Sous Vide Cheesecake
Rich and creamy cheesecakes are so easy to whip up with your sous vide!
Ingredients
- ¾ cup graham crumbs about 5-6 crackers
- 3 tablespoons butter melted
- 3 tablespoons packed brown sugar
- 8 oz block cream cheese softened
- ¼ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla
- 1 large egg
Instructions
- In a small bowl, mix together 3/4 cup of graham crumbs, 3 tablespoons melted butter and 3 tablespoons of packed brown sugar until crumbly paste forms.
- Divide the crumble into your 4 jars and using a spoon, pack it down into the base of the jar in a uniform layer. Set prepared jars aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat an 8 oz block of softened cream cheese and 1/4 cup granulated sugar until smooth.
- Add 1/4 cup sour cream, 1 egg and 1 teaspoon of vanilla extract and mix at low speed until completely combined.
- Tap the mixing bowl firmly on the counter 3 or 4 times before beginning to transfer to jars.
- Divide the batter into each of the 4 jars, then use a knife to scoot it into the corners, avoid tapping the jars to level the batter as it can dislodge the crumb crust.
- Ensure the lips of the jars are clean from batter or crumbs, then add lids and sealing rings. Seal the jars finger tight.
- Pour water as hot as your tap allows into a large pot or sous vide container. Stack the jars carefully in the water.
- Attach your sous vide circulator and set the temperature to 176f.
- Cook the cheesecake sous vide at 176f for 90 minutes.
- Once the cheesecakes are done cooking, remove the jars from the water bath and open the lids. Allow them to cool at room temperature uncovered until cool.
- Dry lids, then cover and place in the fridge for at least 4 hours to set before serving.
Notes
storage information:
Fridge: These awesome sous vide cheesecakes can be stored in the fridge for up to 5 days, simply add the topping before serving. Freezer: To freeze your cheesecake, allow them to set up in the fridge overnight, then transfer the jars to the freezer. Cheesecakes will keep well for 2 months! To use, remove from freezer and thaw on the counter for 3-4 hours before enjoying.variations and substitutions
This is a base cheesecake recipe, and as with ANY recipe on this website, I highly encourage you to experiment with it. There are various variations you can make to this recipe. Toppings:- Homemade fruit sauce: 1 cup fresh or frozen fruit, tossed in 2 tablespoons granulated sugar
- Canned pie filling
- Caramel sauce, chocolate shavings and roasted pecans
- Oreo cookie crumbs
- crushed ginger snaps
- crushed pretzels
Substitutions:
- swap plain greek yogurt for the sour cream
- use brown sugar in the cheesecake batter instead of white sugar
- switch the vanilla extract for another extract
