Description
Sous vide cheesecake in jars is the easiest and most foolproof way to make the perfect cheesecake consistently without cracks or hassle. These individual servings of cheesecake can be made ahead of time and have endless topping options to go with.
Ingredients
Units
Scale
For the Cheesecake:
- 16 ounces cream cheese, softened
- 1/3 cup sugar, granulated
- 2 large eggs
- 1/2 cup sour cream (I used a 47% less fat one)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
For the Crust:
- 1 tablespoon unsalted butter
- 1 cup crumbled graham crackers or digestive biscuits
- 1/2 teaspoon ground cinnamon
For the Blueberry Topping:
- 2 cups frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Heat water to 176°F (80°C) using a sous vide machine. (I used the KitchenBoss G320 Sous Vide Cooker for this recipe where the cooking temperature and the cooking time are to be set at the same time. Set the temperature to 176°F (80°C) and the timer for 90 minutes, then press “ON/OFF” to start.) Make sure you have enough water in your cooking vessel to completely cover the jars.
- Beat the cream cheese and sugar together. In a large mixing bowl, add softened cream cheese and sugar, beat with a hand mixer at medium speed until it’s fluffy and light. (If applicable, you can also use a stand mixer with paddle attachment for the job.)
- Add the eggs, one at a time. Beat until the mixture is well combined.
- Add sour cream, vanilla extract, salt, and lemon juice. Continue mixing until the cheesecake mixture reaches an even consistency without any lumps. When necessary, stop the mixer from time to time and scrape down the sides of the bowl to make sure everything is evenly incorporated.
- Fill the jars. Lay out 9 4-ounce jars, scoop the cheesecake mixture into the jars leaving 1 1/2 inches of room at the top of each jar. Tap the bottom of the jars a few times against a flat surface to shake out the air as much as possible from the mixture. Seal the jars tightly with your fingers only. Do not use the strength of your full hand to tighten the lids. Air needs to come out from the jars while sous vide cooking.
- Sous vide the cheesecake. Carefully lower the jars in the sous vide bath using tongs. You don’t need to wait until the water reaches the desired temperature. Once it does, cook for 90 minutes. Once the timer is up, remove the jars carefully and allow them to cool to room temperature, then refrigerate the cheesecake for at least 4 hours to let it set completely before serving (ideally overnight).
- Make the crust on the stove. Place the graham crackers or digestive crackers in a zip-top bag and use a rolling pin to crumble them. In a medium skillet, melt butter over medium heat, add the crumbled crackers in the skillet to combine with the butter. Sprinkle with cinnamon. Transfer to a bowl and set aside to cool.
- Optional: make the blueberry topping. In the same skillet or a small saucepan. Cook the blueberries with sugar and lemon juice over low heat. Bring to a slow simmer. Cook for 10-15 minutes, stir gently and occasionally, until the blueberries just start to break down and the mixture is thickened. Remove from heat and allow to cool to room temperature, then refrigerate until ready to use.
- Serve the individual cheesecake. Open a jar of cheesecake, add a generous spoonful of blueberry topping and a big spoonful of the loosen crust on top. Dig in!
Nutrition
- Serving Size: 1
- Calories: 341
- Sodium: 402.3mg
- Fat: 22.5g
- Saturated Fat: 12.5g
- Carbohydrates: 29.5g
- Fiber: 1.8g
- Protein: 6.4g
- Cholesterol: 100.1mg