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.

Flour or cornstarch is sometimes included in cheesecake recipes to preventing cracks. If you find that you always have problems with cracking and your cheesecake recipe does not call for any flour or cornstarch, it's ok to experiment and add some cornstarch (one to two tablespoons) to the batter when you add the sugar.

An overmixed egg foam will be slack, wet, loose, and unable to hold peaks. An overmixed egg foam will look dull or broken, like cottage cheese. With the addition of flour, an undermixed batter will have uneven streaks or visible pockets of flour.

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). But far fewer bakers know that undermixing batter can cause the same or similar results.

After the cheesecake is done, switch off the oven and let it cool down in the oven for an hour or more. Doing this helps the cheesecake to cool down slowly and helps it to set properly.

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.

Is runny cheesecake safe to eat? ›

If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done. You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want.

Too many eggs will create a cracked and sunken cheesecake with an overly firm texture. Too few eggs and the cheesecake won't set well. So, use our exact number of eggs for perfect results.

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

Cheesecake recipes that do not contain flour are luxuriously smooth and dense. Eggs are another factor in the texture of your cheesecake. Handled correctly, eggs give cheesecake its structure and silken texture. Their curled-up proteins unfurl and link together when gently heated, transforming from liquid to solid.

Overbaked cheesecake will crack and the texture will be dry and gritty. Egg proteins become quite firm and tightly coiled when cooked quickly at a high temperature, but can be silky-smooth and creamy when cooked gently at a low temperature. There are two different baking methods that each yield very different results.

If your cream cheese is too warm, the mixture will be too soft and will never set up properly. Especially if the recipe calls for adding heavy cream and whipping until stiff peaks form–this is tricky since it's very easy to overbeat the cream cheese, turning the entire mixture soupy and grainy.