Cheesecake in the jar
- Energy Kcal 502
- Carbohydrates g 69.4
- of which sugars g 53.3
- Protein g 6
- Fats g 22.3
- of which saturated fat g 12.63
- Fiber g 2.8
- Cholesterol mg 82
- Sodium mg 106
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 35 min
- Serving: 4 persone
- Note + the resting time in the refrigerator
PRESENTATION
A fresh and delicious break is what we need when the heat starts to get intense, don't you think? So the solution we thought of is a spoonful of cheesecake in the jar! Exactly, we are not talking about the classic cheesecake prepared in the nice family-sized pan. This time we thought of surprising you with jars in which to create your dessert.
To make the cheesecake in the jar more scenic, we added strawberry slices arranged around the jar, this way you will get a beautiful, but above all delicious, decoration that will conquer sight and palate! What are you waiting for to have a snack? Take those jars you have stored in the pantry, today we prepare cheesecake in the jar!
INGREDIENTS
- For the base of 2 jars of 300 ml each
- Digestive biscuits 3.5 oz (100 g)
- Butter 4.6 tbsp (65 g)
- For the yogurt cream
- Natural plain yogurt 1.1 cups (250 g) - creamy
- Fresh liquid cream 0.3 cup (70 g)
- Whole milk 2 ½ tbsp (35 g)
- Gelatin in sheets 1 ½ tsp (7 g)
- Vanilla bean ½
- Powdered sugar ¼ cup (30 g)
- Strawberries 1 cup (150 g) - (not very large)
- For the coulis
- Strawberries ½ cup (100 g)
- Powdered sugar 1 cup (100 g)
- Cornstarch 1.3 tbsp (10 g)
- Lemon juice ½
- For decoration
- Strawberries to taste
- Mint to taste
- Blueberries to taste
- Raspberries to taste
How to prepare Cheesecake in the jar
To prepare the cheesecake in the jar, start by soaking the gelatin in cold water 1. Then continue with the base of dry biscuits: melt the butter. Meanwhile, blend the biscuits 2 and pour the crumbs into a bowl, add the melted butter 3
and mix to create a rather homogeneous mixture 4. Then pour the biscuit mixture into the jars 5 and create a firm layer using the back of a teaspoon. Close the jars and place them in the refrigerator 6.
Meanwhile, scrape the seeds from the vanilla bean and set them aside 7. Pour the milk into a saucepan and heat without bringing it to a boil 8. Turn off the heat and add the gelatin after draining off the excess water 9.
Stir well to dissolve it and let it cool slightly 10. Meanwhile, whip the cream. In another bowl, pour the cream along with the extracted vanilla seeds and powdered sugar 11. Turn on the whisk at medium speed 12
to obtain a soft cream (the cream should not be whipped stiff) 13. Set aside while in another bowl pour the plain yogurt. Add the now lukewarm milk 14 and mix well 15.
Then add the semi-whipped cream 16 and mix again but delicately 17. At this point, the cream is ready. Take the jars out of the fridge and focus on the internal decoration 18.
Clean the strawberries by removing the stem and cut them into slices about 0.3 inches thick 19. Arrange them inside the jars vertically, thus lining the interior: gently press the strawberries towards the glass 20 so the cream does not cover them 21.
Pour the cream until it covers everything 22, close the jars and put them in the refrigerator for at least 2 hours 23: the longer they stay, the more the cream will set 24.
Prepare the coulis. Wash the strawberries and cut them into pieces 25, pour them into a pan along with the cornstarch, lemon juice, and sugar. Mix well, turn on the stove, and let it cook for about ten minutes on high heat. The necessary time to soften the strawberries, then transfer them to a sieve placed inside a bowl and strain them 27.
The gelatin is ready, let it cool. Take the jars, open them, and pour the thick compote on top 28. If you want, you can put the jars back in the refrigerator or consume them immediately 29. But first, don't forget to garnish with some berries, a strawberry, and a bit of mint. Your cheesecake in the jar is ready 30!