in a jar: ricotta cheesecake

by Chen

Aren’t they adorable?

I’ve been planning on making a b-day cake for my beloved coworker for a while; a light, fluffy, creamy ricotta cheesecake is the perfect fit. But when it comes to cutting cheesecake, especially in an office where tools are limited to plastic knives, forks, and paper plates, aw…

Why don’t I make it grab-and-go? Those jelly jars make everything vintage, and people will think you must have spent the entire evening making these charms and “omg you are so smart and talented.” There is one more bonus–the baking time is shortened by half.

The cleaning up is doubled, ‚Äčthough. 

That’s okay.

ricotta cheesecake in a jar

Makes 16 individual cakes

8 full sheets of graham crackers, crushed
2 tbsp melted butter
1 tbsp sugar

1 package (8 oz) full-fat cream cheese, room temperature
a pinch of salt
1/2 cup sugar
32 oz full-fat ricotta cheese, room temperature
3 eggs, room temperature
1 tbsp cornstarch
grated zest from one lemon
vanilla bean seeds from one pod

Topping of your choice (optional)

Preheat the oven to 325F. Spray 16 4-oz oven-safe jelly jars with nonstick cooking spray.

Combine the ingredients for the crust together and evenly distribute the mixture among the prepared jars. Lightly press the crumbs into an even layer.

In the bowl of a stand mix, dump in the cream cheese, salt, and sugar. Mix with the flat beater on medium speed until smooth and fluffy. Add the ricotta and process until smooth. With the mixer on, add eggs, one at a time. Add cornstarch, lemon zest, and vanilla bean seeds. Continue mixing until smooth.

Pour the filling into the jars, leaving 1/2 inch space at the top. Place all the jars on a sheet pan and bake until the surfaces are set while the centers are still jiggly. Cool the jars on a rack. Cover the jars and chill overnight.

Serve the cakes at room temperature with your favorite topping.