I love canning jars and am currently a little obsessed with cooking in them. I love that you can see through them and it makes layered desserts look so much more amazing! Here is one of my favorite tested recipes. Just writing about it made my mouth water.
You will need 12 wide mouth half pint jars or 12 small ramekins.
1 C gluten free graham cracker crumbs
1 T sugar
4 T butter, melted
2-8-ounce packages of cream cheese, room temperature
1/2 C sugar
2 eggs, room temperature
1/2 C sour cream
1/2 t vanilla extract
zest of 1 lemon
12 heaping T gluten free cherry preserves
Spray the jars or ramekins with non-stick cooking spray.
Blend the graham cracker crumbs, 1 tablespoons of sugar and melted butter in a bowl. Place about 1 tablespoon of the crumbs into each jar and press into the bottom of the jar with your finger to completely cover the bottom of the jar.
In a large mixer bowl, mix the cream cheese with the 1/2 cup of sugar until smooth. Add the eggs, one at a time, and mix well. Add the sour cream, vanilla and lemon zest and mix until well incorporated. Fill each jar with about 1/3 cup of the filling.
Place the jars in a large roasting pan. Fill the pan with hot water halfway until it reaches about half way up the jars. Be careful not to spill any water into the jars. Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack until cool enough to handle.
Chill in the refrigerator for about at least one hour.
Top each cheesecake with a heaping tablespoon of the gluten free cherry preserves.
