CHEESE IN A GLASS JAR RECIPES

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CHEESE IN A JAR RECIPE - FOOD.COM



Cheese in a Jar Recipe - Food.com image

Using the ever popular Mason jars would show this off nicely. Adapted from "One Good Dish" by David Tanis.

Total Time 15 minutes

Prep Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 lb fresh goat cheese or 1/2 lb mild feta cheese
3 -5 sprigs fresh thyme
3 -5 sprigs fresh rosemary, tender tips
1 bay leaf
2 garlic cloves, halved
1/4 teaspoon peppercorn
1 cup olive oil, approximately

Steps:

  • Slice the cheese into 2-inch chunks. Carefully layer the cheese in a clean jar or glass bowl, adding the thyme sprigs, rosemary sprigs, bay leaf, garlic and peppercorns as you go.
  • Pour over enough olive oil to cover. Seal tightly and refrigerate for at least several days before serving. This keeps, refrigerated, for up to 1 month.

Nutrition Facts : Calories 686.9, FatContent 71, SaturatedFatContent 19.2, CholesterolContent 44.9, SodiumContent 293.9, CarbohydrateContent 2.1, FiberContent 0.1, SugarContent 1.5, ProteinContent 12.4

MASON JAR CHEESECAKES — LET'S DISH RECIPES



Mason Jar Cheesecakes — Let's Dish Recipes image

These perfectly sized cheesecakes are as pretty as they are delicious. Serve with a variety of topping for a fun dessert that perfect for Mother's Day, graduation parties, weddings or any kind of celebration!

Provided by Danelle

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10

Number Of Ingredients 9

3 tablespoons butter, melted
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla
1 teaspoon lemon juice
3/4 cup graham cracker crumbs
1 tablespoon sugar

Steps:

  • Preheat oven to 325 degrees. Lightly grease 10 small (4 oz.) Mason jars and place the jars in a 9x13 inch baking dish.
  • In a small bowl, combine the graham cracker crumbs, one tablespoon sugar and melted butter and mix well. Divide the crumbs evenly between the jars and press down gently to form a crust.
  • With an electric mixer, beat the cream cheese and 1/2 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla and lemon juice.
  • Fill each jar about 3/4 full of the cream cheese filling, leaving about 1/4 inch at the top. Place the baking pan with the jars into the oven and carefully fill the pan with hot water about halfway up the jars.
  • Bake for 30 minutes, or until the tops of the cheesecakes are just set and golden. Remove the jars from the water bath with tongs and place on wire rack to cool. Refrigerate for at least 3 hours before serving.

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