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!
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 cup graham cracker crumbs (about 15 square graham crackers)
- 3 tablespoons unsalted butter melted
- 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.
- Serve garnished with fresh berries and mint.
It is critical to use room temperature cream cheese so that it does not become lumpy in the batter.
Close the lid as tightly as possible. The best fit is “fingertip tight,” which allows air bubbles to escape from the jar.
Make sure the mason jars are placed in the water bath BEFORE the water is completely heated. This also helps to keep the jars from cracking.
Allow the cheesecake to chill in the refrigerator for at least 4 hours or overnight for the best texture.
- Category: Dessert
- Method: Sous Vide
- Cuisine: French
- Serving Size: 9 servings
- Calories: 328 kcal
- Sugar: 15g
- Sodium: 248mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 108mg
Keywords: Sous vide cheesecake, cheesecake recipe, sous vide, cheesecake dessert