Strawberry Cheesecake in a jar

Easy to make and shelf stable for up to a year... if it last that long. If you have any questions leave a comment.

You can use any cheesecake recipe you like. My recipe I used is:
Preheat oven to 350
Crust:
1 package of graham crackers crushed. I use the cinnamon graham crackers. 1 melted stick of butter and 2 tbsp sugar (I use brown sugar). Mix those three things and press it into the bottom of your jars.
Put a pot of water on to boil. You will use it later.
In a large bowl mix together 2-8oz packages (room temp) cream cheese until smooth.
Next add 1 cup of sugar.
Next one at a time add 2 eggs.
In a small bowl mix together 1/8 cup all purpose flour & 1 tbsp corn starch. Add those to cheesecake batter and mix.
Next add 8 Oz of sour cream.
Next add 1 tsp vanilla extract.
Lastly add 1/4 cup of lemon juice. Mix well and ladle into jars filling jars half way. Place jars into a cake pan pour boiling water into pan until it comes half way up the jar. Carefully place cake pan with jars and water into the oven for 30 mins for half pint jars and 45 mins for pint jars. While jars are in oven warm up topping of your choice. When cheesecakes come out of the oven add topping to each jar leaving 1 inch head space. Clean rims with vinegar. Place flats and rings on the jars to finger tightness. Place back in the oven for 10 mins for half pint jars and 15 mins for pint jars. When time is up... allow to cool and the place in pantry. When wanting to eat one we place it in the fridge for 30 mins before eating it. Enjoy. 💜