Sous Vide Cheesecake Recipe (+VIDEO)
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Sous Vide Cheesecake Recipe (+VIDEO)
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Sous Vide Cheesecakes are creamy and smooth, with a graham cracker crust at the bottom and topped with fresh, colorful berries for a classic treat! It’s an easy make-ahead recipe. Sous vide technique allows you to cook the cheesecake to the precise temperature you set, guaranteeing a perfect texture every time!
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Ingredients
Filling:
- 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)
Crust:
- 1 cup Graham cracker crumbs (about 15 square graham crackers)
- 3 tablespoons unsalted butter melted
Instructions
- Make the Crust: Crush graham crackers into crumbs. You can place graham crackers in a gallon-sized ziptop bag, seal the bag and crush with a rolling pin to fine crumbs. (You can also break them into pieces to fit in the food processor. Pulse until you get fine crumbs.)
- Combine graham cracker crumbs and melted butter. It should have the consistency of wet sand.
- Make the Batter: In a large bowl add cream cheese and sugar, beat on medium speed until smooth and creamy. (Don’t over-beat or you’ll trap too much air.)
- Add eggs, vanilla extract, and sous cream. Beat until combined. Tap bowl against your countertop a few times to release any large air bubbles.
- Sous Vide Cook Cheesecake: Add the graham cracker crumbs to the mason jars (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 the lids are dry).
- Pour cheesecake batter on top of the crust, leaving about 1/2 inch from the top.
- Place the lid on each mason jar, and twist it gently until “fingertip tight” (This means the lid is barely closed and can be easily open with two fingers.)
- Fill a large container or pot with water, and set the sous vide precision cooker to 185ºF/85ºC. (For this recipe, you don't need to preheat the water bath.)
- Use a kitchen tong and slowly place the mason jars into the sous vide water bath. Cook for 1.5 hours.
- Chill the Cheesecake: When the timer goes off, remove the mason jars from the water bath and pat dry the surface of the lid with paper towels.
- Open the lid and let them cool at room temperature for 30 minutes. In the mean time, dry the inside of the lid.
- Once the jars are cool to the touch. Put back the lid and fasten it. Let the cheesecake chill in the fridge for about 4 hours or up to 5 days.
- Decorate with fresh berries and mint and serve.
Notes
- It's very important to use room temperature cream cheese so it doesn't get lumpy in the batter.
- Avoid closing the lid too tight. "Fingertip tight" is the best, so that air bubbles can escape from the jar.
- Make sure to add the mason jars to the water bath BEFORE the water is completely heated. This will also help to prevent the jars from cracking.
- Let the cheesecake chill in the fridge for over 4 hours or overnight for the best texture.
Nutrition Information
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Calories
328kcal
(16%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Cholesterol
108mg
(36%)
Sodium
248mg
(10%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
926IU
(19%)
Vitamin C
1mg
(1%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 94-oz mason jars
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 108mg | 36% |
| Sodium | 248mg | 10% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 926IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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