- 2 cups graham cracker crumbs (16 whole graham crackers, ground)
- 2 tablespoons sugar
- 8 tablespoons butter, melted
- 4 8-ounce packages of cream cheese, room temperature
- 3/4 cup sugar
- 4 eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract (I used 1/4 teaspoon vanilla paste)
- Juice of half a lemon
for the Raspberry Topping:
- 2 pints of fresh raspberries
- strawberry or raspberry jelly
Preheat your oven to 325 degrees F.
Spray the jelly jars with non-stick cooking spray or cover in oil so the crust doesn’t stick.
Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl. Place about 1 heaping tablespoon of the crumbs into each jelly jar and tamp down to make the crust (I used a spoon)
In a large mixer bowl, mix the room temperature cream cheese with the 3/4 cup of sugar until smooth. Add the eggs, one at a time, and mix well. Add the sour cream, vanilla and lemon juice and mixed well. Fill each jelly jar with about 1/3 cup of the filling, leaving room at the top for your topping.
Place the jars in a large roasting pan or deep baking dishes (I used 3 pieces of corningware). Fill the pan with hot water halfway up the jelly jars. Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.
For the raspberry topping: pick over the raspberries and discard any that are moldy or bruised. Place a few raspberries on top of each cheesecake. Heat about 1/3 cup of the jelly in a microwave and stir so that the jelly is spreadable. Brush the tops of the raspberries gently with the jelly to glaze them. Refrigerate cheesecakes until ready to serve.
This can be made the day before!
Original recipe can be found here.
Love in Christ,