hello there! First time visiting? Subscribe to get new posts via email.

Lemon White Chocolate Cheesecakes & “Desserts In Jars” Review


 Not long ago, I was contacted and asked to test drive Shaina Olmanson’s new book, “Desserts in Jars.
And I thought, “Desserts? in a Jar?? That’s not me at all!”

And then my pants caught fire.
And my nose grew about 5 inches.
Because I was LYING! Desserts in a jar are totally up my alley!
Obviously I love desserts. A lot. But jars are kind of my other main squeeze in life.
If I could live in a jar… well, I just might. 
(OMG, how cute would a Mason jar house be??)
 
Anyway. What I’m saying is: I was thrilled to review this book!
Thrilled, and I must add, pleasantly surprised.
I sort of expected a lot of recipes consisting of food that you have to make outside of the jar 
and then have to insert inside the jar.
But there are tons of perfectly portioned recipes that are just right for baking/cooking/other-kinds-of-concocting right inside the jar! And I really {puffy} heart that.
And speaking of puffy hearting (yeah, I just made that a verb) things–
I big time puffy heart this Lemon Cheesecake recipe from Shaina’s book!
And you will too! So make it! And buy the book!!!
Oh, but wait– before you buy it, come back on Thursday for the Sweet Treats party.
‘Cause I’m totally giving 2 copies away, and you could be one of the winners!!! Woot!
See you there ;)

Lemon White Chocolate Cheesecake in Jars

Recipe adapted from: Shaina Olmanson’s “Desserts in Jars”

6029050
Ingredients:

    For the Crust:

    MY LATEST VIDEOS
    • 1 1/2 c. crushed graham crackers (about 9 sheets)
    • 1/8 c. sugar
    • 3 Tbsp. butter, melted

    For the Cheesecake:

    • 7 oz. White Chocolate
    • 1/2 c. Heavy Whipping Cream
    • 2 – 8oz. packages Philadelphia Indulgences White Chocolate Cream Cheese, room temperature
    • 1 – 8 oz. package cream cheese, room temperature
    • 3/4 c. Sugar
    • 4 Large Eggs
    • Grated Zest of 1 Lemon
    • 1/2 tsp. Vanilla Extract
    • 1/2 tsp. Lemon Extract
    • Pinch of Salt

    For the Topping:

    • 4 Tbsp. Sour Cream
    • 1/2 c. Lemon Juice
    • 1/2 c. Sugar
    • 4 Tbsp. Butter
    • 1 Egg
    Instructions:
    1. Preheat oven to 325º
    2. Grease 4 standard sized jars.
    3. Crush the graham crackers in a ziptop bag. Add the butter and sugar. Microwave for 30 seconds. “Smush” everything together in the bag until fully incorporated.
    4. Divide the crust evenly among the jars and press into the bottom.
    5. Heat the cream in a saucepan over medium heat until just boiling. Remove from heat and add the white chocolate. Mix until melted and smooth. Set aside.
    6. In a stand mixer using a the whisk attachment: whisk together the cream cheeses until smooth, about 3 minutes.
    7. Beat in the sugar.
    8. Add the white chocolate and cream mixture. Mix well.
    9. Add remaining ingredients and mix well.
    10. Divide batter among the 4 mason jars, leaving about 1/2″ of space at the top.
    11. Line a 9×13 baking dish with a kitchen towel. Place the jars inside the pan with at least 2″ of space in between each.
    12. Pour hot water into the pan about halfway up the jars.
    13. Place dish in the oven and bake for 35 minutes. Turn oven off and let cheesecakes continue to cook in the oven. Remove from oven when mostly cooled (I waited about an hour).
    14. Place in refrigerator to chill.
    15. Meanwhile, whisk together the lemon juice, egg, and sugar in a microwave safe bowl. Microwave for 5 minutes, stopping to whisk after each minute. Curd should be smooth and thick when done.
    16. Pour curd into a ziptop bag and chill in an ice bath.
    17. When cheesecakes are chilled to liking, top each with 1 tbsp. sour cream, and divide the curd evenly among the jars (you may not use all of it).
    Powered by Recipage

    You can save this recipe to your own Recipe Box via ZipList. And they’ll take the ingredients from the recipe and generate a shopping list just for you accessible on your computer or mobile device! I use mine all the time. If you aren’t already using this really awesome recipe tool, take a minute to sign up at ZipList.com (it’s free)!

    Please visit my Party Page for a more complete index of Link Parties.

    Ashton Swank

    Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.

    3 comments on “Lemon White Chocolate Cheesecakes & “Desserts In Jars” Review”

    1. Pingback: 80 Cheesecake Recipes - Something Swanky

    2. Hi there! I am dying to make this recipe but we don’t have Philadelphia Indulgences White Chocolate Cream Cheese in Australia. Is there any way I can replace it or get around it? Thank you!

    Comments are closed.