Layered Cheesecake Jars with Fresh Raspberry Sauce and Ganache
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Prep Time
3 hrs 17 mins
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Cook Time
3 hrs 17 mins
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Servings
12 -24, depending on the size of the jar
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Course
Dessert
Layered Cheesecake Jars with Fresh Raspberry Sauce and Ganache
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Golden, buttery graham cracker crust covered with light creamy cheesecake, a layer of silky smooth ganache and fresh raspberry sauce. A heavenly combination!!
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Ingredients
- Ingredients for the graham cracker layer:
- 12 graham crackers about 6.5 ounces, crushed (about 1 ½ cups crumbs, whole crackers
- ½ cup granulated sugar 100 g
- ½ teaspoon cinnamon
- 4 ounces butter 113 g, melted
- Ingredients for the cheesecake layer:
- 3 8- ounce packages 681g cream cheese, softened
- ½ cup sugar 100 g
- 1 14- ounce sweetened condensed milk 397 g can
- 4 egg beaten, large
- 1 tablespoon vanilla
- ½ cup sour cream 113 g
- Ingredients for the raspberry layer:
- 2 tablespoons orange juice
- 1 ½ tablespoons corn starch
- 1 12- ounce strawberry jam I use my Strawberry Freezer Jam, but your favorite strawberry jam will work fine, jar
- 3 cups raspberries fresh, 375g
- 1 teaspoon vanilla
- Ingredients for the ganache layer:
- 1 cup heavy cream 240ml
- 12 ounces semi-sweet chocolate chips good quality, 340g
Instructions
- For the graham cracker layer:, preheat oven to 350˚F. Combine graham cracker crumbs, sugar, butter and cinnamon in a medium size bowl and mix well. Press 2 ½ tablespoons into the bottom of 12 8-ounce mason jars.
- Place jars in a 9x13 inch cake pan and bake for 10 minutes. Remove from oven to cool slightly while preparing the batter.
- For the raspberry layer: combine orange juice and cornstarch in a medium size microwave-safe bowl. Stir till smooth. Add strawberry jam (yes, strawberries enhance the flavor of raspberries) and 1 cup raspberries, stir to combine. Microwave on high for 5 minutes, stirring half way through. Remove from microwave and stir in remaining 2 cups berries and vanilla. Smush whole berries slightly with the back of a spoon. Set mixture aside to cool then cover and refrigerate till ready to use.
- For the cheese cake layer: beat cream cheese and sugar with an electric mixer until very fluffy. Add condensed milk, sour cream and vanilla. Beat for 1 minute on medium speed. Scrape sides of bowl. Add eggs one at a time, beating well and scraping bowl after each addition. Beat on high for two more minutes.
- Divide batter among prepared jars, about ½ cup in each jar and return jars to the 9x13-inch cake pan. Add enough water to pan to fill the pan ¾ full. Bake at 350˚F for 30 minutes. Remove from oven and allow jars to cool to room temperature in pan.
- For the ganache layer: place cream in a medium size microwave safe bowl. Cook on high until cream is starting to simmer, about 3 minutes. Remove from microwave and immediately add chocolate chips. Allow mixture to sit for 1 minute, then stir slowly until thick, creamy and all chocolate is incorporated. (This take a few minutes, at first it will seem like it's not coming together but don't give up, it will!)
- Divide ganache between jars. Refrigerate for at least two hours.
- Divide raspberry sauce between the jars. Leave some space at the top. Screw lids on jars and store in refrigerator for up to 3 days. (To prepare further in advance, see instructions below regarding freezing.) Remove cheesecake from refrigerator about 30 minutes before serving for maximum flavor. Serve with long handled dessert spoons to allow guests to scoop up all the layers.
Notes
- To prepare more than 3 days in advance, prepare through the step 7. Allow to cool then cover and freeze for up to 1 month. To thaw remove from freezer and allow to sit at room temperature for several hours till thawed. Add raspberry layer after thawing.
- To make even layers, I use a wide-mouth funnel to add each one.You can use any type of jam you like. Raspberry would work well as would peach or apricot or blackberry. I really love the combination of raspberries and strawberries.
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