Sunday, April 17, 2011

More Cheesecake in a Jar!

I fell in love with cheesecakes in jars from the first time I tried the recipe.  Ever since then I've come up with different variations and recipes but nothing beats the original (except perhaps the dark chocolate cheesecake in a jar which is climbing in ranks and soon to be posted!). 
After a few variations of this recipe, I've finally decided that I like it better without the crust. And besides, this cheesecake doesn't need a crust because it's already held together by the jar! (My "duh" moment)
In this variation I've left out the crust and made one batch with berry layers and another with caramel layers. 

Berry or Caramel Cheesecake in a Jar
Servings: 12 Servings (8oz. mason jars)
Prep & Cook Time: 1 hour 30minutes +refrigeration time

3 -8oz packages cream cheese (at room temp)
1 1/3
 cups sugar
5 large eggs (at room temp)
16 ounces sour cream (at room temp)
1/4 cup flour
2 teaspoons vanilla extract (at room temp)
2 teaspoons lemon juice (at room temp)
1 jar strawberry or caramel topping (even better with your own homemade recipe)

1- Prepare your jars as you would for canning mason jars. Set aside being sure they do not become contaminated
2. Preheat oven to 325F
3. Keeping your mixer on a low setting throughout the beating and mixing process, start by beating the cream cheese until light and fluffy.
4. Add the sugar a little at a time and continue beating until creamy.
5. Add one egg at a time and beat after each egg.
6. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
7. Add the sour cream last and beat well.
8. One jar at a time, begin layering the cheesecake batter and strawberry or caramel topping. Be sure to leave about an inch of space at the top of the jar since cheesecake does puff up when baked. Wipe the rims of the jars with a clean paper towel when finished layering.
9. Place the jars in a large roasting pan and fill the pan with boiling water, careful not to splash any water into the jars. (I also placed the roasting pan on a large cookie sheet to make it easier to move around)
10. Place the roasting pan with the cheesecake jars in the oven and bake until they no longer jiggle in the middle, about 1 hour.
11. Once finished baking, turn the oven off and leave the oven door slightly ajar.
12. After 30 minutes take the pan with cheesecakes out of the oven and begin placing the lids on the jars. Be careful to use oven mitts as the jars are still hot and you need to get the tops screwed on nice and tight. You may hear the jars make a pop noise when they seal.
13. Let the jars cool on the counter for about 2 hours, and then place them in the fridge overnight.
14. Open a jar when you’re ready to eat and ENJOY! (I found them to be the best around day 3-5)

Sunday, April 3, 2011


My first time making biscuits and unfortunately I forgot to add the baking soda which meant these were pretty flat, but still delicious! The second time around I made sure not to forget this key ingredient. Both times the bf and I ate them in one sitting with jams, so baking soda or not these biscuits are a great way to start the day. You can also add ingredients to the biscuit recipe such as green onions, bacon, or herbs. This recipe is adapted from another recipe I found, but without the green onions.
Interesting factoid, biscuits have been around for centuries, usually made dense, dry, and unsweetened. But around the 7th century AD, the  Persian empire started experimenting with the basic recipe by adding eggs, honey, spices, and cream. Have I mentioned that I'm Persian? Go Persians!
In addition, biscuits were very valuable to travelers and sailors because of it's long shelf life.

Recipe adapted from Baking Bites
Makes 10 biscuits
Prep and Cook Time: 30 min.

2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp sugar
1/2 cup butter, chilled and cut into pieces
1 cup sour cream

1. Preheat oven to 400F. Line a baking sheet with parchment paper (optional).
2. In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar
3. Add butter to bowl and rub into flour mixture with your fingertips until mixture resembles very coarse sand. The average piece should be about the size of a pea. 
4. Stir in sour cream until dough is moistened, then turn out on to a lightly floured surface and lightly knead until the ball comes together smoothly. Press dough out until it is 1/2-inch thick.
5. Use a 2 1/2-3 inch round cookie/biscuit cutter to cut rounds, then place on baking sheet. Dough can be gathered and rerolled once. You should get about 10 biscuits, depending on size of the biscuit cutter.
6. Bake for 20-24 minutes, until tops of biscuits are golden and sides are puffed and firm.
Cool on a wire rack before serving.