Cheesecake and fresh summer fruit is an amazing combination. The rich creamy custard is a perfect foil for the sweet, tangy, juicy fruits. But cheesecake has a bit of a reputation...
People, myself included, tend to think of cheesecake as a formal dessert. One that requires you to be dressed up and on your best behavior. I wonder why that is?
Does it have to do with the expense involved? Did it just become habit only to make cheesecake for special occasions? Even the casual cousin version of cheesecake in muffin cups tends only to be served at summer parties, not for a weeknight dinner dessert. How about a slice of cheesecake at the beach? UNheard of!
Well, thanks to our Pinterest pages, and our friends out there who love to share recipes, I came across the idea of baking cheesecake batter in heat-proof canning jars, individual servings that could be lidded up and taken anywhere. I was sold even before I started shopping for groceries.
I'm sure this method will be an old favorite for some of you, but I'm hoping that others like me will be thrilled with the new discovery.
I'm sure, too, that the photo above is just making you hanker for a good bite of cheesecake, so let's not delay any further – let's make Cheesecake in a Jar.
There's a huge difference in temperature, not to mention texture, between cream cheese straight from the fridge and cream cheese that's been at room temperature for an hour.
If there's one thing you can do to ensure a smooth batter for your cheesecake, it's taking the time to let the cream cheese warm up.
Prepare your favorite cheesecake batter according to the recipe directions. I used our Brooklyn-style cheesecake filling for its richness and perfect texture. Don't worry about tracking it down, I've reprinted it in the recipe.
In a small bowl, mix 1 cup (142g) graham cracker crumbs with 1 tablespoon sugar. Place 2 tablespoons sweetened crumbs in each of seven 1/2-pint Mason jars. Press down lightly.
One of the beautiful things about this method is that you never have to turn on the oven. Even the crust bakes in the slow cooker. If you like a richer crust you can add melted butter to the crumb mixture, but I happen to like the crumbs a little looser and crisp.
Place the jars in a 7- to 8-quart slow cooker. Can you see the messy jar I filled up in the back? Do try to be a little neater than I was.
Fill each jar 3/4 full with your cheesecake filling. I found pouring the filling from a pitcher with a spout to be a great help.
Cheesecakes bake best in a warm water bath, called a bain marie. With the temperature control of the slow cooker, the water stays at a constant temperature and the moist air keeps the cakes from forming a crust on top.
To fill the cooker with water, loosely place a lid on each jar to prevent water from splashing in. Pour warm water in until the level reaches at least halfway up the sides of the jars.
Remove the lids from the jars, cover the slow cooker, and set the cooker to high for 1 to 2 hours.
I know this seems like a very wide range of time for cooking, but slow cookers vary, cheesecake batters vary, so it's better to have a big window.
To test the cakes for doneness, insert a knife about 1/2" in from the outer edge. The blade should come out moist, but clean. The centers of the cakes should no longer be wiggly or jiggly.
Turn off the slow cooker and allow the cheesecakes to cool down for about 20 minutes before transferring them to a rack.
Allow the cheesecakes to rest at room temperature for an hour before sealing with lids and rings. Chill the jars in the fridge for several hours (or up to overnight) before serving. Store tightly covered in the fridge for up to a week.
I've never been a big fan of freezing cheesecakes, but I'm pretty sure these would survive well in the freezer for at least a month.
Pass the berries, cherries, hot fudge sauce, and whipped cream for a topping party. Each person can create his or her own favorite combination, then dig in with a long-handled spoon. Forget iced tea, this is the true reason to break out Aunt Elaine's set of silver spoons.
Tell us about your summer picnic experiences and your cheesecake triumphs in the comments below. It truly does mean the world to me and my fellow bakers when you share your joy of baking, food and, of course, eating!
Please make, rate, and review our recipe for Cheesecake in a Jar.
May 23, 2023 at 3:43pm
Getting ready to make this tonight, and I noticed that the directions for making the filling vary significantly from the recipe for the Brooklyn-Style cheesecake. This recipe calls for beating all the cream cheese on medium high "to aerate and remove lumps", while the Brooklyn-Style recipe is all about beating only on low speed. I'll follow this recipe, but I wondered - are the jars the reason for the change?
May 25, 2023 at 2:25pm
In reply to Getting ready to make this… by Kathi (not verified)
Hi Kathi! Thanks for reaching out. With any cheesecake recipe, you will want to make sure that you mix it enough so that any lumps get worked into the final batter. Whether on slow speed for a few minutes longer or on medium speed for a shorter amount of time, the goal is the same...to achieve a rich, smooth batter. The jars certainly can play a part here...you want a batter that is going to be light and aerated enough to easily pour into the smaller baking vessels. We hope you enjoy the Cheesecake Jars...they really are delicious!
December 30, 2021 at 9:44am
Not a comment but a question: I have slow cookers, but I'd prefer to use the proofer I use for making yogurt and proofing bread. Has anyone tried this? Would filling the small tray with water be sufficient or should I try using a larger tray?
January 5, 2022 at 1:01pm
In reply to Not a comment but a question… by Chip McM (not verified)
Hi Chip,
It sounds like a good time to check with the manufacturer regarding cheesecake in the proofer. You need to ensure it reaches 165F for the eggs to be considered cooked enough for consumption.
July 26, 2021 at 10:14am
I don't know what I did wrong, but it made about 7 cups of batter. When that is added to a one cup (half pint) that already has about 1/8 cup crust in the bottom, and filled to the 3/4 cup point, there is too much batter! I wonder if the recipe means to add 3/4 cup of batter to each half pint. But even that will only use 5 1/4 cups of batter.
I used cream and maybe it should be 1/2 & 1/2 or the milk?
July 26, 2021 at 2:38pm
In reply to I don't know what I did… by Alison Wilson (not verified)
Thanks for reaching out Alison. We have found that different style jars can have a dramatic effect on how many individual serving you get. We recommend not filling any jar more than 3/4 of the way full to prevent them from rising up and out of the jar. Hopefully none of that decadent batter went to waste and you were able to find a few more jars to fill! You can store unbaked cheesecake batter in the fridge for 5 to 7 days if you don't have room in your crockpot.
July 26, 2021 at 5:47pm
In reply to Thanks for reaching out… by mperry
Thanks, Maggie. I used 1/2 pint jars like the ones in the recipe. And now that they have cooked, they fell a little (which I expected as regular cheesecakes does so as well). I will make cheesecake tarts with the leftover batter.
September 14, 2020 at 2:33pm
I just read that you should not bake cheesecake in canning jars because they are designed for that and could crack. does using a crock pot eliminate that since it probably doesn't get as hot as an oven. I have always wanted to make them in jars, but now I'm not sure it's safe? can you help me here with more information?
I'm also wondering if you can use ANY favorite cheesecake recipe? what is the typical ratio of cream cheese to sugar to eggs? (never been able to figure that one out either)
thanks
September 30, 2020 at 9:14am
In reply to I just read that you should… by M E Sergeant (not verified)
Hi there! We haven't found it to be an issue to bake the cheesecakes in a canning jar when using the crockpot. The jars warm up slowly as the slow cooker heats up, so there isn't a dramatic temperature change like there can be when using the oven. Any cheesecake recipe will work here! The recipe featured here in our Cheesecake in a Jar recipe is our Brooklyn-Style Cheesecake. The ratio of creamcheese to sugar and eggs is dependent on the style of cheesecake and the texture you're going for, we have lots of different kinds of cheesecake recipes on our site, you can browse through them here. Happy baking!
March 22, 2017 at 3:38pm
Pagination