Upside-Down Cherry Cheesecake Jars
- prep time35 min
- total time 50 min
- serves 6
These little jars filled with cheesecake and a sour cherry sauce are topped off with a delicious graham crumb streusel.
⅓ cup graham cracker crumbs
⅓ cup brown sugar
⅓ cup all-purpose flour
¼ tsp cinnamon
¼ cup butter, at room temperatureSour Cherry Sauce
⅓ cup granulated sugar
2 Tbsp lemon juice
1 Tbsp cornstarch
2 cups sour cherries
2 tsp lemon zestCheesecake Filling
½ cup sour cream
1 (250 g) brick cheese
3 Tbsp honey
1 tsp almond extract
1. Preheat oven to 350ºF. Prepare a baking sheet lined with parchment. In a bowl, combine graham cracker crumb, brown sugar, flour and cinnamon. Work the butter into the dry ingredients using your fingers until pea size clumps being to form, about 1 minute. Pour the mixture onto prepared baking sheet and spread into a single layer. Bake until mixture is golden brown and fragrant, about 15 minutes. Once cooled, break any big clumps into crumbs.Sour Cherry Sauce
1. To make the cherry sauce combine 1/3 cup sugar and lemon juice in a small saucepan heated over medium.Add in cherries and cook until tender and sauce has thickened, about 5 minutes. Add in corn starch and cook until dissolved, about 1 minute. Remove from heat and stir in lemon zest. Let cool.
2. In the bowl of an electric mixer, or using a hand mixer, beat sour cream with cream cheese, honey and almond extract on high until smooth and fluffy. Cool in fridge for about 1 hour. Transfer mixture into a piping bag.Cheesecake Filling
1. To assemble jar cakes. Pipe one layer of cheesecake mixture into the bottom of each jar. Spoon a layer of sour cherry sauce over the cheesecake mixture. Continue this pattern leaving a 1/2–inch of space at the top of each jar. You can finish with a cheesecake layer or a cherry sauce layer. Sprinkle graham streusel over top layer of each jar cake.
If you cannot find fresh sour cherries, they can be replaced with frozen.
Recipe courtesy of Michelle Rabin