It is still too hot for baking to be honest. But the desire for something sweet can’t be stopped by high temperatures, right? ;) So what else can we do? Well… get the fan to the kitchen and heat up the oven. These Cheesecakes baked in Glass Jars with cherry compote are definitely worth the work in a hot kitchen. Fortunately, the cakes are the perfect snack to bring along to a lake or picnic in the woods… so definitely something you should think about ;)
To be honest – I really do not like to heat up an oven when it’s already 30°C in my apartment (which happened already a lot of times this summer). You only torture yourself in a hot kitchen, if you have to do something for a special occasion… or when the result of the baking brings you joy for many days. :P
These cheesecakes baked in glass jars can do much more than a regular cheesecake. They come with their own (environment-friendly) packaging and can be stored in your bag you take to work or if you go to a lake to cool down on the weekend. The cakes also last longer than regular ones baked in baking tins for example. If you close them airtight with a lid right after baking they last for a very long time. It’s really nice to have some cheesecakes at home – just in case you have someone visiting… without the need to bake them right before. ;)
These cheesecakes get even better if you top them with some homemade cherry compote – so I definitely recommend making that as well. Cherries are in season here right now, so this is a good option, but you can also use fresh strawberries or raspberries or any other fruits/berries you like or are in season.
If you like these cheesecakes, how about some delicious No-bake Cheesecake with Cherry Topping? That one certainly looks great on a sweet table in summer. If you prefer something more classic, you might want to check out our Classic Cherry Pie. Crispy pastry meets sweet cherry filling. So delicious!
INGREDIENTS / ZUTATEN
(for 6 12 fl.oz. glass jars)
For the cakes:
5 oz. (140g) amarettini cookies
1.4 oz. (40g) melted butter
3 medium eggs
1/2 cup (100g) sugar
18 oz. (500g) low-fat curd cheese
1 tbsp. lemon juice
1.4 oz. (40g) cornstarch
1 tsp. vanilla paste
For the cherry compote:
18 oz. (500g) fresh cherries
1 1/2 tbsp. cornstarch
1/4 cup (50g) sugar
1/4 cup (60ml) water
1 tbsp. lemon juice
(für 6 Gläser ca. 350ml)
Für die Kuchen:
140g Amarettini
40g Butter, geschmolzen
3 Eier (M)
100g Zucker
500g Magerquark
1 EL Zitronensaft
40g Speisestärke
1 TL Vanillepaste
Für das Kompott:
500g frische Kirschen, gewaschen und entsteint
1 1/2 EL Speisestärke
50g Zucker
60ml Wasser
1 EL Zitronensaft
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Lightly grease the glasses and set aside. Add the Amarettini cookies to a freezer bag and crush until you get fine crumbs. Mix with the melted butter and divide between the glasses and press to the bottom of the glasses.
2. Separate the eggs, beat the egg whites with half of the sugar (1/4 cup/50g) until stiff peaks form and set aside. Add the egg yolks and remaining sugar to a large bowl and mix until light and fluffy. Add the curd cheese, lemon juice, cornstarch and vanilla paste and mix until well combined. Add the whipped egg whites and carefully fold in. Divide the mixture between the glasses, place in the lower third of the oven and bake for about 22-25 minutes, then turn off the oven and let the cakes still inside without opening the oven for another 5 minutes. When done, remove from the oven and let cool down on a wire rack.
3. For the cherry compote wash, dry and stone the cherries. Set aside. Mix the sugar and cornstarch in a pot, mix with water and lemon juice until well combined and bring to a boil. Add the cherries to the boiling mixture and let them cook for 5-7 minutes – stir from time to time. The cherries should be soft but not mushy. Take off the heat and let cool down. Decorate the cheesecakes with the cherries and some whipped cream.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die Gläser leicht einfetten und zur Seite stellen. Für die Böden die Amarettini in einen Gefrierbeutel füllen und mit einem Nudelholz zu Bröseln zerstoßen. Mit der geschmolzenen Butter vermischen und dann gleichmäßig auf die Gläser verteilen und festdrücken.
2. Die Eier trennen. Das Eiweiß mit 50g des Zuckers steifschlagen und zur Seite stellen. Die Eigelbe mit dem restlichen Zucker hell und luftig aufschlagen. Den Magerquark, Zitronensaft, Stärke und die Vanillepaste dazugeben und alles glattrühren. Den Eischnee vorsichtig unterheben und dann die Masse gleichmäßig auf die Gläser verteilen. Im unteren Drittel des Ofens für 22-25 Minuten backen, dann den Ofen abschalten und die Gläser weitere 5 Minuten stehen lassen. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
3. Für das Kirschkompott die Kirschen waschen und entsteinen. Zur Seite stellen. Die Stärke mit dem Zucker, Wasser und Zitronensaft in einem Topf verrühren, bis keine Klümpchen mehr zu sehen sind. Die Mixtur zum Kochen bringen und dann die Kirschen dazugeben und unter gelegentlichem Rühren in 5-7 Minuten weichkochen (aber nicht matschig). Vom Herd nehmen und etwas abkühlen lassen, dann in die Gläser auf den Käsekuchen geben und mit etwas Schlagsahne servieren.
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Here is a version of the recipe you can print easily.
Print
Cherry Cheesecakes baked in Glass Jars
- Prep Time: 00:30
- Cook Time: 00:25
- Total Time: 01:00
- Yield: 6 1x
- Category: Cheesecake
- Cuisine: International
- Diet: Vegetarian
Description
Delicious little cheesecakes with cherry compote baked in glass jars – easy to prepare and perfect for a summer picnic outside in the park.
Ingredients
For the cakes:
5 oz. (140g) Amarettini cookies
1.4 oz. (40g) melted butter
3 medium eggs
1/2 cup (100g) sugar
18 oz. (500g) low-fat curd cheese
1 tbsp. lemon juice
1.4 oz. (40g) cornstarch
1 tsp. vanilla paste
For the cherry compote:
18 oz. (500g) fresh cherries
1 1/2 tbsp. cornstarch
1/4 cup (50g) sugar
1/4 cup (60ml) water
1 tbsp. lemon juice
Instructions
1. Preheat the oven to 350°F (180°C). Lightly grease the glasses and set aside. Add the Amarettini cookies to a freezer bag and crush until you get fine crumbs. Mix with the melted butter and divide between the glasses and press to the bottom of the glasses.
2. Separate the eggs, beat the egg whites with half of the sugar (1/4 cup/50g) until stiff peaks form and set aside. Add the egg yolks and remaining sugar to a large bowl and mix until light and fluffy. Add the curd cheese, lemon juice, cornstarch and vanilla paste and mix until well combined. Add the whipped egg whites and carefully fold in. Divide the mixture between the glasses, place in the lower third of the oven and bake for about 22-25 minutes, then turn off the oven and let the cakes still inside without opening the oven for another 5 minutes. When done, remove from the oven and let cool down on a wire rack.
3. For the cherry compote wash, dry and stone the cherries. Set aside. Mix the sugar and cornstarch in a pot, mix with water and lemon juice until well combined and bring to a boil. Add the cherries to the boiling mixture and let them cook for 5-7 minutes – stir from time to time. The cherries should be soft but not mushy. Take off the heat and let cool down. Decorate the cheesecakes with the cherries and some whipped cream.
Notes
Enjoy baking!
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