This sous vide cheesecake recipe offers a modern twist on a classic dessert, resulting in a decadently creamy and perfectly textured treat. The sous vide cooking method, known for its precision and gentle heat, ensures that the cheesecake cooks evenly and retains its silky smoothness. With just a few simple steps, you can create a show-stopping dessert that will impress your friends and family.
The process begins with a buttery graham cracker crust, providing a delightful contrast to the luscious cheesecake filling. The crust comes together effortlessly, as the graham cracker crumbs are mixed with melted butter and pressed into the bottom of mason jars. This base sets the stage for the main event—the creamy, velvety cheesecake filling.
The filling itself is a combination of cream cheese, sugar, eggs, sour cream, and flavorful accents like vanilla extract and lemon zest. The cream cheese is whipped until smooth and creamy, ensuring a luxurious texture. As each ingredient is added and mixed, the flavors meld together, resulting in a perfectly balanced and rich cheesecake filling.
The cheesecake is then submerged in a preheated sous vide water bath, the cheesecake cooks gently at a controlled temperature, allowing the flavors to meld together while ensuring a smooth and consistent texture throughout.
After the cooking time is complete, the cheesecake is allowed to cool to room temperature and then refrigerated for several hours or overnight to set completely. This final step ensures that the cheesecake achieves the perfect firmness, ready to be served.
Whether enjoyed on its own or adorned with fresh berries for a burst of color and freshness, this sous vide cheesecake is a dessert masterpiece. Its velvety texture, rich flavor, and elegant presentation make it an impressive finale to any meal or a delightful treat for a special occasion. Embrace the sous vide cooking method and elevate your cheesecake game with this irresistible recipe.
Sous vide cheese cake
Ingredients
- 2 Cups graham cracker crumbs
- ½ Cup unsalted butter melted
- 32 Oz cream cheese softened
- 1 Cup granulated sugar
- 4 large eggs
- 1 Cup sour cream
- 1 Tsp vanilla extract
- 1 Zest of lemon
- Fresh berries for garnish optional
Instructions
- Preheat your sous vide water bath to 176°F (80°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press the mixture into the bottom of 4oz mason jars a 9-inch to form the crust.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Add the sour cream, vanilla extract, and lemon zest to the cream cheese mixture. Beat until well combined and smooth.
- Pour the cheesecake batter over the prepared crust in the mason jars.
- Carefully lower the bottled cheesecakes into the preheated sous vide water bath. Ensure that the water level is above the top of the cheesecake
- Cook the cheesecake sous vide for 2 hours.
- After 2 hours, remove the cheesecake from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set completely.
- Once the cheesecake has chilled and set, garnish with fresh berries before serving.
