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Agnes Makes : Mini Cheesecake Jars

What better way to start July than with the second in the series of Agnes Makes? I am super excited to have a go at making these sweet cheesecakes. 

Agnes Makes : Mini Cheesecake Jars

Hello there lovely Makelight readers! It's Alyssa here, I'm super excited to be back for my second home-bake here on Makelight!

This month, I wanted to share a sweet little something I’ll be baking for all the outdoor events in my calendar over the next couple of weeks - picnics in the park for July 4th, hanging out roadside to watch the Tour de France whiz through our village, cheering on Andy as he battles to win Wimbledon.... so much red, white and blue!

I have a real sweet tooth and picnics are always a teeny bit savoury for my liking so I can't help but *love* these self-contained cheesecake jars! Not only do they tick all my pretty boxes, they are so so delicious too {you'd be totally forgiven if you go in for a second!}.

They're a real treat for any quick and easy outdoor event, especially if you need a little patriotic twist too!

So so yum!

Agnes Makes : Mini Cheesecake Jars

Ingredients //

Makes 4-6 jars {I used 220ml Tulip Weck Jars}

Around 6 Anzac biscuits {switch out for Plain Digestives if you prefer}

500g Cream Cheese, at room temperature {I used regular Philadelphia}
2 Large Eggs, at room temperature
125g Granulated Sugar
60ml Double Cream
One and a half teaspoons, Vanilla Extract
Handful of fresh berries

Make //

Preheat your oven to a gentle 180c, 160c Fan, Gas Mark 4.

Boil up a large saucepan of water ready to create a water bath.

Begin by crushing the biscuits inside the chopper attachment of your hand blender, or by simply placing inside a plastic food bag and bashing with a rolling pin!

Carefully add around 4 heaped teaspoons of crushed biscuit into each jar to create a crunchy base. No need for separate baking of this layer.

In a mixing bowl, gently whisk the sugar and cream cheese together until smooth. Don't go crazy and over beat.

Add the first egg and mix fully, scraping down the sides of your bowl before mixing in the second.

Finish off by whisking in the cream and vanilla extract. Be careful to blend gently and not add too much air.

Once the batter is ready, spoon gently into each jar until it's around three quarters full.

Stand the jars into a deep roasting dish and pour the boiling water into the dish until the water reaches halfway up the sides of the jars.

Bake in the oven for 25-30 minutes - they're ready when the edges of the cheesecake look set but the centre still has a little wiggle to it.

Once out of the oven, carefully remove the jars from the water bath and place on a cooling rack. Cool completely on the rack before switching into the refrigerator for at least 4 hours.

Top with your favourite seasonal fruits in the lead up to serving and tuck in!

Until next month.



Photography // Alyssa Aldersley


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