Preserving Sweet Bliss: Canning Homemade Cheesecake for Long-Lasting Indulgence
There's something truly rewarding about making a cheesecake from scratch, but have you ever considered canning one?
Canning cheesecake allows you to enjoy this luscious dessert long after it's been made, and it's a great way to preserve the flavors and textures that make cheesecake so irresistible. In this article, we'll take you through the steps of canning a mouthwatering cheesecake for the first time. From creating the perfect crust to preparing a creamy cheesecake batter, this culinary adventure will leave you with delectable jars of preserved cheesecake that you can enjoy at your leisure.
Canned Cheesecake Recipe:
Ingredients:
For the Crust:
- - 2 cups crushed graham crackers
- - 1/4 cup granulated sugar
- - 1/2 teaspoon ground cinnamon
- - 1/2 cup melted butter
For the Cheesecake Batter:
- - 3 (8-ounce) packages cream cheese, softened
- - 1 cup granulated sugar
- - 3 large eggs
- - 1 teaspoon vanilla extract
- - 1/2 cup sour cream
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Equipment:
- - Mason jars with lids and bands
- - Electric mixer or stand mixer
- - Large mixing bowl
- - Springform pan (for baking the cheesecake)
- - Water bath for baking
- - Pressure canner
Instructions:
1. Preheat your oven to 325°F (163°C).
2. In a bowl, combine the crushed graham crackers, granulated sugar, cinnamon, and melted butter. Mix until the crumbs are evenly coated.
3. Press the crumb mixture into the bottom of each sterilized mason jar, creating an even layer for the crust. Set aside.
4. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
6. Stir in the vanilla extract and sour cream, mixing until the batter is well combined and free of lumps.
7. Carefully pour the cheesecake batter into each jar, filling them about three-quarters full. Leave some headspace to allow for expansion during the canning process.
8. Tap the jars gently on the counter to remove any air bubbles trapped in the batter.
9. Wipe the rims of the jars with a clean, damp cloth to remove any batter residue.
10. Place the lids on the jars and screw on the bands until they are fingertip tight.
11. Prepare your pressure canner according to the manufacturer's instructions.
12. Place the filled jars into the pressure canner, ensuring they are spaced apart and not touching.
13. Follow the specific instructions for your pressure canner to process the cheesecakes. Typically, they will need to be processed at 10 pounds of pressure for approximately 25 minutes.
14. Once the processing time is complete, turn off the heat and allow the pressure canner to depressurize naturally.
15. Carefully remove the jars from the canner and place them on a clean towel to cool.
16. Let the jars cool completely before storing them in a cool, dark place. The canned cheesecakes can be enjoyed for up to 1 year.
17. When ready to serve, simply open a jar, slide a knife around the edge to loosen the cheesecake, and carefully remove it from the jar. Serve chilled with your favorite toppings, such as fresh berries or a drizzle of chocolate sauce.
Canning a cheesecake opens up a whole new world of dessert preservation, allowing you to savor the creamy indulgence whenever the craving strikes.
With the satisfaction of creating your own crust and preparing a heavenly cheesecake batter, canning cheesecake becomes a delightful culinary adventure that results in jars of preserved decadence. So, gather your ingredients, follow the step-by-step instructions in this article, and embark on the journey of canning a delicious cheesecake for the first time. Enjoy the fruits of your labor as you relish each spoonful of creamy delight, knowing that you've mastered the art of preserving one of the most beloved desserts.
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Comments
Why did we preheat the oven?
ReplyDeleteFor the crust pre bake
Deletecan this be done in a hot water bath, or just a pressure cooker?
ReplyDelete