We absolutely adore this gorgeous idea - cheesecake baked in little jars! You can use any type of fruit for the topping and a mish-mash of old jam jars will also add to the fun of making them.

Ingredients

For the base

120g butter

200g tennis biscuits

70g brown sugar

pinch of salt

For the cheesecake batter

453g cream cheese

225ml mascarpone

110ml sour cream

200g sugar

juice from 1/2 lemon

1/2 tsp salt

2 large eggs

30g flour

Method

Preheat the oven to 175 degrees celcius.

First make the crumbs:

1. Melt the butter.

2. Place the biscuits, sugar and salt in a food processor and process until

fine. Pour the melted butter over the crumbs and mix well.

3. Press the crumbs into the bottom of the jars and set aside for the batter.

Then make the cheesecake batter:

1. Put all the ingredients except the flour into the food processor. Process until

fully incorporated.

2. Sprinkle the flour over the batter and process again.

3. Pour the batter into each jar, making sure you leave enough room on top so you

can fill with the topping later. Tap the jars to let out the air bubbles.

4. Place the jars in a deep roasting pan, fill the pan with hot water until 2/3 way

up the side of the shortest jar.

5. Lower the oven to 160 degrees celcius and bake on top rack for 40 minutes.

Roast the fruit of your choice in the oven topped with a crumble (50g sugar mixed with 1 tbsp flour and juice of half lemon) until soft (not mushy) and then spoon the mixture over the cheesecake and serve!