So I've never canned anything via oven and I'm trying this recipe with all the excitement possible ☺️ wanted to see if these take about as long as regular water canning for the lids to pop? Thank you
Hi I'm trying your recipe but I've discovered that it could help if you told us exactly how much cream cheese and eggs etc you use to make how many jars please
Hello, new friend. Came over from Homestead Homies. This looks delicious, and I'll need to see if I can make this type2-friendly somehow, so I can enjoy it! Come on over to the Farm any time; we'd love to have ya! Subbed :)
omg I have to make these, what is your recipe for the strawberry topping? I hate baking so not familiar with the process. Thanks for this recipe! You are an ENABLER and my cardiologist does NOT have to know. lol
I mix a little constrain and water slurry. Which is about a tablespoon of cornstarch and just enough water (few drops) to get it to a slurry. Then I add to a pan 2 cups strawberries, one cup of water, 1/2 cup sugar, and the slurry. Cook on stovetop for about five mins. Until you see sauce thickening. Super easy! Enjoy. 💜
Are these pint jars? I was going to use 1/2 pint so I don't eat so much at once. And, yes, I know I could go for seconds, lol I rewatched the video and typed up the recipe. Definitely going to do this tomorrow.
Personally my family eats them before they are able to be left on the shelf. The longest we’ve had one in the shelf is a month. But again... that’s bc my family eats them so quickly.
I’m not 100% sure of that answer, but I will find out. I would think it is to add acid to the ingredients which helps them stay shelf stable when canned. Again not 100% on that answer but I’ll find out and leave the answer in a second reply to you.
If you bake a cheesecake without lemon juice or some type of lemon juice substitute, then it’s likely going to be very runny. The acid of the lemon juice will react to the fatty proteins and give you that nice thick texture that you’re looking for. It adds flavor and does help with shelf stability. But there are many things you can use as a substitute like vinegar or white wine.
Cook in the jars for 30 mins. Take out. Add warm topping. Place lids and rings on. Place back in the oven for 10 more mins. These are half pint jars. I would bake 45 mins and after topping 15 mins back in oven for pints.
Sorry. I do not have the written recipe for this. I do have my basic cheesecake recipe written. You can use the cheesecake recipe and just add the jar/oven method of canning it how it’s done in the video. Works just the same.
For crust: Cinnamon Graham crackers Sugar 2 tblsp Butter (one stick melted) 16 oz sour cream 4 eggs 4 cream cheese (softened) 1/4 cup all purpose flour 2 tsp vanilla extract 2 tblspn corn starch 2 cups sugar 1/4 cup lemon juice (optional) Heat oven to 350. Mix crushed Graham crackers, melted butter and 2 tblsp of sugar together and press it into a greased spring form pan. Allow to cool in the freezer while you prepare the cake mixture. Mix softened cream cheese and sugar until creamy and fluffy. Add one egg at a time careful not to over beat the eggs when mixing. Then add the Flour and cornstarch to the mix. Next add sour cream and vanilla extract. And lemon juice if you so choose. Wrap your spring form pan in foil so no mixture pours out into your oven. Pour the mixture onto the crust. Place a pan of water on your lowest over rack. And then place your cheesecake on the upper rack. Set a timer for 1 hour and allow your cheesecake to bake at 350 for one hour. When the timer goes off turn the oven’s heat off. And crack the oven door open a little bit leave the cheesecake in the oven for one more hour. Set your timer. When the timer goes off cheesecake can be placed in the fridge to chill until ready to eat. Use any topping you’d like. Or none at all. It’s good either way. 💜
You can use any cheesecake recipe you like. My recipe I used is: Preheat oven to 350 Crust: 1 package of graham crackers crushed. I use the cinnamon graham crackers. 1 melted stick of butter and 2 tbsp sugar (I use brown sugar). Mix those three things and press it into the bottom of your jars. Put a pot of water on to boil. You will use it later. In a large bowl mix together 2-8oz packages (room temp) cream cheese until smooth. Next add 1 cup of sugar. Next one at a time add 2 eggs. In a small bowl mix together 1/8 cup all purpose flour & 1 tbsp corn starch. Add those to cheesecake batter and mix. Next add 8 Oz of sour cream. Next add 1 tsp vanilla extract. Lastly add 1/4 cup of lemon juice. Mix well and ladle into jars filling jars half way. Place jars into a cake pan pour boiling water into pan until it comes half way up the jar. Carefully place cake pan with jars and water into the oven for 30 mins for half pint jars and 45 mins for pint jars. While jars are in oven warm up topping of your choice. When cheesecakes come out of the oven add topping to each jar leaving 1 inch head space. Clean rims with vinegar. Place flats and rings on the jars to finger tightness. Place back in the oven for 10 mins for half pint jars and 15 mins for pint jars. When time is up... allow to cool and the place in pantry. When wanting to eat one we place it in the fridge for 30 mins before eating it. Enjoy. 💜
If you’re just putting these jars in the oven you cannot can these items if they’re not the right temperature, in the middle “ and it can really destroy the glass jars it is not something you can do with canning !! Because you can only do it through water and I’ve looked it up on many sites not RUclips they do not suggest using oven canning it can be very dangerous!!!!!!
I have successfully done this recipe a ton of times. It’s worked for me. People also say that certain things HAVE TO BE pressure canned and so many other “canning rules”. I do not always follow those suggestions. 🤷🏼♀️💜😊
No it isn’t dangerous and many, many people do it daily with even dry goods. The canning police want you to believe that anything other than rigid rules (outside of sterilization) are going to kill you. Amish communities and thousands of other people waterbath everything and never have issues. This is one more method that gets lots of criticism from people who never get outside of a box. But to each their own.
Subbed. Great recipe! Thank you!! Merry Christmas
Yep..on the list of "up next"s..🤤🇺🇸
Saw on Facebook group rebel canners and had to try it. Thank you for making so easy to follow. In the oven now. Can't wait to try it
Thanks for watching and for the feedback. You’ll love it!! 💜😊
I saw it on FB as well and some people had mold issues…did you have any problems?
more likely be Canning rebels!
Same here. I can’t wait to try it now.
Lmk what you think about it or even if you tweak the recipe to your liking. I love feedback. 💜
I made these for a weekend family gathering and it was a hit! TY
Yay!!! So glad. They’re a hit every time for us. 💜🙌🏻
can't wait to make these!!
Yum! I can't wait to try this one.
It’s so good. I’m sure you’ll love it. 💜
In my oven as I type ty for sharing.
You’re so very welcome. Enjoy 🥰
I love cheesecake! Also, heading to the store in the morning. 😊
Awesome!!! Come back and let me know how you liked the recipe. 💜👍🏻
I'm definitely going to make this.. Beautiful job they look Amazing!😋
Thanks. They are awesome and won’t last long around here 😂💜
I just saw this on the FB page for Doug and Stacy. Thank you sharing, and I love your hubby’s satisfied grin and your little giggle at the end💕
I would have to hide this to make it last a day that looks so good!
Yes!!! It doesn’t last long at all. It’s a great recipe. It’s a good gift for teachers, coworkers, family and friends. Let me know if you try it. 💜
@@TheWildSeed Will do! I have some major cheesecake eaters in this house. Rather have things like that then even bday cakes.
That looks very yummy.
We are going through them quick 😂💜 Thanks for the comment! 👍🏻💜
Can’t wait to make this 🌟🌟🌟 thanks so much for sharing
You’re so very welcome. 💜🥰
YOU are an evil genius and I love you!
Enjoy the recipe!!! We wipe ‘em out quickly. 🥰
Ok I'm trying this one!
Super easy and so tasty. Lmk how you like them. 💜
Thank you from a Rebel Canner.
💜 Awesome! And you’re very welcome. Good luck keeping them stocked 😂🤦🏼♀️🤤
That’s epic I HAVE to try this!
It’s definitely one we do often around here!!! And great for gifts too!!! 🎁 💜
@@TheWildSeed that’s what I was thinking a fantastic grab and go! We are looking at power cuts soon and cheese cake will make it all feel better
I wonder if instead of putting back in the oven after lids are on if you could HWB instead
I’ve never tried it but it may work. As long as no water seeps into the jar.
Hi, thank you for this video, well done! Question… how tight do you apply the rings - finger tight like we do for pressure canning?
Thanks for the comment. Yes! Finger tight! I hope you give them a try. They’re fabulous! 😊💜👍🏻
Are you using 8oz jars? I can't wait to make these. Thank you for sharing.
They are 8oz jars. Lmk how you like it. 💜
So I've never canned anything via oven and I'm trying this recipe with all the excitement possible ☺️ wanted to see if these take about as long as regular water canning for the lids to pop? Thank you
Yes. Some as soon as you pull them out. Some as quick as minutes and some may take longer.
I keep my lids in hot water and put them on the hot jars after filling the topping. Move quickly and back into the oven. Perfection every time.
could you use Philadelphia Cream cheese cheesecake filing in this way?
I haven’t tried that.
What size conditioner of strawberries do you use to make 12 half pint jars
1lb of strawberries.
Hi I'm trying your recipe but I've discovered that it could help if you told us exactly how much cream cheese and eggs etc you use to make how many jars please
I did 12 -8oz jars. I used 2-8oz cream cheese and two large eggs. 💜
Hello, new friend. Came over from Homestead Homies. This looks delicious, and I'll need to see if I can make this type2-friendly somehow, so I can enjoy it! Come on over to the Farm any time; we'd love to have ya! Subbed :)
Subbed back. Thanks for the comment and sub. Lmk if you make it type-2 friendly and how it turns out.
I used monkfruit sugar for half of the sugar in the filling. No change in taste.
omg I have to make these, what is your recipe for the strawberry topping? I hate baking so not familiar with the process. Thanks for this recipe! You are an ENABLER and my cardiologist does NOT have to know. lol
I mix a little constrain and water slurry. Which is about a tablespoon of cornstarch and just enough water (few drops) to get it to a slurry. Then I add to a pan 2 cups strawberries, one cup of water, 1/2 cup sugar, and the slurry. Cook on stovetop for about five mins. Until you see sauce thickening. Super easy! Enjoy. 💜
@@TheWildSeed OMG thank you so much! Making these for sure now. don't forget no Dr needs to know! lol
@@TheWildSeed Can you substitute 1/2 cup sugar for honey?
Are these pint jars? I was going to use 1/2 pint so I don't eat so much at once. And, yes, I know I could go for seconds, lol I rewatched the video and typed up the recipe. Definitely going to do this tomorrow.
These are 8oz jelly size jars.
@@TheWildSeed thank you. I'm going to try the 4oz jars tomorrow.
Will someone tell me what size of jars are those?
Hasta? Not sure but I think you may mean “Jars”. These are 8oz jars.
@@TheWildSeed thank you. Stupid auto correct, I have English and Spanish keyboards. Lol
How long have you actually had these in your shelf . I know it says 1 year but how long have you personally had them last ?
Personally my family eats them before they are able to be left on the shelf. The longest we’ve had one in the shelf is a month. But again... that’s bc my family eats them so quickly.
How much sugar to the berries
I use 1lb of strawberries to 1/4 cup of sugar and cook it down to desired consistency. I also add 2tbs lemon juice.
Your recipe calls for 2 eggs but your video shows 4 eggs. How many do you add to the mix?
Cannot wait to try this! 😍
I add one egg per 8oz cream cheese.
On my way to the store right now! ❤️
What is the purpose of adding lemon juice.
I’m not 100% sure of that answer, but I will find out. I would think it is to add acid to the ingredients which helps them stay shelf stable when canned. Again not 100% on that answer but I’ll find out and leave the answer in a second reply to you.
If you bake a cheesecake without lemon juice or some type of lemon juice substitute, then it’s likely going to be very runny. The acid of the lemon juice will react to the fatty proteins and give you that nice thick texture that you’re looking for. It adds flavor and does help with shelf stability. But there are many things you can use as a substitute like vinegar or white wine.
Thank you
@@TheWildSeedYou're saying add vinegar instead of lemon juice??? No way
I could not see how long or temp for processing at end..help
Cook in the jars for 30 mins. Take out. Add warm topping. Place lids and rings on. Place back in the oven for 10 more mins. These are half pint jars. I would bake 45 mins and after topping 15 mins back in oven for pints.
@@TheWildSeed thank you so much
Thank you
How many pints does this recipe make?
I made 12 half pints. So I would say 6 pints.
Thank you@@TheWildSeed
I need to print a recipe
You can use any cheesecake recipe just put it in jars instead of a spring form pan and use the same oven temp and time as this video.
I figured it out lol
Wish I had the written recipe for this. It's hard following the video. Could you send me the recipe please
Sorry. I do not have the written recipe for this.
I do have my basic cheesecake recipe written. You can use the cheesecake recipe and just add the jar/oven method of canning it how it’s done in the video. Works just the same.
For crust:
Cinnamon Graham crackers
Sugar 2 tblsp
Butter (one stick melted)
16 oz sour cream
4 eggs
4 cream cheese (softened)
1/4 cup all purpose flour
2 tsp vanilla extract
2 tblspn corn starch
2 cups sugar
1/4 cup lemon juice (optional)
Heat oven to 350.
Mix crushed Graham crackers, melted butter and 2 tblsp of sugar together and press it into a greased spring form pan. Allow to cool in the freezer while you prepare the cake mixture.
Mix softened cream cheese and sugar until creamy and fluffy. Add one egg at a time careful not to over beat the eggs when mixing. Then add the
Flour and cornstarch to the mix. Next add sour cream and vanilla extract. And lemon juice if you so choose.
Wrap your spring form pan in foil so no mixture pours out into your oven.
Pour the mixture onto the crust.
Place a pan of water on your lowest over rack. And then place your cheesecake on the upper rack.
Set a timer for 1 hour and allow your cheesecake to bake at 350 for one hour. When the timer goes off turn the oven’s heat off. And crack the oven door open a little bit leave the cheesecake in the oven for one more hour. Set your timer. When the timer goes off cheesecake can be placed in the fridge to chill until ready to eat. Use any topping you’d like. Or none at all. It’s good either way. 💜
Are these shelf stable?
Yes. For a year.
@@TheWildSeed thank you!
So when i made them - i am four jars short of filling from the recipe.
I’m not sure why. I don’t put very much in each jar Bc they rise so much. May just be the difference in the amount in each jar.
@@TheWildSeed so i added another half a recipe..and they are looking great
Can you please type up the recipe for the whole process please
You can use any cheesecake recipe you like. My recipe I used is:
Preheat oven to 350
Crust:
1 package of graham crackers crushed. I use the cinnamon graham crackers. 1 melted stick of butter and 2 tbsp sugar (I use brown sugar). Mix those three things and press it into the bottom of your jars.
Put a pot of water on to boil. You will use it later.
In a large bowl mix together 2-8oz packages (room temp) cream cheese until smooth.
Next add 1 cup of sugar.
Next one at a time add 2 eggs.
In a small bowl mix together 1/8 cup all purpose flour & 1 tbsp corn starch. Add those to cheesecake batter and mix.
Next add 8 Oz of sour cream.
Next add 1 tsp vanilla extract.
Lastly add 1/4 cup of lemon juice. Mix well and ladle into jars filling jars half way. Place jars into a cake pan pour boiling water into pan until it comes half way up the jar. Carefully place cake pan with jars and water into the oven for 30 mins for half pint jars and 45 mins for pint jars. While jars are in oven warm up topping of your choice. When cheesecakes come out of the oven add topping to each jar leaving 1 inch head space. Clean rims with vinegar. Place flats and rings on the jars to finger tightness. Place back in the oven for 10 mins for half pint jars and 15 mins for pint jars. When time is up... allow to cool and the place in pantry. When wanting to eat one we place it in the fridge for 30 mins before eating it. Enjoy. 💜
@@TheWildSeed is it a sleeve of graham crackers or a box of graham crackers?
Yes one sleeve
I think it’s unsafe to store them on your shelf for a year. I’ll be freezing mine
What’s good for my household may not be what’s good for everyone else’s household. We should all do what’s best for our own.
If you’re just putting these jars in the oven you cannot can these items if they’re not the right temperature, in the middle “ and it can really destroy the glass jars it is not something you can do with canning !! Because you can only do it through water and I’ve looked it up on many sites not RUclips they do not suggest using oven canning it can be very dangerous!!!!!!
I have successfully done this recipe a ton of times. It’s worked for me. People also say that certain things HAVE TO BE pressure canned and so many other “canning rules”. I do not always follow those suggestions. 🤷🏼♀️💜😊
No it isn’t dangerous and many, many people do it daily with even dry goods. The canning police want you to believe that anything other than rigid rules (outside of sterilization) are going to kill you. Amish communities and thousands of other people waterbath everything and never have issues.
This is one more method that gets lots of criticism from people who never get outside of a box. But to each their own.