cheesecake in a jar with passion fruit sauce

cheesecake in a jar
slightly adapted from Canadian Living and Charcut
half-fills six jars (leaving you room for sauce or fruit)

1/2 vanilla bean
150 ml. whipping cream
50 g. icing sugar
1/2 tsp. vanilla extract
250 ml. (1 c.) cream cheese, at room temperature

Use a small paring knife to slit the vanilla bean lengthwise. Scrape out the seeds using the dull side of the blade.

In a mixing bowl, combine the vanilla seeds, whipping cream, icing sugar and vanilla extract. Beat until soft peaks form, and set aside in the fridge.

In another mixing bowl, beat the cream cheese until it's smooth and lightened, making sure to scrape down the sides of the bowl as necessary. Plop in one-third of the whipped cream and fold it in. Repeat with another third of the whipped cream, and then again with the final third of whipped cream.

Use two teaspoons to carefully spoon the cream cheese mixture into the 6 jars. Cover and put in the fridge until chilled, about 1 hour. Serve with a sauce or fruit tossed with a bit of sugar and liqueur.


passion fruit sauce
adapted from Easy Brazilian Recipes

1 c. passion fruit juice
1/2 c. water
1 c. sugar
2 passion fruit

Heat the water and sugar over medium heat in a non-reactive pot. Once the sugar has dissolved, cook 3 more minutes. Stir in the passion fruit juice and simmer at a good rate. Stir occasionally until the sauce begins to thicken, about 8 – 12 minutes. If it doesn't seem thicker after 12 minutes, remove from the heat and let cool for about 10 minutes. Stir to check on it. If it's still not thick enough for you, simmer for 5 more minutes. Again, let it cool and decide if you need to do another 5 minutes.

Once the sauce has cooled completely, scoop out the passion fruit seeds and flesh and stir them into the sauce. Put a few teaspoons on each little cheesecake in a jar and serve immediately.