Cheesecake Sous Vide Style is a really different way to create individual serving size cheesecake in a jar that tastes even better than baked cheesecake. A cooking method very simple and fool-proof. It’s called sous-vide.
What is sous-vide cooking?
Sous-vide is a method of cooking in which food is placed in a plastic pouch (can be vacuum sealed but not required) or a glass jar and cooked in a water bath for longer than normal cooking times at an accurately regulated temperature. The temperature is much lower than normally used for cooking. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.
Cheesecake – Sous-Vide Recipe
Step 1: Preparation
Fill a large stockpot or another vessel with water
Set your sous-vide temperature to 176 degrees F for 90 minutes.
Items and ingredients
Large stockpot or another vessel that you can fill with water.
16-20, 4 oz. canning jars with lids and rings. Also called jelly jars.
Step 2: Make the Graham Cracker Crust
2 packs of graham crackers (about 16 full crackers, not sections)
4 Tablespoons Sugar
3 Tablespoons Melted Butter
Crush, blend or grind graham crackers until fine crumbs.
They should look like dry sand.
You may have to blend one pack at a time.
Mix together graham cracker crumbs, sugar, and butter.
Divide crumb mixture evenly between jars by adding approximately 1 heaping tablespoon of crumb mix to the bottom of each jar.
Firmly press down crumbs into the bottom of the jars
(I like a thick graham cracker crust.)
At this point, the jars of crumbs can be baked to add a crunch.
300 degrees for about 7 minutes.
***It’s more than ok if there is extra graham cracker after all jars are filled. Save these for after cooking and chilled, then when you open the jar just sprinkle on top as another topping. Another option is to make more to use for topping your cheesecake when serving.
The Cheesecake Batter
4 8 oz packages of your favorite cream cheese
1 1/2 cups sugar
1 tablespoon extract OR vanilla bean paste
3/4 cup sour cream
Place room-temperature cream cheese to mixing bowl
(room temperature helps prevent lumpiness)
Beat cream cheese until smooth
Scrape down sides of mixing bowl
Add sour cream and vanilla to the cream cheese
Beat until smooth scraping down the sides of mixing bowl occasionally
Add sugar into the mix and beat until smooth scraping down the sides of the mixing bowl occasionally
With the mixer on low speed adding 1 egg at a time to the cream cheese/sugar mixture.
Mix until smooth and creamy.
Spoon, ladle or pour cream cheese mixture over graham cracker mixture in jar until approximately 1/2 inch from the top of the jar.
Fill all jars evenly leaving room at the top to add toppings.
Cheesecake Toppings Choices (this is the fun part)
You can choose to keep your cheesecake plain without a topping, add a single topping or for even more pleasure add multiple toppings.
Turtle Blend: chocolate, caramel, pecans
Use your imagination and see what fun flavors you can come up with.
Rings and Lids
Make sure the top of the jar is clean and crumb-free (and the rings and lids are The rings only need to be finger tight. It is NOT necessary to over tighten.
The air bubbles need to be able to release during cooking as the cheesecake expands.
NOTE: With this cooking process rings and lids can be re-used potentially many times if they are not damaged.
Carefully place the jars into the heated water using rubber-tipped tongs. Stack jars as necessary. Making sure the jars are completely submerged.
Sous-Vide the cheesecake jars for 90 minutes at 176 degrees
When jars are done cooking remove them carefully from the water and let cool on a towel. When cool refrigerate.
Cheesecakes will keep well refrigerated for up to one week.
***Printable recipe at the end of the post.
Click HERE for more Sous Vide Cooking recipes.
Gary & Michelle
X O X O
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