MEMORIES - FROM 2015: Amaretto Di Sorono Cheese Cakes with Almond Crust and Sea Salt Caramel Sauce! Yummm!

​Few weeks ago I had the opportunity to share a great time with my group of friends. I really wanted to bring something nice for them to either eat at the pool party or take home. I know that the latest craze is anything Mason Jars. The problem was that I have never used a Mason jar in the oven. This was my first time and I could not fail. 

I worried about the jars cracking in the heat. However, I thought about it, made an executive decision, use the jars regardless and was ready to face the consequences. Needless to say, it all came out perfectly and at the end of the day, my friends ate my dessert in the jar and that made me very happy. Here is my recipe and the process for making the jars look cute. You can embellish yours with anything you like.

Recipe
Purchase a dozen ½ PINT (8oz. regular mouth Mason Jars case (or any other brand)

Ingredients for the Cheese Cake
(I Follow the Philadelphia 3-Steps Cheesecake Recipe in the package, since it is simple; however, I add my own touch)

2 pkg. (8 oz. ea.) Philadelphia Neufchatel Cheese softened
½ cup organic sugar
1 tbsp. of Amaretto Di Sorono Liquor
2 eggs (lightly beaten)

Method: Using a hand mixer, mix cream cheese, sugar and the Amaretto Liquor at medium speed until blended. Add eggs and mix until blend.

Ingredients for the Crumbs Base and Method
Mix 1 ¼ c. Graham Cracker Crumbs, 1 ¼ c. granulated organic sugar, 1/3 c. melted butter and 1 tsp. almond extract.

Ingredients for the Sea Salt Caramel Sauce
1 c. white granulated sugar
¼ c. water
3 ½ tbsps. of unsalted butter (if you use salted butter then omit the sea salt in this recipe)
¼ tsp. of sea salt of your preference
¾ c. heavy cream

Method: Combine the sugar and water in a pan and bring it to a boil. Watch carefully until the mix turns into an amber color, a process that happens quickly and if you are not careful, the caramel will burn. Remove the sugar mix from the heat and whisk in the heavy cream carefully, once mixed then add the butter, whisk and set aside to cool.

Assembly:
Pour the almond crust into your 12 Mason jars, about a tbsp. plus for each jar.
Pour the cheese cake mix into each jar; eyeball it to fill up to the middle only.
Put the jars in a large baking mold with water and bake at 325 F for about 35-45 minutes until center is set. (Each oven temperature is different so watch your cheese cakes about every 15 minutes intervals.)

Once they are done, remove from water bath and set aside to cool. Do not pour the caramel or put the lid until they are totally cool.