Heathy Cheesecake In A Jar



After yesterday's picnic post
I got several emails and comments
asking for the cheesecake in a jar  recipe!

So Ellis and I have done this  post to tell you all about this
 easy, healthier version of  
Cheesecake
that packs perfectly for a picnic
or 
just as delicious served at home!


I will let Ellis 
tell you all about the recipe …
she's the one here at our house who 
has been creating all of our recent
beautiful, produce driven meals!


Greek Yogurt Cheesecake
Servings: 4 

Ingredients:
2 eggs
1 1/3 c plain greek yogurt
4 oz. cream cheese
3 tsp. vanilla
4 Tbsp. sugar or other sweetener
2 pinches of sea salt



To begin, preheat your oven to 400 degrees. Lightly grease four 8 to 12 oz. jars. We love using recycled jam jars, but any small jars will do. 


Next, put the yogurt, cream cheese, eggs, sugar, vanilla, and salt in a food processor or blender. Mix well until the ingredients are creamy. 


Once the batter is mixed, fill the jars evenly, being careful to wipe off any drips on the glass.

In order to cook the cakes evenly, the jars need to be placed in a baking dish filled with water. Carefully pour the water into the dish until it reaches half way up the sides of the jars. 

Bake for 40-45 minutes until set and slightly golden brown.


Remove the jars from the water bath and let them cool to room temperature. Continue cooling in the refrigerator for about an hour or overnight. 

Garnish with raspberries, blueberries or blackberries and a sprig of mint. 

Enjoy your lovely little treats!


The inspiration behind the recipe was found at 
http://naturalnoshing.wordpress.com/2011/09/06/yogurt-cheesecake/



As always my friends


I wish you love and joy
as you style your life








24 comments:

  1. I just love this idea!! Thanks for posting!

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  2. I see WE enjoy the same JAM!!!
    Add that to the LIST!
    What a WONDERFUL recipe.........I will definitely give it a try!
    Do I have enough empty jam jars is the question??I shall go see right now!

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    1. Yes, I buy the Bonne Maman, as much for the jars … as the jam! Let me know how the recipe works for you!

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  3. Now THAT recipe is a keeper. Instead of sugar.....will stevia work as well?

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    1. I would definitely think stevia would work as well! What a good idea Catherine! If you try the recipe with stevia let me know how it comes out! Enjoy my dear!

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  4. Your photos are beautiful. You deserve to write and style your own cookbook !

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    Replies
    1. Why thank you ever so much for your kind compliment my dear!

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  5. The recipe sounds wonderful...and I would also try Stevia. I may make this for the upcoming weekend. Thanks Tamera!

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    1. Thank you Pam … I will have to look into trying Stevia myself! This recipe is so quick and simple … with such a delicious and stylish outcome! I hope you enjoy the recipe!

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  6. Merci beaucoup Tamera!
    I have several Bonne Maman jam jars in the cupboard just waiting...

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    1. You are more than welcome my dear! Thank you for the interest and post inspiration! xox

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  7. I love this idea! I only use Bonne Maman jam and I've been saving the jars because I knew someday I would find a use for them. Tadaa!, that day has come. Thanks for the recipe and the beautiful photography. You and Ellis make a terrific team :-)

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    1. This comment has been removed by the author.

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    2. Thank you so much my dear for your kind words!! I am so happy you now have a use for these wonderful jars!

      I do so enjoy working on posts with my daughter! She is a creative joy!

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  8. Oh my, your photos are just exquisite. Need to go look at them again now!

    Nic

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    1. Thank you Nic … and for visiting from Ireland and your beautiful beauty blog!

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  9. I can see by the comments that I'm not the only one buying Bonne Maman jam. :) And, I admit to having slacked off as I've been buying the *best* homemade jam at my local farmers market...Having said that, nothing can beat those adorable red and white gingham lids.

    Now! Bravo Ellis!!! Mom tells us this is your story, and you've told it, not only beautifully, but expertly as well. Thank you for sharing...and Tamera, the photography is lovely, as always. My spring photography class was cancelled due to a local civic strike. They are long back to work now, and I'm looking forward to re-registering for the fall class!

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  10. Tamera and Ms E!
    Thank you for this lovely recipe!
    So well fed ( in many ways) when I visit here!
    ~Lynne
    w/Love.

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  11. I meant to write Miss E.!
    I pushed publish before checking...still a bit sleepy...the Chocolate Gousse woke me at 4:15 this morn'.
    Visiting you before coffee!
    Good Morning!
    w/L!

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  12. Tamera, this looks and sounds amazingly yummy! I will have to try it before this summer is over...Pinning it to my recipes now....

    ciao!

    http://ciaonewportbeach.blogspot.com/

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  13. Yummmm. Sounds delicious. And ditto for the presentation.

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  14. So cool! And the food styling is fabulous too.

    bisous
    Suzanne

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