Mini Cheesecakes in a Jar

photo from Living

Just made a New Year resolution. Watching your weight is it?. The hell with it. These mini cheesecakes in a jar are way too cute to turn your head the other way.  Cuteness aside, its cheesecake heaven, layers of preserves, a crumb topping, all in amazing packaging, and they’re just a few bites. Who can resist! 


Ladies i wish i could take credit for these mini's, but really the credit goes to the queen behind Living, ( as spotted in the latest issue). The greatness of these minis are that they only take a half an hour to make and can be baked ahead of time, that way you wont be annoyed that you could get a perfect sliced piece of cheesecake (we all know how messy that is.) Just pass them out to party guests or bring them with you to your next potluck dinner. 


So, tally up those brownie points, or should i say cheesecake points (double points for their cute packaging in weck jars). And ladies, don’t forget to lick the spoon! 

Mini Cheesecake Jars

• 8 oz cream cheese, room temp
• 1/2 cup sugar
• 1 large egg, room temp
• 1 yolk, room temp
• 3 oz sour cream
• 1 teaspoon vanilla extract
• salt
• 1/2 cup plus 1 tbsp cherry topping or fruit preserves
• 1/2 cup finely ground graham crackers
• 1 1/2 tbsp unsalted butter, melted

1. Preheat oven to 325. Make the cheesecakes: beat cream cheese with mixer on medium speed until smooth. Add sugar. Beat on medium speed for 3 minutes more. Reduce speed to low. Add egg and yolk, 1 at a time, beating well after each addition. Raise speed to medium. Add sour cream, vanilla extract, and 1/8 tsp salt. Beat for 3 minutes.
2. Divide batter among six 6-oz jars, filling each 2/3 full. Transfer jars to deep baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits into top to vent. Bake until sides are set and center still jiggles, about 20 - 25 minutes. Let cool. Refrigerate overnight to set.
3. Meanwhile, make the graham topping: stir together graham cracker crumbs and butter. Bake on a parchment-lined baking sheet for 10 minutes. Let cool.
4. Top each cheesecake with 1 tbsp plus 1 1/2 tsp preserves. Divide graham topping among jars (about 1 heaping tbsp each.)

make ahead: cakes can be refrigerated for up to 4 days. Just top with preserves and graham topping  before serving. 

Chocolate the elixir of love

Chocolate is considered the elixir of love. So much so that even the gods made it there drink of choice. Random? I think not! So how can mere mortals resists its allure and power? Its luscious taste?

In ancient Aztecs and Mayans times cocoa bean was prized for its caffeine-like effects. The beans were used as a sort of currency. These days, cocoa has gained momentum not so much so for the chocolate's natural stimulants but rather for the health benefits of eating it. And don't forget its romantic and erotic associations: Perfect for Valentine's day.

So in honor of Valentine's Day, here's my recipe for romance: candlelight dinner at home, a glass of Veuve Clicquot, a little Harry Connick Jr in the background and--as the pièce de résistance, a rich, sensual, totally irresistible dessert. In aid to Cupid's cause, this valentine I give you chocolate cakes with raspberry ganache centers. Enjoy!

Chocolate Ganache Cakes

(from the book Harvest to Heat, with a few changes of my own)

Yields 8 individual cakes

For the ganache

1/2 cup heavy cream

9 oz semisweet chocolate, roughly chopped

1 tbs. Raspberry liquor

For the cake batter

2 sticks (1/2 pound) unsalted butter

1 cup plus 2 tbs sugar

6 oz bittersweet chocolate, roughly chopped

6 oz milk chocolate, roughly chopped

4 lg eggs, room temp

2 lg egg yolks, room temp

1/2 cup all purpose flour (sifted)

1/8 ts coarse salt

Whipped cream, or vanilla ice cream for garnish

Make the ganache

Heat the cream in a small saucepan over medium heat. Put the Chocolate in a small heatproof bowl. Once the cream comes to a simmer, pour it over the chocolate and let it sit for a minute. Gently whisk the cream and the raspberry liquor into the melted chocolate, being careful not to incorporate any air. Chill in the refrigerator.

Make the cake batter

Combine the Butter, 1 cup of the sugar, and 1/2 cup water in a medium saucepan. Bring to a boil, then simmer until the butter is melted. Put the bittersweet and milk chocolates in a large heatproof bowl. Pour the butter- sugar mixture over the chocolates and stir until the chocolate is melted and the mixture is well blended.

In a large bowl, beat the eggs, yolks and remaining 2 tablespoons sugar with an electric mixer until the mixture is pale yellow and forms thick ribbons.

Fold the chocolate mixture into the eggs until well combined. Fold in the flour and salt. Refrigerate the batter for at least 1 hour or overnight.

Assemble the cakes

Reserve 1/2 cup of ganache, then divide the rest of the ganache into eight equal parts and roll into balls.

Butter 8 individual ramekins and fill each one third full with the cake batter. Place ganache ball in the center of the mold and cover with more batter, filling each mold three quarters full.

Heat the oven to 350F. Bake the cakes until the sides are set and their tops puff up but are still soft, about 15 minutes. Let cool for 2 minutes and then invert the cakes onto individual serving plates. Gently warm the reserved ganache and drizzle over warm cakes; serve while warm. Add a dollop of whipped cream or vanilla ice cream, if desired.

Note: depending on your oven the cakes might take anywhere from 15 to 25 minutes. Keep checking your cakes after you reach the 15 minute mark.