Excipients
12 french macaroons
2 tablespoons melted butter
12 ounces room temperature cream cheese
1/2 cup sugar
1 egg
zest of a lemon
1 tablespoon sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
whipped cream
raspberry
almond slices
illustrate
Put the french macaroons in a food processor and blend. until they are like breadcrumbs. Add melted butter. and stir again.
Add the almond cookie mixture to the mason jar with an ice cream scoop. Using the back of a spoon, press down the crumbs. Place the jars in a 9×13 baking pan. Bake in an oven preheated to 350 degrees for 8 minutes.
Add cream cheese and sugar to the bowl of a food processor. Run until smooth. Scrape down the sides and bottom and run again. Add eggs, lemon, sour cream, vanilla, almond extract and salt.
Pour the cheesecake batter over the baked crust. Boil a pot of water. Take one of the jars out and pour boiling water halfway along the sides of the jar. Put the jar back in the pan to help keep the water out of the cheesecake.
Bake the cheesecake for 25 to 30 minutes. The edges should be set, but still a little wobble.
Once completely cooled, chill in the refrigerator overnight. Garnish with whipped cream, a raspberry and sliced almonds.
