Key Lime Cheesecake - baked in a jar - Saving Room for Dessert

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Key Lime Cheesecake - baked in a jar

Our favorite cheesecake in a portable container great for picnic and BBQ's.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: cheesecake, key lime

Servings: jars

Calories: 608kcal

Author: Tricia

Ingredients

For the crust:

1 cup graham cracker crumbs
2 tablespoons granulated sugar
2 ½ tablespoons melted butter

For the key lime curd:

1 large egg
⅓ cup granulated sugar
¼ cup key lime juice
2 ½ tablespoons butter, cubed
½ teaspoon key lime zest

For the cheesecake filling:

16 ounces cream cheese, room temperature
½ cup granulated sugar
1 large egg, lightly beaten
1 tablespoon arrowroot, or cornstarch
½ cup sour cream
⅓ cup key lime juice
1 teaspoon key lime zest

For the sour cream topping:

½ cup sour cream
2 tablespoons granulated sugar
Whipped Cream and key lime zest for garnish

Instructions

To prepare the curd:

In a heavy bottom small saucepan combine the egg, sugar and lime juice until blended. Add the butter and lime zest. Cook over medium heat whisking constantly until the curd is thickened and coats the back of a metal spoon. Cool while preparing the crust.
Preheat the oven to 350°F.

To prepare the crust:

Combine the graham cracker crumbs, sugar and melted butter in a small bowl. Stir until well blended. Spray the bottom of 4 to 6 jars with Pam or other baking spray. Divide the mixture evenly between the jars and press until lightly and evenly packed in the bottom. Place the jars in a 13x9 inch baking pan with about 2 inch high sides. I used a pan appropriate for baking cake or brownies. Bake the crust for 5 minutes. Remove and set aside while preparing the filling.

To prepare the filling:

Beat the cream cheese and sugar until smooth and light. Beat in the egg, key lime juice, and cornstarch or arrowroot, just until blended. Stir in sour cream. Set aside.

To prepare the topping:

Combine the sour cream and sugar together and set aside.

To assemble the cheesecake:

Divide the key lime curd evenly among the jars, then gently spoon the cream cheese layer on top, smoothing that layer as much as possible. Gently spoon the sour cream layer on top of the cream cheese and spread to cover if possible.
The jars should still be in the pan where the crust was baked. Just put the whole pan in the oven and pour very hot water into thepan until it is about 1 inch deep. Take care not to get the water in the jars. Bake for 30-40 minutes or until the center is set and the filling is puffed. The filling will move slightly when the jar is shaken.
Remove the pan from the oven and remove the jars from the hot water bath. Cool completely and refrigerate until ready to serve. Garnish with sweetened whipped cream and key lime zest and serve with a long handled spoon.

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition