How-to

How to make lemon raspberry cheesecake in a jar

How to make lemon raspberry cheesecake in a jar

Clean and dry all the mason jar and lids

Room temperate eggs and cream cheese

Well the eggs and cream cheese are laying out I'm gonna work on the crust

Add the graham crackers and 1/4 cup of sugar

Add the melted butter

Mix it

Lay the jars out

Use a tablespoon and put one scoop at the bottom

Combine cheese, sugar vanilla and lemon juice and mix. With the machine running, add eggs one at a time, making sure to fully incorporate eggs into cheese mixture and scraping bowl down occasionally.

It's a lot of cream cheese.

Add water to glass pan. And preheat the oven at 325

Add the mix in the jar. Leave enough room for it to cook. Clean off the jar

Added a tablespoon of sugar with the raspberry preserve. Use as much as you want. Melt the preserve in the microwave.

Place on top of the mix

Add a dash of the leftover graham crumbs

Place it in the glass pan

Put the mix in the oven for 25-30 mins. I had extra mix so I had a mini.

Let them cool for 45 mins

Cover the cheesecake

Place in fridge for 5 hours or overnight before eating it


Watch the video: The Perfect Baked New York Cheesecake (October 2021).