The microwave-baked cheesecake in a jar is a typical American dessert, the New York-style cheesecake that can be baked using the jar-cooking technique. Like the orange jar-cooked cheesecake, or the chocolate jar-cooked cheesecake, this recipe also has a base of crushed biscuits, a cream made from cream cheese, ricotta, a little cream, and egg, all topped with fresh seasonal fruit. Successfully creating a dessert baked using the microwave jar-cooking method after several attempts is a significant milestone for me. So go ahead and dive into this creamy, quick dessert, and serve it directly in the jar, without hesitation. I owe this dessert to the jar-cooking group, they encouraged me and pushed me to take risks… and for that, I can only thank everyone!
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- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours 20 Minutes
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Jar-Cooking, Microwave
- Cuisine: American
- Seasonality: Christmas, All seasons
- Energy 767.33 (Kcal)
- Carbohydrates 65.42 (g) of which sugars 44.45 (g)
- Proteins 16.17 (g)
- Fat 49.93 (g) of which saturated 15.15 (g)of which unsaturated 9.39 (g)
- Fibers 2.24 (g)
- Sodium 395.00 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 jars of cheesecake
- 3.53 oz cream cheese
- 3.53 oz cow ricotta
- 0.21 cups fresh liquid cream
- 2.12 oz sugar (or erythritol)
- 1 egg
- one quarter of vanilla pod (or 2 drops of essence)
- 6 Digestive biscuits
- 1.06 oz butter
- 6 strawberries (or berries or other fruit)
- A few leaves mint
What you need for jar-cooking
- 1 Microwave oven preferably with inverter technology
- 2 Jars 370 ml – or 500 ml – with thin seal
- 1 Chopper
- Electric whisks
- 1 Bowl
Procedure
Distribute the butter in a glass bowl and melt it in the microwave for about a minute at 300 watts. Meanwhile, place the biscuits in the chopper and, using intermittent pulses, finely chop them. Then, add the butter and blend again briefly until incorporated.
Distribute the biscuit base into the 2 jars and compact it at the bottom; you can do this using a glass or a meat tenderizer.
Crack the egg into the bowl, add the sugar, and start working with the whisks to dissolve the sugar. Add the cream cheese, ricotta, cream, and the vanilla seeds or drops. I always add a pinch of salt to desserts, as it enhances the sweetness and creates a flavor balance. Work the ingredients with the whisks until you obtain a smooth, lump-free cream.
Pour the cheese cream over the biscuit base in the jars and gently tap them on the counter to settle the cream. Clean the jar rims of any food particles, then close them with a lid, seal, and 4 clips for each.
Place one jar at a time in the microwave and start cooking for about 4 minutes at half power; I use 300 watts on a tested 600 watts. In the last minute of cooking, keep an eye on the jar, even opening the door briefly, because you should stop the cooking when the cheesecake rises nearly to the lid. I recommend preparing the cheesecake with room temperature ingredients; cold ingredients from the refrigerator and/or a cold microwave can vary the cooking time of the jar-cooked cheesecake by up to 1 minute.
After cooking, leave the jars closed until they reach room temperature, then refrigerate them for about 3 hours. The jar-cooked cheesecake can be preserved for 10 days under vacuum and in the refrigerator.
Gently pull the seal and remove the clips. Garnish with fruit and mint leaves and serve the cheesecake in a jar. It is excellent both cold and left out of the refrigerator for 1 hour.
Extra tips and variations
When I make the microwave cheesecake, or the one in the air fryer, perhaps without sugars, I make extra and prepare 2 jars of baked cheesecake that I can preserve under vacuum.
You can garnish the cheesecake with fresh fruit or use the jar-cooked orange marmalade or the jar-cooked blueberry jam. Alternatively to fruit, you can garnish the cheesecake with melted dark chocolate or a homemade sugar-free hazelnut spread.
