Finally, I created the perfect (for me, anyway) pressure-canned cheesecake recipe. It took a few tries, but I am more than satisfied with the result. and I think you will be too. Know that this is a "rebel recipe", meaning it is not USDA tested and approved.
I do recommend you use the shorter 8-ounce jars. It's the best way to get to the graham cracker crust!
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