate until cheesecakes are ready to serve.
- Spoon whipped cream on top of strawberries.
