Mason Jar Cheesecake with Brandied Cherries, Gram Cracker Streusel, Butterscotch Caramel & Calleabaut Chocolate by Chef Jason Fullilove.
INGREDIENTS
Gram Cracker Streusel
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup Gram Cracker Crumbs
METHOD
Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended. Bake until golden brown. Remove from oven and mix in gram cracker crumbs.
INGREDIENTS
Cheesecake:
- 3 eggs
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3 cups sour cream
METHOD
Preheat oven to 375 degrees F (190 degrees C).
Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into Baking pan. Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. Once cheese cake is cool whip cheesecake in kitchenaid mixer and pipe into mason jars.
Garnish with:
- Brandied cherries
- Gram Cracker Streusel
- Butterscotch Caramel
- Callebaut Madagascar Origin Chocolate Ganache
- Callebaut Madagascar Origin Chocolate Cake Chards
- Callebaut Mini Dark Chocolate ChocRocks
Learn more about Chef Jason Fullilove at his Chef’s Roll Profile.
