Cheesecake in a Jar Recipe | My Baking Addiction (2024)

FAQs

What happens when you overbeat cheesecake batter? ›

When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack. THE FIX: The number one reason why you'd overbeat your batter is because you're having dificulty incorporating cold ingredients.

If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine. The trick is to use just enough gelatin so you don't end up with a jello texture for your cheesecake.

Breads and cakes baked in glass jars and sealed with canning lids upon removal from the oven are not safe. They are low acid and can support the growth of Clostridium botulinum. There is the potential for botulism poisoning.

Also a regular cake pan size may not be deep enough for the cheesecake. Nigella has used a silicone springform pan for cheesecakes, though unfortunately these are difficult to find. The silicone springform would still need to be wrapped if you are using a water bath.

You may know what you get when you overmix cake batter: a dense cake with tough texture (and maybe some unappetizing gluey streaks as well).

Don't overmix ingredients.

You want to start with room temperature cream cheese. This way you will be able to blend your ingredients very easily without overmixing. When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed.

Chill For A Longer Period

In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.

You can solve and fix a seized cheesecake mixture in a similar way to a split/curdled mixture – by adding the mixture to a pan on a really low heat, and stir constantly and have it on the heat as little as possible and stir until it is smooth.

Eggs and milk have high protein and moisture content, and they're the primary ingredients in cheesecake, so when cheesecake is left at room temperature, conditions are ripe for bacteria to multiply. According to the USDA's Food Keeper App, cheesecake should be consumed within 5 to 7 days of refrigeration.

How long does cake in a jar last? ›

How Long Does Cake in a Jar Last? At room temperature, a birthday cake in a jar will last just a day or two. Refrigerate it and it should last up to four days. Or store it in the freezer for several months right in the jar; this way, you'll have a thoughtful birthday present at the ready whenever you need one.

Silicone bakeware is considered to bake slightly more quickly than its metal counterpart. However, I have found this to be so minimal it is barely worth taking into account, if at all.

The springform pan is lined on the base and sides with baking parchment (parchment paper) so that the cheesecake can be removed easily whilst still slightly warm.

There's a fine line between perfectly cooked and overcooked, and every unnecessary minute in the oven makes a difference. Overcooked cheesecake will be dry and grainy instead of silky and smooth, which nobody wants to serve their diners.

Gently Warm The Batter

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

Overbeating cream cheese frosting can make it too runny. When all the sugar is incorporated into the frosting, don't beat it for much longer to avoid overbeating.