Creamy cheesecake in a jar with wheatgrass powder
- Vegetarian
Preparation time: 90 minutes - Difficulty level: medium
Ingredients for approx. 6 jars:
- 150 g oat or wholemeal butter cookies
- 70 g butter
- 1/2 tsp salt
- 500 g heavy cream cheese
- 200 g sour cream
- 100 g raw cane sugar
- 2 sachets of vanilla sugar - 3 eggs - 15 g vanilla pudding powder - juice of 1/2 organic lemon - 2 tbsp. vanilla sugar
- 3 eggs
- 15 g vanilla pudding powder
- juice and zest of 1/2 organic lemon
- 2 tbsp wheatgrass powder
Ingredients berry sauce and flower topping:
- 200 g fresh berries to taste
- 20 g sugar
- 2 tbsp chia seeds
- fresh flowers
- 150 g oat or wholemeal butter cookies
- 70 g butter
- 1/2 tsp salt
- 500 g heavy cream cheese
- 200 g sour cream
- 100 g raw cane sugar
- 2 sachets of vanilla sugar - 3 eggs - 15 g vanilla pudding powder - juice of 1/2 organic lemon - 2 tbsp. vanilla sugar
- 3 eggs
- 15 g vanilla pudding powder
- juice and zest of 1/2 organic lemon
- 2 tbsp wheatgrass powder
Ingredients berry sauce and flower topping:
- 200 g fresh berries to taste
- 20 g sugar
- 2 tbsp chia seeds
- fresh flowers
You need 6 heat-resistant jars like this one from Weck (here 220 ml). Before baking, brush them with a little coconut oil
Preheat the oven to 160°C top/bottom heat, baking time 30 min.
Preparation:
Coarsely crush the cookies. To do this, place the cookies in a freezer bag and crush with a rolling pin.
Then melt the butter in a pan, add the cookie crumbs and salt and mix everything thoroughly.
Divide the cookie mixture evenly between 6 glasses and press firmly into the base. Now chill the glasses.
Mix the wheatgrass powder with a little hot water until smooth and whisk the cream cheese with the sour cream, sugar, vanilla sugar, eggs and custard powder until smooth. Finally, stir in the lemon juice and zest and the wheatgrass powder.
Divide the cream evenly between the glasses and bake in the preheated oven on the middle shelf for approx. 30 minutes.
Then switch off the oven, open the door a crack and leave the cakes to cool. Place in the fridge overnight.
In the meantime, prepare the berry sauce:
To do this, wash, clean and roughly chop the berries, puree with the sugar and stir in the chia seeds.
You can pour the berry sauce over the cakes before serving or simply serve with them.
Fresh flowers (of course it's best to use edible flowers, such as pansies and daisies here, but they should definitely be unsprayed ;-)) or berries are particularly suitable for decorating, or Easter eggs, depending on the occasion.
