Shelf Stable Cheesecake in a Jar
Directions
- 1Get the fruit filling going; bring it to a boil and then simmer it for 20 minutes.
- 2Mix the ingredients for the crust (flour and corn starch).
- 3Cream together softened, slightly room temperature cream cheese and room temperature eggs, adding each ingredient individually and incorporating it very well before adding the next.
- 4Put a couple spoonfuls of the crust filling into each half-pint jar (wide or narrow).
- 5Flatten the crust down so it's an even layer.
- 6Fill the jars about two-thirds full with the cheesecake mixture.
- 7Wipe down any cheesecake on the sides of the jars.
- 8Add all the jars to a casserole dish.
- 9Carefully fill the casserole dish with boiling hot water about halfway up the jars.
- 10Bake in a 350-degree oven for 30 minutes.
- 11Remove from the oven and add the fruit filling on top.
- 12Wipe the rims of the jars very well with water.
- 13Add the flats and rings to the jars, tightening the rings as much as possible.
- 14Return the jars to the oven for another 10 minutes.
Ingredients
- fruit filling
- flour
- corn starch
- softened, slightly room temperature cream cheese
- room temperature eggs
- water
Equipment
jarscasserole dishoven
Tips
- Add each ingredient individually and incorporate it very well before adding the next.
- Wipe the jar rims really well with water before adding flats and rings.
- Rings should be put on as tight as possible.
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