There is always room for some cheesecake, right?! In my home for sure! Everybody loves cheesecake here – no matter what kind of cheesecake. Big ones or smaller ones baked in glass jars like this one here with blueberries – all of them are welcome in our home and bellies ;) Don’t worry there are enough glass jars for everyone…
Baking your cakes in glass jars is basically always a good idea. Not only for cheesecakes. The glass jars work fine in the oven – the distribution of the heat is really good. When cooled down you have the packaging already around the cake to transport them safely from A to B and it is much easier to „defend“ a cake in a glass jar than a slice of cake on a plate ;P No one will have a chance to steal your cake…
To adapt the recipe you can add some blueberries already to the cheesecake filling and not only on top. If you like that. If you want to reduce the usage of white sugar (like I do lately) you can replace the sugar in the filling and topping with birch sugar aka. Xylitol. You will not save that many calories, to be honest, but your blood sugar levels will rise less with that kind of sugar replacement. That means fewer chances to get hungry again immediately after eating a portion of the cake ;P
If you are not a big blueberry fan (really?!) you can use other fruits and berries for the topping. No need to make a sauce actually. Just fresh stuff like raspberries, cherries, strawberries or whole watermelons… just kidding ;)
Have fun baking these little fellas!
INGREDIENTS / ZUTATEN
For the cakes:
4.2 oz. (120g) graham crackers
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 blueberry topping:
14 oz. (400g) fresh blueberries
1/4 cup (50g) sugar
1 tbsp. water
Für die Kuchen:
120g Butterkekse
40g Butter, geschmolzen
3 Eier (M)
100g Zucker
500g Magerquark
1 EL Zitronensaft
40g Speisestärke
1 TL Vanillepaste
Für das Blaubeertopping:
400g Blaubeeren
50g Zucker
1 EL Wasser
DIRECTIONS / ZUBEREITUNG
2. Separate the eggs, beat the egg whites with half of the sugar (1/4 cup) 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 them in. Divide the mixture between the glasses, place in the lower third of the oven, and bake for about 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 topping wash the blueberries and let them drain. Add half of the berries together with the sugar and water to a small pot and heat up until the berries are soft and the liquids from the berries have thickened a bit. Take off the heat, let cool down a bit, then mix it with the remaining blueberries. Decorate the cheesecakes with blueberries and serve.
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 25 Minuten backen, dann den Ofen ausschalten und die Gläser weitere 5 Minuten stehen lassen. Aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
3. Für das Blaubeertopping die Blaubeeren waschen und abtropfen lassen. Die Hälfte der Beeren zusammen mit dem Zucker und Wasser in einen kleinen Topf geben und erhitzen, bis die Blaubeeren weich geworden sind und die Flüssigkeit im Topf etwas angedickt ist. Vom Herd nehmen, etwas abkühlen lassen und dann mit den restlichen Blaubeeren vermischen und auf die Gläser verteilen.
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Here is a version of the recipe you can print easily.
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Blueberry Cheesecakes in Glass Jars
- Prep Time: 30
- Cook Time: 25
- Total Time: 60
- Yield: 6 1x
Description
Delicious cheesecakes baked in glass jars, topped with blueberries.
Ingredients
For the cakes
- 4.2 oz. (120g) graham crackers
- 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 blueberry topping
- 14 oz. (400g) fresh blueberries
- 1/4 cup (50g) sugar
- 1 tbsp. water
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease the glasses and set aside. Add the crackers 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.
- 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 eggwites and carefully fold in. Divide the mitxure between the glasses, place in the lower third of the oven and bake for about 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.
- For the topping wash the blueberries and let drain. Add half of the berries together with the sugar and water to a small pot and heat up until the berries are soft and the liquids from the berries have thickened a bit. Take off the heat, let cool down a bit, then mix with the remaining blueberries. Decorate the cheesecakes with the blueberries and serve.
Notes
- Enjoy baking!
