Easy as pie cheesecake, cooked sous vide? Yes, please! The best part about this dessert is that you can make it ahead of time, chill it in the fridge, and have individual batches of cheesecake on hand.
BE PICTURED IN; CHARACTERIZED IN:
Have you ever tried to bake cheesecake at home? It’s quite a tricky process to get right – traditional cheesecake is a delicate dessert that requires gentle handling and cooking.
How to make sous vide cheesecake
Since cheesecake is traditionally prepared in a water bath, sous vide cooking just makes sense. Sous vide cooking involves submerging food in a water bath while a device called an immersion thermostat keeps the water at a constant temperature.
To cook cheesecake sous vide, first mix the cheesecake base. I like to use buttermilk in my mix for a little extra flavor, but whipped cream is fine too.
Then divide the cheesecake mixture into 8-ounce jars, add the lids and seal tightly. Use tongs (either ones used for canning like these or kitchen tongs) to transfer them to the hot water bath. Cook sous vide for 90 minutes at 176°F, let cool, refrigerate and then eat! Simply!
Served in individual glasses, the finished cheesecakes are so silky smooth and irresistible you’ll have to scrape out every last bite with your spoon.
How to serve sous vide cheesecake in glasses
These cute little cheesecakes in jars are just about the easiest dessert you’ll ever make.
Of course, you lose some elements of the cheesecake when you cook it in the jars – you’re basically just cooking the filling without the crust. To make up for the lack, I recommend adding a quick strawberry topping and some crumbled graham crackers for texture.
These toppings replace the textures of a traditional cheesecake, allowing you to have a more complete cheesecake, not just a glass-filling one! They might make a bit of a mess with the graham crackers crumbled on top, but that’s part of summer.
These are so easy to make that they may become a permanent fixture in my fridge. Because who doesn’t love the idea of whipping up a custom cheesecake after a long day?
How long does this cheesecake keep?
And don’t worry about storage. Once these are cooked and refrigerated, they will keep for about a week. I guarantee they won’t last that long.
Other ways to top your cheesecake!
Try a drizzle of warm caramel sauce or chocolate sauce over your slice of cheesecake!
New to sous vide? start here
If you’re new to sous vide, quickly read through these introductory posts:
- Everything you were wondering about sous vide cooking at home
- How to use your new sous vide immersion thermostat
- How to seal food without a vacuum sealer
- Sous vide and food safety
More great sous vide recipes!
- Sous Vide Sesame Chicken
- French sous vide dip sandwiches
- Chicken and Broccoli Sous Vide
- How to cook potatoes sous vide
- How to cook carrots sous vide
Sous vide cheesecake in a jar
ingredients
For the cheesecake:
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2 (8th–ounce) Packages cream cheesesoftened
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2/3 Cup sugar
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3 big eggs
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2/3 Cup buttermilk
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2 teaspoon vanilla extract
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prize Salt
For covering:
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2 cups chopped fresh or frozen strawberriespeeled and roughly chopped
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2 tablespoon sugar
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1 tablespoon lemon juice
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prize Salt
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1 Cup crumbles Graham crackers
method
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heat water:
Fill a pot with water and place your immersion circulator in it. Set the temperature to 176°F and allow the water to come up to temperature. Make sure there is enough water in the pot to completely cover the jars.
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Cream cheese, sugar and eggs until fluffy:
In a stand mixer fitted with a mixer attachment or with a hand mixer, beat the cream cheese and sugar on medium speed until fluffy. Then add the eggs one at a time, beating until combined.
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Add Buttermilk:
Slowly add the buttermilk to the cream cheese mixture, mixing on low until combined. Then add the vanilla and salt and mix until the cheesecake mixture is smooth and lump-free.
Pause the mixer a few times and scrape down the sides of the bowl to ensure everything is incorporated evenly.
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Fill the glasses:
Transfer the mixture to a large measuring cup or bowl with a spout. Divide the cheesecake mixture among 6 glasses, leaving about 1 1/2 inches of space at the top of each glass. Close the jars tightly with lids and ribbons, but don’t over-tighten.
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Bake Cheesecake:
sous vide: Once the water has reached the desired temperature, add the jars and cook for 90 minutes. Then carefully remove the jars and leave to cool. Chill the glasses to allow the cheesecake to set fully before serving, although it can be served at room temperature.
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Prepare the strawberry topping:
Place the strawberries in a small saucepan over low heat with the sugar, lemon juice, and salt. Bring to a low simmer. Cook until the strawberries are just beginning to break down but are still spoonable, 2 to 3 minutes. They don’t make jam so don’t overcook them. Let the topping cool to room temperature.
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Serve cheesecake:
Place a large spoonful of strawberry topping over each glass, along with a few spoonfuls of crumbled graham crackers.
| nutritional information (per serving) | |
|---|---|
| 497 | calories |
| 30g | Fat |
| 48g | carbohydrates |
| 10g | protein |
