Raspberry Cheesecake in a Mason Jar

Ingredients

Directions

1. Make the raspberry sauce.

   Set aside ½ cup of the frozen raspberries. Simmer the rest with the water in a medium saucepan, whisking often, for about 10 minutes, until completely broken down. Strain out the seeds if you like, then simmer gently until syrupy and let cool.

2. Make the crust.

   Finely grind the cookies in a food processor, or crush them in a bag with a rolling pin, then stir in the melted butter. Pack a ¼- to ⅓-inch layer into the bottom of each jar; for a neater finish, bake the crusts at 350°F (175°C) for 10 minutes.

3. Make the filling.

   Beat the cream cheese on medium speed for 4 minutes, until smooth and light. Beat in the salt and egg for 1 minute, then the sour cream for another minute, then ¼ cup of the cooled raspberry sauce.

4. Fill the jars.

   Arrange the reserved raspberries in a single layer over the crusts and pour the filling on top.

5. Bake at 325°F (165°C) in a water bath.

   Set the jars in a roasting pan with about 1 inch of boiling water and bake for 40 minutes. Turn off the oven and leave the cheesecakes inside for another 30 minutes.

6. Cool, chill and top.

   Cool to room temperature, then chill for at least 30 minutes; small cracks on top are fine. Finish with the remaining raspberry sauce, whipped cream and fresh raspberries.