Ingredients
- ½ cup melted butter
- 1-1/2 cup graham cracker crumbs
- ¼ cup hazelnut, finely chopped (or nut of your choice)
- ½ teaspoon cinnamon
- 5 egg yolks
- ½ cup sugar
- 1 cup whole milk
- 1 teaspoon vanilla
- zest from 1 lemon
- ¼ teaspoon salt
- 1 small envelope gelatin
- ½ cup cold water
- 2 8-ounce packages cream cheese, room temperature
- ½ cup sugar
- 1 pint whipping cream, whipped
- Fresh berries (I used raspberries, boysenberries, and strawberries)
- Berry jam or jelly
CRUST:
FILLING:
GLAZE:
Instructions
- Process graham crackers, nuts and cinnamon in a food processor until crumbly. Add melted butter and process an additional 15-20 seconds. Place 2 heaping tablespoons of crumbs (or enough to make a 1/2-inch crust on the bottom of the jar (approx. 10-1/2 pint jars). Gently tamp down. Bake in a 325-degree oven for 10 minutes.
- Lightly beat egg yolks in a medium bowl. Add sugar, milk, vanilla, salt and lemon rind. Cook in a double boiler over simmering water until mixture has thickened and coats the back of a spoon. It will be the consistency of a thin custard. Do not let boiling water touch the bottom of the double boiler.
- Dissolve gelatin in ½ cup cold water. Add to the hot custard mixture and blend well. Let cool to room temperature DO NOT REFRIGERATE or mixture will be too thick to smoothly fold in cream cheese and whipped cream.
- Whip the cream cheese and sugar until thoroughly combined. Fold into cool custard.
- Whip cream until peaks form and fold into custard-cream cheese mixture.
- Divide filling equally among the jars.. Chill several hours or overnight.
- Warm raspberry jam or jelly until it is melted. Top cheesecakes with berries and drizzle the warm jelly over the fruit. Refrigerate until thoroughly chilled.
CRUST:
FILLING:
GLAZE:
10 Servings
