Blueberry Cheesecake in glass Jars

By sheilaolim

With a layer of cooked blueberries on the bottom of a glass jar,these individual cheesecakes sell very well at the bakery. They don’t last long at home either. Eight-ounce Ball jars come in two different shapes—tall and slender or more rounded—and you can use either one. Wrap a pretty ribbon around the necks of the jars and place them on decorative plates, and your table will look as if it had been catered by a professional.

nutrition information
per serving (6 servings)

491.7 kcal Calories 31.0 g Total Fat 16.8 g Saturated Fat 0.0 g Trans 47.5 g Total Carbs 1.8 g Dietary Fiber 40.8 g Sugars 8.5 g Protein

Ingredients

• 1 1/2 pints fresh blueberries
• 1/4 cup plus 2/3 cup granulated sugar
• 1/4 teaspoon finely grated lemon zest
• 1 teaspoon freshly squeezed lemon juice
• 2 tablespoons cornstarch
• 1 pound cream cheese, at room temperature
• 1/2 teaspoon coarse salt
• 1 teaspoon vanilla paste, or pure vanilla extract
• 3 large eggs, at room temperature
• 1/3 cup sour cream

Details

Adapted from tastebook.com

Preparation

Step 1

1. In a medium saucepan, combine 1 pint of the blueberries, 1/4 cup of the sugar, and the lemon zest and juice and cook over medium heat until the blueberries pop, 5 to 7 minutes. In a 1-cup Pyrex measure, stir together the cornstarch and 2 tablespoons cold water until smooth. Add to the saucepan with the blueberry mixture and simmer until thick and bubbly, 1 to 2 minutes. Transfer to a bowl and refrigerate while you make the filling.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, the remaining 2/3 cup of sugar, the salt, and vanilla on medium-high speed, scraping down the bowl and paddle several times, until the mixture is completely smooth, about 5 minutes.
3. Preheat the oven to 300°F. Bring a medium saucepan of water to a boil for a water bath.
4. Turn the mixer to low and beat in the eggs one at a time, until blended, scraping down the sides of the bowl after each addition. Beat in the sour cream until blended.
5. Divide the chilled blueberry mixture among six 8-ounce Ball jars (about 3 tablespoons per jar). Divide the cream cheese filling among the jars (a little more than 1/2 cup per jar) and smooth the tops. Place the filled jars in a roasting pan and put the pan in the oven. Pour in the boiling water to come about 1/2 inch up the sides of the jars. Bake until the cheesecakes are set but still jiggle slightly in the center, 35 to 40 minutes for the taller jars, 40 to 45 minutes for the rounder jars. (The filling will not brown and the centers will dimple.)
6. Remove the jars from the water bath with tongs and let cool to room temperature. Chill overnight.
7. To serve, top each cheesecake with some of the remaining blueberries if you like.