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Sous Vide Cheesecake

Sous Vide Cheesecake
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Learn how to make a decadent Sous Vide Cheesecake with our foolproof recipe. Perfectly creamy and rich, this dessert is a must-try for any cheesecake lover!

Ingredients

Scale
  • 2 (226g) packages cream cheese, softened
  • 2/3 cup (160ml) sugar
  • 3 large eggs
  • 2/3 cup (160ml) buttermilk
  • 2 teaspoons (10 ml) vanilla extract
  • Pinch of salt
  • 2 cups (350g) chopped fresh or frozen strawberries, hulled and roughly chopped
  • 2 tablespoons (30 ml) sugar
  • 1 tablespoon (15 ml) lemon juice
  • Pinch of salt
  • 1 cup (130g) crumbled graham crackers

Instructions

  1. Warm the water: Fill a vessel with water and insert your immersion circulator. Adjust the heat to 176°F and wait until the water reaches this temperature. Ensure the water level is high enough to submerge the jars completely.
  2. Blend the cream cheese, sugar, and eggs: Using a stand mixer equipped with a paddle or a hand mixer, blend the cream cheese and sugar at a medium pace until the mixture becomes airy and light. Gradually incorporate the eggs, one at a time, ensuring each is well mixed before adding the next.
  3. Incorporate the buttermilk: Gently pour the buttermilk into the cream cheese blend, maintaining a low mixing speed until thoroughly combined. Add the vanilla and a pinch of salt, and continue mixing until the mixture is uniform and smooth. Occasionally pause to scrape the bowl’s sides, ensuring even blending.
  4. Prepare the jars: Pour the cheesecake mixture into a large jug or container with a spout. Distribute the mixture evenly among 6 jars, making sure to leave about 1 1/2 inches of space at the top. Secure the jars with lids and bands, taking care not to over-tighten.
  5. Sous vide the cheesecakes: Once the water is at the correct temperature, gently place the jars into the pot and cook them for 90 minutes. Carefully remove the jars afterward and let them cool. Chill the jars in the refrigerator to fully set the cheesecake before serving, though they can also be served at room temperature.
  6. Prepare the strawberry topping: Combine the strawberries, sugar, lemon juice, and a pinch of salt in a small saucepan over low heat. Allow it to gently simmer for 2 to 3 minutes until the strawberries soften slightly but remain chunky. Avoid overcooking, as you are not making jam. Cool the topping to room temperature.
  7. Present the cheesecake: Spoon a generous amount of strawberry topping onto each cheesecake jar and sprinkle with a few spoonfuls of crumbled graham crackers.

Notes

  • Ensure the cream cheese is fully softened for a smooth and creamy texture when blending with sugar and eggs.
  • Gently mix in buttermilk to maintain the cheesecake’s light and airy consistency.
  • Top with fresh strawberries, being careful not to overcook to preserve their texture and flavor.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-cheesecake/