Cheesecake in a glass

Ingredients for 12 servings:

• 100 g butter, liquid
• 200 g oat biscuits
• 100 g brown sugar
• 50 g cornstarch
• 500 g low-fat curd cheese
• 300 g cream cheese
• 1 egg(s)
• 100 g cream
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 pinch(s) tonka bean grinding
• some raspberries
• 150 g sour cream
• 100 g cream
• 1 tbsp, heaped powdered sugar
• 1 tsp vanilla extract
• 2 tsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Crush the biscuits in a freezer bag with a rolling pin and mix thoroughly with the melted butter. Fill 12 clean 200 ml jars with 25 g of the biscuit mixture each and press the mixture down with a spoon. Ensure that the tops of the jars remain clean and free of grease. Place the jars on the cold wire rack in the middle of the oven. Bake for 10 minutes in an oven preheated to 180 °C (top/bottom heat). While the jars are baking, mix the cheese mixture with all the ingredients except the raspberries. Remove the jars and the wire rack from the oven. Place 5 to 6 raspberries in each jar and then fill each jar with 90 g of the cheese mixture using a wide-mouth funnel. Again, ensure that the tops remain clean and free of grease. Return the jars and the wire rack to the oven and bake for 25 minutes at 180 °C. Meanwhile, mix the glaze with all the ingredients and, after baking, spoon a tablespoon of the glaze onto each jar. Bake for another 5 minutes at 180°C. Place the twist-off lids into a container of boiling water. While the jars are still hot, close the lids tightly, let them cool for about 2 hours, and then refrigerate them. The cheesecake is best the next day. Note: If the twist-off lids are tightly closed, the jars will keep in the refrigerator for about 2 months.