-
1
Preheat oven to 325u00b0F.
-
2
Make sure the jars you use are oven safe, the number of servings will depend how big the jar you will be using. Have your ingredients at room temperature.
-
3
The cheesecakes will be baked in a water bath; make sure to have a pan that will fit the jars you will be using and has enough depth to hold the boiled water. Boil water for the water bath.
-
4
Start mixing all the ingredients for the crust in a bowl. Once done, equally distribute the mixture among the jars. Press down firmly. Set aside.
-
5
For the cheesecake filling, beat (with a mixer at low speed) cream cheese, salt and sugar until smooth. Add eggs one at a time, making sure to scrape the sides and bottom of the bowl. Add vanilla, sour cream and lemon zest, continue to beat at low speed until incorporated.
-
6
Distribute cheesecake filling among the jars. Place jars in the pan. You will be filling the pan with boiling water halfway up. I usually fill the pan with water once I've laid it on the rack in the oven, this way I don't spill any water.
-
7
Bake for about 25-30 minutes, with the sides of the cheesecake firm and centre still wobbles a little. (Cracked cheesecakes happen when over-baked or oven temperature is too high.)
-
8
Cool completely and refrigerate. I prefer refrigerating the cheesecakes overnight. But if you must, wait for about 2 hours. You can garnish with fresh fruit, chocolate or caramel.
