There are few people in this world that don’t like cheese cake. It’s rich, it’s tangy, it’s sweet and just about everything you want in a dessert. It’s as old as the Olympic games, and has been referenced in some way in ancient texts of several empires. Doing it sous vide allows you to do several individuals of these tongue-coating confections. Serve them for a party or keep them in your fridge for a little treat after the kids go to bed. Either way, it’s easy as heck, and all you have to do is mix, pour, cook and chill, then top it with what ever you want!
16 oz Cream Cheese
3.5 oz Sugar
Pinch of Kosher Salt
3 whole Eggs
1 t Vanilla Extract
4.5 oz Buttermilk
2 C sour Cream
1/2 C Sugar
1 t Vanilla Extract
1/4 t Salt
Always put your sous vide container on some sort of Trivet or barrier. It’s going to be hot enough to cook your food, don’t risk your counters…getting off my soap box…
Add cream cheese, sugar, and salt to the mixing bowl. Blend the mixture until smooth, periodically scraping down the sides of the bowl to make sure everything is incorporated.
Add eggs and vanilla to cream cheese mixture. Blend to incorporate, again scraping down sides of blender bowl to make sure everything is combined.
Add in the buttermilk. Blend the mixture just until everything is incorporated smoothly. You don’t want to see any chunks of cream cheese. Now if you want it to be silky smooth, you can strain the mixture through a fine mesh strainer. Optional, not necessary.
Pour your mixture into your jars, leaving enough room on top for your toppings.
Place a lid on the mason jar, then twist the lid until it’s closed but still possible to open with your fingertips. This allows air to escape from the jars when they’re submerged in water. If the jars are closed too tightly, the trapped air will press against the glass and could crack or break the jars.
Cook your Cheesecakes in a 175F water bath for about 30 minutes.
While your cheesecakes are cooking, you can whisk together your sour cream, sugar, salt and vanilla for the topping.
After the first half hour in the bath, pull the cheesecakes out and remove the lids. pour just enough of the sour cream topping in to create about a 1/2″ layer. Put the lids back on finger tight again and put them back in the bath for another 20 minutes. When they’re done, remove them from the bath and let them chill overnight.
Top them how ever you like. I love graham cracker streusel and something a little tart like cranberries. They’re perfectly creamy, and rich. With Sous Vide, it’s easier than ever before.