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Hi Elise. I am planning to use your recipe and give it to relatives and friends as presents on Christmas. I am wondering how long can these be stored in a ref. And how long will they survive outside the refrigerator? Also, I need to know if I could omit the baking process, I saw other cheesecake recipes which requires no baking. But I just really like how your cheesecake looked as a finished product. I am thinking if I could still achieve that if in case I skipped the baking? And would there be any difference with the taste? It would really mean a lot to me. Thank you! :)
Hi Krisse, this recipe requires baking. There are other recipes you can find online that do not require baking, but this one does. As for storage? 2 or 3 days in the refrigerator. Do not store it outside of the refrigerator.
Made these verbatim from the recipe – first time attempting cheesecake – and they were a massive hit. I’ve never had a bigger success with a dessert. The only thing I did different was used a handheld mixer (don’t have a kitchen aid) and shortened the mixing times a tiny bit (thinking the hand held was a bit more aggressive). Many thanks for an incredible recipe Elise – when you put in that kind of effort, very rewarding when it turns out amazing!
I made the raspberry cheesecake in the Mason jars for a small dinner party I had tonight. It was absolutely delicious and got rave reviews! I loved the presentation in the Mason jars, and loved the individual portions. Such a brilliant idea to use the Mason jars!! Thanks for this fabulous recipe!!
I loved it ! thanks for the recipe. I was skeptical though about using mason jars ( like the commercial jam or salsa jars) so I made it in a bigger container. I will make a second attempt once I find the right jars. ..but here is a picture of how it turned out in the link.Thanks once again. .Link in the website cell.
Looks great Stachid!
I did make these and they turned out quite nicely – I used a mix of mason jar shapes though, (just what I happened to have on hand) – and found the short, wide-mouth ones work best to give just the right ratio of crust-filling per bite.
De-seeding the berries was a bit tedious, but OH, so worth it – raspberry sauce was a highlight!
Thanks for a fun recipe–
Love this recipe!
I’d like to cook this as one big cheesecake, and I assume it’s possible, but I was wondering if you had any advice on how to alter cooking times/ temperatures etc?
Hi Jasmine, take a look at the classic cheesecake recipe here on the site: http://www.simplyrecipes.com/recipes/perfect_cheesecake/ to get some sense of how you might change the cooking times. Note that it is using 4 times the ingredients that are in the raspberry cheesecake recipe because it’s a classic cake and serves 20.
I made this lovely dessert yesterday, it was so good! My husband who claims does not like cheesecake was impressed and loved it! Because of the shape of my jars I had to make more cookie crust, but that was not a problem. They also rose a bit much in the oven as they cooked (I was afraid I would have to do ice cream and rasberry sauce instead) but they diflated down just fine during cooling. I think i also cooked the crust a bit much. Even with those first time issues, we loved this dessert! I know i have the jars in hand, even better!
Hello! I am making these delicious mason jar raspberry cheesecakes as a Valentine’s Day gift for my family and friends. I would like to use 4 oz. jars, could you please tell me if the smaller size would affect the baking time and temperature? Any help would be much appreciated!
Hi Caroline, yes the bake time would be lower, though I’m not sure by how much. Temp should be the same. I would experiment with 25 minutes for baking time and still keep the same 30 min rest time (though check after the first 25 minutes to make sure it is mostly set, if not add more time).
Thank you very much for your prompt response! The cheesecakes were a hit!
i love the idea, they are really balanced tasty cheesecakes with a lovely presentation of mason jars. Absolutely nothing more to say but, EAT and enjoy!! Well done from me. Yummy. . Caroline T.
Oh My! This was delicious! My husband, who is not a desert person, loved it. I used chocolate Graham crackers. We shared one jar, which was plenty. I did not add the sauce, whipped cream or fresh raspberries on top – it was fabulous!
how many does this batch maketoday is February 11th I plan on making this Sunday I need to have 50 of them how many batches do I need thank you
Hello Jackie, as indicated in the recipe, one batch makes 4 8-ounce jars. They are pretty big servings though. You could conceivably use the same amounts to make 8 4-ounce jars if you reduced the cooking time. Assuming that you go with the 8 ounce jars, 50÷4=12.5, or 12 1/2 batches. If you made small 4-ounce jar servings, you would need 6 1/4 batches for 50 people.
Made these two days ago. I didn’t have the right jars so I used 6 oz. pyrex ramekins and made 6 total. Delicious! Even better the second day after spending the night in the fridge. The chocolate wafers were perfect- my 14 year old son said, “The crust totally makes these!”
So disappointed. The cake shrunk considerably in the 8 oz jar. The cake was tasteless. I did follow directions, so don’t know why. Won’t make them again
I tried these over the weekend. And they turned out well. Sorry you had difficulty. I may try with graham crackers instead of chocolate wafers as a variation but loved this dessert.
Hi Elise—These look wonderful and I plan on making them this weekend! Quick question—-if I wanted a plain cheesecake would it work to just leave out the raspberry component? Would I need to add anything else instead? Thanks so much!
Hi Yasmine, yes, you could easily just leave the raspberry out. In that case I would take half of the sour cream in the filling and sub it with heavy cream. Also, it is likely that you will get some cracking on the top, so you may still want to top it with some whipped cream.
how long will they keep?, what are the storage directions?
Frozen (without the whipped cream on top) probably a month or more, otherwise refrigerated several days.
These look amazing. I just wanted to share a tip for using the springform pans with the water bath. I’ve had success placing the pan in one of the large bags for roasting meat in lieu of wrapping in foil. They are water tight and oven-safe.
The picture looks like a 4oz jar versus the recipe which says 8oz, can you confirm? Thank you!
Hi Kim, it is indeed an 8-ounce wide-mouth. If you pour a cup of water into it there is 1/4-inch headspace from the top, as there should be.
Thank you. I missed the wide-mouth part so glad I asked. Read too quickly!
Okay – can anyone PLEASE explain why it is called ‘canning’ when you actually use JARS? As one who has never canned (or jarred) anything in her life, I’m just curious…
I may have some insight into this one …When my grandmother “canned”, in the 1930’s, she did it in actual cans. I remember stories of my grandfather having to work the mechanism/lever to press and seal the metal lid onto the can before (?) it went into the heated water bath. She did this at home. I think that the term “canning” simply refers to the process, and that the glass jars came into use later, when the process and term were already around. Anyone else remember this?
If I use curd cheese, which is usually what I use for cheesecake would I still need to use the sour cream, or just sub the curd cheese for both the cream cheese and sour cream?
I have no idea. I’ve not used curd cheese for cheesecake.
This looks wonderful! I only have the 12 oz. mason jars. Do you think I can use those? I am hoping to bake them tonight because they look so delicious!
Hi Megan, sure, any mason jar will work. The wide mouth ones will be easier to eat from.
Can you use a cuisinart to mix the cream here’s etc?
I haven’t tried using a cuisinart to mix the cream cheese filling, but if you do, please let us know how it works out for you!