Description
Delicious cheesecakes baked in glass jars, topped with blueberries.
Ingredients
Scale
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!