Using a stand mixer with the paddle attachment (or hand mixer), beat the cream cheese, sugar and salt until incorporated (1 to 3 minutes at medium speed). Add the sour cream, vanilla and lemon juice and continue to mix for 1 to 3 minutes more minutes. Add the egg last and mix just until combined.
Evenly distribute filling into 4 jars, leaving at least ½" room between fill line and top of the jar. Finger tighten the lids; do not overtighten, as that can cause the glass to crack while cooking.
Using tongs, carefully lower the jars into the water bath. Cook for 1 ½ hours.
Remove jars from the water bath using tongs and transfer to the counter to sit for 15 minutes to cool slightly before transfering to an ice bath to fully chill. Or refrigerate overnight.
Make the Compote (optional)
Combine the compote ingredients in a Ziplock bag. Use water displacement method to remove the air and seal the bag. Cook in the water bath with the cheesecakes for 30 to 45 minutes. Cool before serving with the cheesecakes.
Make the Graham Cracker Crumble While the Cheesecake Cooks
Hand crumble the Graham crackers into a food processor, then pulse with the sugar until there are no large pieces left. Add the melted butter and pulse a few more times until fully incorporated. Spread out onto a parchment-lined sheet pan and bake at 325°F for about 10 to 15 minutes, or until browned. Set aside to cool.
Serve It Up
When ready to serve, remove the jar lids and spoon on the crumble and strawberry compote.
Notes
Recipe is for 4 individual cheesecake jars, but can easily be doubled.
Get the cheesecakes in the bath first, then make the fruit compote and the Graham cracker crumble topping.