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.Read More
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.Read More