Jam Jar Cheesecakes

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 0 Reviews

Recipe by Cook Vegetarian
Serves 6
Ready in 30 to 60 mins

Ingredients

  • 40g butter, melted
  • 6 digestive biscuits, crushed into crumbs
  • zest and juice of 1/2 lemon
  • 250g vegetarian mascarpone cheese
  • 100g vegetarian full-fat cream cheese
  • 50g caster sugar
  • 2 free-range eggs plus 1 egg yolk
  • 75ml double cream
  • a few drops of vanilla essence
  • 150g fresh raspberries

    • You'll also need

  • 6 clean jam jars

How To Cook

  1. Preheat the oven to 140C/275F/GAS 1. Combine the melted butter with the crushed digestive biscuits and, setting aside 2 tbsp of the crumb mixture, divide evenly between six jar. Press down lightly and freeze for five minutes to harden.
  2. Next, combine the lemon zest, mascarpone, cream cheese, caster sugar, the eggs and egg yolk. Beat in the lemon juice, double cream and vanilla essence. Stir in the raspberries and divide the mixture between the prepared jars.
  3. Place the jars in a roasting tin and fill with hot water to 2.5cm high to create a bain-marie. Bake for 30 minutes or until lightly set. Turn off the oven and leave the jars inside to cool.
    4. http://www.lovebonnemaman.co.uk
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Jam Jar Cheesecakes
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in 30 to 60 mins
    Ingredients
  • 40g butter, melted
  • 6 digestive biscuits, crushed into crumbs
  • zest and juice of 1/2 lemon
  • 250g vegetarian mascarpone cheese
  • 100g vegetarian full-fat cream cheese
  • 50g caster sugar
  • 2 free-range eggs plus 1 egg yolk
  • 75ml double cream
  • a few drops of vanilla essence
  • 150g fresh raspberries
  • [hd]You'll also need[/hd]
  • 6 clean jam jars
    How to Cook
  1. Preheat the oven to 140C/275F/GAS 1. Combine the melted butter with the crushed digestive biscuits and, setting aside 2 tbsp of the crumb mixture, divide evenly between six jar. Press down lightly and freeze for five minutes to harden.
  2. Next, combine the lemon zest, mascarpone, cream cheese, caster sugar, the eggs and egg yolk. Beat in the lemon juice, double cream and vanilla essence. Stir in the raspberries and divide the mixture between the prepared jars.
  3. Place the jars in a roasting tin and fill with hot water to 2.5cm high to create a bain-marie. Bake for 30 minutes or until lightly set. Turn off the oven and leave the jars inside to cool.
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