It’s our first anniversary today! I’ve spent the past year posting recipes and taking photos to go along with them, and you were all very patient while I learned. I didn’t realize how much I would enjoy food blogging! I needed a way to get recipes to friends and family and you’ve been so very supportive. I send you all a HUGE thank you!
I’ve also made new friends and reached out even further to family I hadn’t had much contact with previously. To you I say welcome, and thank you! It’s easy to bond over food; everyone has to eat, and why not make it fun and pretty as long as you have to do it, right? I still have a long way to go before I am a pro at cooking or blogging, but it’s been a fun challenge.
I decided to post a recipe that is somewhat of a redo. I’ve posted my signature chocolate cheesecake before, but not in small jars, my new obsession. In my quest to put desserts into little jars, cheesecake has been a favorite. The jars control the serving size and make storing the cheesecake much easier. I’ve been making them for several years, but have posted only one so far: pumpkin cheesecake. It was time for the chocolate cheesecake to meet the jars. They would be a good Valentine’s dessert, or any kind of celebration really.
Looking at the jars, I decided to cut the chocolate cheesecake recipe in half. I’d make as many jars as I had filling for, and see how many that turned out to be.
I started by melting the chocolate chips and evaporated milk. I use a good quality chip like Ghirardelli or Guittard They melt smoother than the less expensive chip that has more wax. The chips need to be melted until smooth, then cooled a bit before being added to the cheesecake batter. We don’t want the hot chocolate to melt the cream cheese or scramble the eggs.
I mixed up the graham crumbs, melted butter and sugar, then scooped it out into the jars using a cookie scoop. It filled 18 perfectly. I used my tart tamper to press the crumbs into the bottom of each jar.
Using an electric mixer, I beat the cream cheese, sugar and vanilla until smooth. I beat the eggs in one at a time until it was fluffy.
When the chocolate had cooled somewhat, I poured it slowly into the cream cheese and continued to beat it until well mixed.
I used a larger cookie scoop to put the cheesecake batter into the jelly glasses. I had a little batter left over, which was easily divided out among the 18 cups. I’d guessed pretty well! 18 cups was the right number!
I put the glasses onto a sheet pan and put them in the preheated 350°F oven and set the timer for 20 minutes. I used the pumpkin cheesecake in jars timeline. When the timer went off the cheesecakes were slightly puffed up and done. I shut the oven off and let them sit in the propped open oven for 20 minutes, again following the pumpkin cheesecake timing.
After I removed the cheesecakes and cooled them on a rack for an hour, I put the lids on and refrigerated them. The next day I served them for dessert and they were just the right amount to satisfy a cheesecake craving and still watch the calories.. They were creamy and rich and totally delicious. I had whipped cream but didn’t find it necessary to use after all.
Chocolate Cheesecake in Jars
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine
16 oz cream cheese
2/3 cups sugar
2 tsp vanilla extract
2 large eggs
2 cups milk chocolate chips (1 bag- I suggest Ghirardelli or Guittard)
½ cup evaporated milk
Melt margarine and mix with graham crumbs and 1/4 c sugar. Scoop into 18 4 ounce jelly jars and press flat with a tart tamper or shot glass.
Melt chocolate chips in evaporated milk, stirring constantly. Cool.
Beat cream cheese, sugar, and vanilla with electric mixer until smooth. Beat in eggs, one at a time. Beat in chocolate mixture.
Scoop into jelly jars with a large cookie scoop, using all of the cheesecake batter.
Bake at 350°F until center is set and puffy, about 20 minutes. Shut off oven, leave door open a crack and let jars set for 20 minutes.
Remove to rack and cool for another hour. Put lids on jars and refrigerate at least overnight.