2cupsshortbread cookie crumbsapprox. 7 oz. cookies
2- 8oz.cream cheese blocksroom temperature
2egg yolksroom temperature
Optional: whipped creammint, or basil leaves to garnish
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Pre-heat oven to 325°F. In a food processor*, add shortbread cookies and pulse until they're a fine crumb. Place in a bowl and stir in melted butter. Place 1 1/2 Tablespoons of the crumb mixture in the bottom of 6 8-oz. wide mouth mason jars and pat down to create a crust. Set aside.
Using an electric mixer, beat together room temperature cream cheese, sugar, and vanilla for 2-3 minutes until light and fluffy. Add eggs one at a time, beating between each addition. Scrape the sides of the bowl as needed.
Divide the cheesecake batter evenly between the jars (approximately 1/2 cup in each jar). Top each jar with the remaining crumbs, gently pat down the crumbs to create the top crust. Place jars in a large roasting pan or baking dish with sides. Add enough hot water to the pan until it reaches halfway up the sides of the jars to create a water bath for the cheesecakes. Bake for 45-50 minutes until the center is just set. Remove from water bath and cool completely (approximately 1 hour). Cover and refrigerate until cold, at least 2 hours.
Just before serving, combine strawberries and sugar in a bowl. Set aside and let strawberries macerate (become soft and release juices) for 15 minutes. Serve on top of cheesecakes, add whipped cream and garnish as desired.
If you don't have a food processor, you can put the cookies in a large ziplock baggie and roll over them with a rolling pin.
You could also use 8 oz. ramekins - if you use a differently sized ramekin you may need to adjust cooking time.
Room temperature ingredients are critical!
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Individual Strawberry Cheesecakes https://www.forkinthekitchen.com/individual-strawberry-cheesecakes/ July 4, 2017