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KCTS 9 Cooks – Lemon Cheesecake Jar

Recently, I was asked to be part  of KTCS 9’s Chef’s Kitchen.  The recipe they requested from Boathouse 19 was our Lemon Cheesecake Jar.  This is a very rich cheesecake topped with housemade lemon curd and graham cracker crust.  We put the crust on top so it stays lightly packed and can be part of each bite of the dessert.  This recipe can be easily doubled or halved.

Makes 12

Cream Cheese Base

3 pounds cream cheese, room temperature

1 1/2 cups granulated sugar

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons lemon juice

6 large eggs

12 small mason jars, 1/2 pint

Combine cheese, sugar  vanilla and lemon juice and mix on low speed until well incorporated, about 2 minutes.  Scrape down sides of bowl.  With the machine running, add eggs one at a time, making sure to fully incorporate eggs into cheese mixture and scraping bowl down occasionally.  (Cheese and eggs must be at room temperature for this to work well.  Scraping down the bowl will prevent lumps of cream cheese in the mixture.)

Fill the jar three-fourths full with cream cheese base.  The base should come just below the round lid threading.  Bake at 300 degrees F in a water bath until the cakes are set, about 11 to 14 minutes.  They should be 150 degrees F at the center of the cheesecake.  Cool completely.  (This recipe was written for a convection oven.  For a conventional oven, bump up the temperature to 325 and the cooking time will be around 30-40 minutes, depending on your oven.)

To plate, remove lids from cheesecake jar and place on small round plate.  Spoon about 2 tablespoons of Lemon Curd over top and spread evenly.  Spoon 1 1/2 tablespoons of Graham Cracker Crust over curd and put lids on jars for service.


Lemon Curd

8 egg yolks

3/4 cup granulated sugar

3/4 cup lemon juice

1 Tablespoon lemon zest

1/2 cup unsalted butter

Combine egg yolks, sugar, lemon juice and zest in a non-reactive saucepan over medium high heat, whisking constantly.  Cook until boiling in the center.  Remove from heat and whisk in butter, a few pieces at a time.  Cool completely and refrigerate.


Graham Cracker Crust

1 cup graham crackers, crushed

1/4 cup granulated sugar

1/4 cup melted butter

Combine graham cracker, sugar and melted butter in a large bowl and stir to combine well.



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