Pull a cake out when you start making dinner, and it'll be ready for dessert. Now that's sweet!
8 ounces 1/3-less-fat cream cheese
4 ounces fat-free cream cheese
2/3 cup sugar, plus 6 tablespoons
1/8 teaspoon salt
3/4 cup plain fat-free Greek yogurt
2 large eggs
1 large egg white
1 1/2 teaspoons vanilla extract
6 ounces 1/2-inch slices rhubarb
6 ounces strawberries, hulled and sliced
2 teaspoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 1/4 cups low-fat granola without raisins
How to Make It
Place a wire rack or 2 thick kitchen towels in the bottom of a large stockpot; place on stovetop.
Beat cheeses, 2/3 cup sugar, and salt with a mixer at low speed until smooth. Add yogurt; beat 1 minute. Add eggs, egg white, and vanilla; beat until mixture is smooth and creamy. Divide batter among 8 regular-mouthed half-pint (8-ounce) freezer-safe canning jars. Cover tops of each jar with foil; tightly seal edges. Place jars in prepared stockpot; add hot water to a depth of 2 inches, and cover with lid or foil. Bring water to a boil, reduce heat to medium low, and simmer 20 minutes or until cheesecakes are done. Remove jars to a rack; cool completely.
While cheesecakes cook, combine rhubarb, remaining 6 tablespoons sugar, and next 5 ingredients (through cinnamon) in a medium pan. Cook over medium-high heat until mixture boils. Reduce heat to medium low; cook 12 to 15 minutes or until mixture is very thick and liquid has evaporated, stirring frequently. Remove to a bowl, and cool completely.
Use a damp paper towel to clean the inside of jars of any cheesecake batter residue before adding the granola and jam layers. Place 2 1/2 tablespoons granola over the cheesecake layer in each jar. Top each with 2 tablespoons rhubarb jam. Place lids on jars, and freeze. Thaw at room temperature before serving.
Just did a test run of this recipe as I plan to make it for an upcoming party. I followed the filling recipe as written. I used a pasta pot with a built-in strainer to a steam the cheesecakes. I filled the pot with 2 inches of water and put the jars in the strainer which left them barely sitting in the water. I put the lid on the pot and cooked 20 min. I took them out to cool while still slightly jiggly and let them cool with foil still on top. My half pint jars looked way shorter and wider than the picture. The biggest challenge was judging how much filling to put in each jar. I suggest filling each about 1/3 full.I added a spoon of jarred jam and a sprinkle of granola. It was delicious. If you don't want to make the jam, you are fine using store bought or some fresh fruit would be delicious. I plan to try making the jam for the party. I put half the jars in the freezer and plan to test one to see how it fares after thawing. If freezing, just make the cheesecake and put in the freezer. I would make the jam the day before and assemble just before serving. I think the jam and granola will get watery and soggy during thawing. I am making these to put in box lunches to eat at the beach. The jars make them easily potable and look so cute.
One word, AWESOME! The cheesecake filling expands so only fill 1/4-1/2 full. I was in a hurry and used store bought jam and that worked for us. Also I subbed 1/3 cup Splenda and 1/3 cup real sugar. I think I will try all Splenda next time. Not as difficult as I thought it might be. Just steaming it and waiting for it to cool but other than that I would definitely make it again for a treat.
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