These mini-cheesecakes are served in 1/2-cup canning jars at Charcut Roast House, a popular Calgary eatery that specializes in charbroiled and rotisserie meats and charcuterie. Chef, owner and “Top Chef Canada” finalist Connie DeSousa shared this simple dessert recipe. In season, try substituting chopped fresh fruit or whole berries for the preserves.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2011
Ingredients
Method
Slit vanilla bean lengthwise; scrape out seeds. In bowl, combine seeds, whipping cream, icing sugar and vanilla; beat until soft peaks form. Set aside in refrigerator.In separate bowl, beat cream cheese until smooth, scraping down side of bowl; fold in whipped cream one-third at a time.
Divide half of the cheese mixture among four 1/2-cup canning jars; top with graham crumbs and half of the fruit preserves. Top with remaining cheese mixture and fruit preserves. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 275 mg
- Protein 7 g
- Calories 566.0
- Total fat 42 g
- Potassium 164 mg
- Cholesterol 137 mg
- Saturated fat 26 g
- Total carbohydrate 42 g
%RDI
- Iron 9.0
- Folate 8.0
- Calcium 9.0
- Vitamin A 44.0
- Vitamin C 7.0
