Canning Cheesecake

When I saw this video on facebook, I knew I had to try it.  I love cheesecake and loved the idea of having it shelf stable where I could eat it when I want to in small portions.  My first go at this all my jars sealed perfectly and since it was oven canning no siphoning.  It is a slightly long process to make, but so worth it having 8 of these to eat over time.  Please note, this is considered “rebel” canning and is not approved by the USDA.  That doesn’t bother me, but if that bothers you, this recipe is not for you.

We have eaten several of these already.  We love them.  I like to throw them in the refrigerator a day or two ahead of time so that its nice and chilled before I eat it.  I leave it sealed until I start eating it.  My strawberries look really dark in this round but they tasted just fine.  The cheesecake portion looked normal and tastes great.  I used a different brand of Graham Crackers that I had never tried before, Annies.  They are ok, they just taste a little different.  I will be canning more of these once I get low in stock.

This is another recipe from MyBasicHomestead.com, but you can watch her video on how to make it on her Facebook page – My Basic Homestead.