in Dessert Recipes

Raspberry cheesecake in a jar

updated

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Ingredients for 1 servings:

  • 600 g cream cheese
  • 120 g condensed milk (from a tube)
  • 1 pt. Bourbon vanilla sugar
  • 1 dashes lemon juice
  • 200 g raspberries, also frozen
  • 100 g biscuits
  • 50 g butter, soft

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

for approx. 10 small glasses

Crumble the biscuits and mix with the softened butter. Divide between 10 small jars or other small glasses and press into the bottom. Puree the raspberries. Mix the cream cheese with the milk, vanilla sugar, and lemon juice, and fold in the raspberries. Divide the cream between the glasses and refrigerate the little cakes, even overnight. Garnish the dessert with fresh raspberries and a mint leaf, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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