I’ve seen this idea in a couple of magazines lately and thought it was really cute. I have terrible hoarding tendencies – I can’t throw anything away. The cupboard under my sink is full of empty jars (you never know when you’ll get the sudden urge or need to make twenty jars of jam!) This is a different idea for giving those unused pretty jars in your cupboard. Cheesecake in a jar, why not I say? 🙂
Jam Jar Strawberry Cheesecakes
150g Digestive biscuits or Hobnobs
400g Full fat cream cheese
200ml Double cream
4 Tbsp icing sugar
1 tsp vanilla extract
2 tbsp strawberry compote/conserve (This is optional – I added it in because I had less than half a jar in the fridge and wanted to use it up)
Crush the biscuits to crumbs in a food processor or place in a plastic sandwich bag and bash with a rolling pin. Divide the biscuit crumbs between the jars.
Whisk the cream cheese, cream, 2 tbsp icing sugar and the vanilla extract until the mixture holds a soft peak. Tip half the strawberries and the remaining sugar into another bowl and crush with a fork until you have a purée. Ripple the purée and the 2 tbsp strawberry compote (if using) through the cream and divide between the jars. Top each cheesecake with the remaining strawberries, secure the lids and chill in fridge until needed.