2cupsgraham cracker crumbs16 whole graham crackers, ground
2tablespoonssugar
8tablespoonsbuttermelted
4 8-ouncepackages of Philadelphia cream cheeseroom temperature
¾cupsugar
4eggsroom temperature
1cupsour cream
1teaspoonvanilla extractI used ¼ teaspoon vanilla paste
zest of 1 lemon
Topping:
2pintsof fresh strawberriesquartered
¼cupwhite sugar
½cupheavy creamwhipped
Instructions
Preheat your oven to 325 degrees F.
Spray 12 (8-ounce) small mason jars with non-stick cooking spray, making sure to spray the bottoms so the crust doesn't stick. Blend the graham cracker crumbs, 2 tablespoons of sugar and melted butter in a bowl. Place about 2 tablespoon of the crumbs into each mason jar and press down to make the crust.
In a large mixer bowl, mix the room temperature cream cheese with the ¾ cup of sugar until smooth. Add the eggs, one at a time, and mix well. Add the sour cream, vanilla and lemon zest and mix until well incorporated. Fill each mason jar with about ½ cup of the filling, leaving room at the top for your topping.
Place the jars in a large roasting pan. Fill the pan with hot water halfway up the mason jars. Place in the oven and bake for 30 minutes. Remove jars with tongs and place on a wire rack to cool.
For the topping:
Sprinkle the sugar on top of the strawberries and let sit for 30 minutes until a syrup forms. Arrange strawberries on top of each cheesecake. Refrigerate cheesecakes until ready to serve and dollop with whipped cream on top.
Notes
I highly recommend using full-fat cream cheese for the best texture. However, you may use reduced fat for half of it if desired.