Home cooks may be intimidated by the classic baked cheesecake because oven temperature varies by model and slightly overcooking can result in cracked tops.
Furthermore, knowing when your cheesecake is done and should be removed from the oven is quite stressful.
HOW TO MAKE SOUS VIDE CHEESECAKE
MAKE THE CRUST MIXTURE:
To begin, crush the graham crackers into crumbs. The simplest method is to place graham crackers in a ziptop bag, seal it, and crush with a rolling pin to fine crumbs.
For a sweet and buttery crust, combine the crumbs with the melted butter.
MAKE THE CHEESECAKE BATTER:
In a large mixing bowl, combine the cream cheese and sugar. 1 minute with an electric hand mixer on medium speed until smooth.
Incorporate the vanilla extract, eggs, and sour cream. Mix until everything is combined. Tap the bowl a few times against the counter to release any large air bubbles.
COOK CHEESECAKE SOUS VIDE:
Fill mini mason jars halfway with crust and cheesecake filling, then cover with lids.
Sous vide them for 1.5 hours at 185°F (85°C).
REFRIGERATE THE CHEESECAKE:
Chill in the refrigerator for 4 hours.
Serve with fresh berries like raspberries and blueberries.
INGREDIENTS
Graham Cracker Crumbles: For this recipe, I used 1 cup of graham cracker crumbs. You might be wondering, “How many graham crackers do I need to make a cup of crumbs?” 1 cup of crumbs equals about 15 square graham crackers. I used unsalted butter, but you can use salted butter if you prefer a slightly salty flavor from your cheesecake’s bottom crust.
Cream cheese: It is critical to use softened cream cheese. You can either microwave it for 15 seconds at full power (add 5 seconds if necessary) or leave it at room temperature for about 2 hours. Room temperature eggs aren’t absolutely necessary, but they help to blend the ingredients more easily. To bring eggs to room temperature, set them aside for 2 hours. You can also soak them in warm water for 10 minutes.
Sour Cream: Sour cream softens the texture and adds a slightly tangy flavor. You can use plain Greek yogurt instead.
Vanilla Extract: It adds a subtle and delicious vanilla flavor while also enhancing the flavor of other ingredients.
SOUS VIDE CHEESECAKE IN JARS: HOW TO SERVE IT
Sous Vide Cheesecake In Jars
These adorable little cheesecakes in jars are the simplest dessert you’ll ever make.
Of course, if you cook it in the jars, you lose some cheesecake elements—you’re basically just cooking the filling without a crust.
To compensate, I recommend a quick strawberry topping and crumbled graham crackers for texture.
These toppings replace the textures of a traditional cheesecake, resulting in a more complete cheesecake rather than just filling in a jar!
With the graham crackers crumbling on top, you might make a bit of a mess, but that’s part of the fun of summer.
These are so easy to make that they may become a permanent fixture in my refrigerator.
After all, who doesn’t enjoy the thought of cracking open an individual cheesecake at the end of a long day?
HOW LONG WILL THIS CHEESECAKE KEEP?
Also, don’t be concerned about storage. Once cooked and chilled, these will keep for about a week. I guarantee they won’t last that long.
Of course, if you cook it in the jars, you lose some cheesecake elements—you’re basically just cooking the filling without a crust.
TIPS AND TRICKS
Room Temperature Cream Cheese: It is critical to bring your cream cheese to room temperature so that it does not become lumpy in the batter. If you forget to remove the cream cheese ahead of time, simply place it on a microwave-safe plate and microwave for 15 seconds, then 5 seconds at a time, until softened.
Close the Lid “Fingertip Tight”: Because the jars are cooked in a water bath, it is critical to properly seal them. Twist the lids of the mason jars very gently until they are “fingertip tight,” which means the lid is barely closed and can be easily opened with two fingertips. This tightness keeps water out of the jar while allowing air bubbles to escape. When the trapped air presses against the glass once heated, the jars can crack if it’s too tight.
Avoid “Thermal Shock”: Adding the mason jars to the water bath while the water is still warm will help to keep the jars from cracking.
Allow to cool at room temperature before transferring to the refrigerator: Before chilling, allow the cheesecake to come to room temperature. Open the lid of the mason jar and pat dry any moisture from the lid for the best results. It may take 30-60 minutes to completely cool down. Before putting them in the fridge, replace the lid.
After chilling for about 4 hours in the fridge, the texture is much smoother. The texture before and after chilling can be seen in the photos below:
TEMPERATURE AND TIME
It’s best to cook your cheesecake sous vide at 185oF/85oC. In the water bath, they take 1.5 hours to cook.
VARIATIONS
Crust: For a different flavor of crust, substitute graham crackers for vanilla wafer cookies or Oreo cookies.
Filling: Strawberries, Oreos, lemon, and pumpkin flavor are all popular fillings.
Toppings: For some fun twists, add whipped cream, other fruits, or even S’mores.
HOW TO MAKE THE PEPPERMINT HOT CHOCOLATE CHEESECAKE
Sous Vide Strawberry Cheesecake
Begin by putting the cream cheese in a mixing bowl. To avoid lumpy cheesecake batter, cream it.
Combine the hot chocolate mix, cocoa powder, and sugar in a mixing bowl. To combine, beat everything together.
Mix in the vanilla and peppermint extracts, as well as the eggs. To avoid adding too much liquid at once and causing lumps, I add the eggs one at a time.
Finally, stir in the sour cream.
Frequently Asked Questions
How long does sous vide cheesecake last?
Sous vide cheesecakes are a great dessert to make ahead of time. They can be kept chilled in the refrigerator for up to 5 days.
Can you freeze sous vide cheesecakes?
Yes, frozen sous vide cheesecakes work well. Allow them to cool completely before putting them in the freezer. Don’t top with fruits because the juices from the fruits can make the cheesecake soggy. They can last for up to 2-3 months. Allow them to thaw in the refrigerator overnight before serving.
What temperature should a cheesecake be when done?
Check the internal temperature of a cheesecake with a quick-read thermometer to see if it’s done. Insert the probe halfway into the cake—a baked cheesecake should have a temperature of 150oF.
How long does it take to cook a cheesecake in a water bath?
When baking a cheesecake in a water bath, the general recommendation is to bake it at 325°F for 1 hour to 1 hour and 15 minutes. When the top of the cheesecake appears dry but the center still wobbles and jiggles like jello, it is done. It should not be at all liquidy.
Sous Vide Cheesecakes are creamy and smooth, with a graham cracker crust on the bottom and fresh, colorful berries on top for a classic treat! It’s a simple recipe that can be prepared ahead of time. The sous vide technique allows you to cook the cheesecake to the exact temperature you specify, ensuring a perfect texture every time!
Ingredients
Filling:
16ouncescream cheese(softened)
1/2cupgranulated sugar
1/2teaspoonvanilla extract
2eggs
1/2cupsour cream(or plain Greek yogurt)
Crust:
1cupgraham cracker crumbs(about 15 square graham crackers)
3tablespoonsunsalted buttermelted
Instructions
Crush the graham crackers into crumbs to make the crust. Place graham crackers in a gallon ziptop bag, seal it, and crush with a rolling pin to fine crumbs. (Alternatively, break them into pieces to fit in the food processor and pulse until fine crumbs form.)
Combine graham cracker crumbs and melted butter in a mixing bowl. It should have the texture of wet sand.
To make the batter, combine the cream cheese and sugar in a large mixing bowl and beat on medium speed until smooth and creamy. (If you overbeat, you’ll trap too much air.)
Combine the eggs, vanilla extract, and sous cream in a mixing bowl. Mix until everything is combined. Tap the bowl a few times against the counter to release any large air bubbles.
Sous Vide Cook Cheesecake: To the mason jars, add the graham cracker crumbs (about 1.5 to 2 tablespoons for each jar) and press firmly into the bottom of the jar with the handle end of a wooden spoon. (Make sure the mason jars and lids are completely dry.)
Pour the cheesecake batter over the crust, leaving about 1/2 inch of space at the top.
Place the lid on each mason jar and gently twist it until it is “fingertip tight” (This means the lid is barely closed and can be easily open with two fingers.)
Fill a large container or pot halfway with water and preheat the sous vide precision cooker to 185oF/85oC. (The water bath does not need to be preheated for this recipe.)
Place the mason jars into the sous vide water bath one at a time, using kitchen tongs. Cooking time is 1.5 hours.
Remove the mason jars from the water bath and pat dry the surface of the lid with paper towels when the timer goes off.
Allow them to cool for 30 minutes at room temperature after opening the lid. Meanwhile, dry the inside of the lid.
When the jars are cool to the touch, remove them from the oven. Replace the lid and secure it. Allow the cheesecake to chill in the refrigerator for 4 hours or up to 5 days.
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