Peach and ricotta cheesecake in a jar

Our friends Jo and Ash gave us a large bag of peaches from their tree, and even though we ate as much as we could we still had a lot leftover. When we have extra fruit, we tend to cook it – peaches are amazing with some vanilla, slow roasted, or stewed. They are so delicate, soft and sweet and make a great addition to any healthy recipe.  We made these to-die-for mason jar single serving cheesecakes and we couldn’t wait to share the recipe with you!

peach and ricotta cheesecake in a jar by the Fit Ink

Here is what you need for 4-6 servings:

4-6 small mason jars

2 cups ricotta cheese

1/2 cup mascarpone cheese

3 eggs

1 inch vanilla bean

4 tbsp honey

4-6 tbsp slivered almonds

2 large peaches

2 slices ginger

1 tbsp butter/coconut oil

Heat the oven to 375F. In the meantime, in a large bowl, mix the cheeses, eggs, honey and vanilla. I prefer using the mixer, but if you have extra calories to expend, feel free to mix it by hand until smooth. Prepare your mason jars by evenly covering the bottoms with slivered almonds. Divide the mixture evenly on top. Use a pan large enough to fit all of the jars, and cover the bottom of it with an inch of water. Place them in the oven for 35 minutes. While the cheesecakes are cooking, cut the peaches into wedges. Peel and chop the ginger. In a pan over medium heat, melt the butter or coconut oil and cook the ginger until it’s translucent. Add the peaches and cook on both sides until soft. Set aside.

Ah life is nice at the Fit Ink headquarters

Take the cheesecakes out of the oven, arrange the peaches on top and return to the oven until they turn golden, usually 10-15 min. Place the cheesecakes on top of your counter to cool off for 20-30 minutes, then put them in the fridge for at least for an hour before serving. You can go decadent and serve with some ice cream or whip cream, or just have the cheesecakes as is  – in our house they disappeared within hours.