When John Kilner invented the Kilner jar, his intentions were to create a jar that successfully preserved and pickled fruit and vegetables. Over 100 years on and it doesn’t cease to amaze us how many uses everyone at home has found for them, from storing baking ingredients to Kilner jar lights!
One of our favourite uses for a Kilner jar is dessert in a Kilner jar… Yum! This lemon and white chocolate cheesecake recipe is from the lovely folks over at Silver Mushroom and you can see their original post on their blog here.
We tried this recipe and had to share it, it tastes divine and it’s a no-bake cheesecake too!
For the base
- 15 Digestive Biscuits
- 75g Butter
- 2 teaspoons light brown sugar
For the filling
- 500g mascarpone cheese
- 100ml double cream
- 2 tablespoons sugar
- 2 lemons juiced and zested
- 50g grated white chocolate
- Extra grated white chocolate to decorate.
1. Put the digestives in a clear sandwich bag and bash down with a rolling pin until the biscuits are a fine crumble. Add 2 teaspoons of the brown sugar and mix together.
2. Melt the butter and mix into the biscuit mix until it is moist and slightly sticky. It does not have to stick together in a lump at this point.
3. Spoon the cheesecake base mixture evenly between the Kilner jars and press down well. Put the jars in the fridge to chill.
4. Combine the mascarpone with the cream and sugar and whip well for a couple of minutes. Add the lemon zest and lemon juice and whip well again for about 1 minute. Add the grated chocolate and whip again for a further minute. (At this point, it may be an idea to taste the cheesecake filling to see if you want to add any more sugar or lemon.)
5. Spoon the cheesecake filling mixture on top of the chilled biscuit bases up to the rim of the Kilner jars. Top the finished cheesecakes with grated white chocolate and close the clip top lid. Put in the fridge and chill for a couple of hours and you’re done.
admin 18th February 2014
Posted In: Uncategorised