Creamy cheesecake and sweet strawberry compote layered in jars. Elegant, fresh, and easy for spring gatherings.
# Ingredient list:
→ Base
01 - 4 1/4 ounces graham crackers or digestive biscuits, crushed
02 - 3 1/2 tablespoons unsalted butter, melted
→ Cheesecake Layer
03 - 10 1/2 ounces cream cheese, softened
04 - 6 3/4 fluid ounces whipping cream, cold
05 - 2 3/4 ounces powdered sugar
06 - 1 teaspoon vanilla extract
07 - Zest of 1 lemon
→ Strawberry Compote
08 - 10 1/2 ounces fresh strawberries, hulled and chopped
09 - 2 tablespoons sugar
10 - 1 tablespoon lemon juice
→ Garnish
11 - 6 whole strawberries
12 - Fresh mint leaves, optional
# Cooking steps:
01 - Combine crushed graham crackers with melted butter in a mixing bowl. Stir until the mixture resembles damp sand. Divide between 6 clean glass jars and press gently to form a compact base layer. Set aside.
02 - In a large bowl, beat cream cheese with powdered sugar, vanilla extract, and lemon zest until completely smooth. In a separate bowl, whip cold whipping cream to soft peaks. Fold whipped cream into the cream cheese mixture until fully combined.
03 - Spoon cheesecake filling evenly over the prepared base in each jar. Smooth the surface with a spoon. Chill in the refrigerator for a minimum of 2 hours to allow the filling to set.
04 - In a saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until strawberries break down and sauce thickens slightly. Allow to cool completely.
05 - After chilling, spoon cooled strawberry compote over the set cheesecake layer in each jar.
06 - Finish each jar with a whole strawberry and a mint leaf if desired. Serve thoroughly chilled.
