Instructions

• Preheat the oven to 350°F and place a rack in the middle position. Set a large pot or kettle of water on the stove to come to a boil for the water bath (you will pour this into a larger pan later).
• Ensure the cream cheese and eggs are at room temperature.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the granulated sugar and lemon zest. Mix until the sugar is evenly moistened and fragrant.
• Add the cream cheese and beat until the mixture is smooth and no large lumps remain, stopping to scrape down the bowl as needed.
• Add the eggs one at a time, fully incorporating each egg before adding the next. Scrape down the bowl between eggs to keep the batter even.
• Add the heavy cream and vanilla extract and mix just until the batter is smooth and homogenous. Scrape the bowl and paddle once more to ensure everything is combined.
• Place clean canning jars (lids and bands removed) on a baking sheet or tray and pour the cheesecake batter into the jars until each is about 3/4 full.
• Set the filled jars in a larger baking pan or roasting pan. Carefully pour the boiling or very-hot water from the pot into the larger pan until the water reaches about halfway up the sides of the jars (pour slowly to avoid splashing into the jars).
• Bake for 25 to 30 minutes, until the edges of each cheesecake appear set but the centers still have a slight jiggle.
• Carefully remove the larger pan from the oven. Using oven mitts or a towel, lift the jars out of the water bath and place them on a cooling rack. Allow the jars to cool completely to room temperature.
• Once cooled, refrigerate the jars upright (with lids on) for at least 5 hours to fully set.
• Before serving, top each cheesecake with the fresh berries and serve.