Sous Vide Cheesecake
By Sous Vide Guy Dessert Sous Vide
November 1, 2017
Similarly to the Crème Brûlée, these mini cheesecakes are also made in 4oz canning jars. Kids absolutely love them! I use a simple graham cracker crust at the base of the jar - if you have the time, pre-baking the crust in the jars for 10 minutes helps develop a traditional cheesecake crust. However, simply adding the crust mixture without baking still results in an amazing and fun dessert. When finished, top the dessert with your favorite fruit!
Ingredients
16 oz Cream Cheese
3 Eggs
¾ Cup Sugar
½ Tbs Vanilla Extract
¼ Cup Sour Cream
Fruit to top, if desired
CRUST
½ Package of Graham Crackers (About 4-5), Crushed
1 Tbs Sugar
3 Tbs Unsalted Butter, Melted
¼ Tsp Cinnamon
Directions
1Preheat water bath to 176F.
2Crush graham crackers into very fine pieces. I place them in a sandwich bag and use a rolling pin.
3Add sugar, melted butter, and cinnamon. Mix thoroughly.
4Place crust mixture at the bottom of 8 4oz canning jars and firmly pack down.
5(Optional) Bake crust and jars for 10 minutes at 350F.
6Add room temperature cream cheese, eggs, sugar, sour cream, and vanilla into a large mixing bowl and mix thoroughly.
7Add cheesecake mixture to each canning jar, leaving about ½ inch from the top.
8Tighten canning jar lids using ONLY your fingertips, ensuring not to fully tighten as air must escape during the cooking process.
9Cook for 1 hour 30 minutes.
10Carefully remove from water bath using tongs and let chill on the counter until cool to touch (about 1 hour).
11Place cheesecakes in refrigerator for at least 4 hours.
12Open lid, top with fresh fruit or blueberry filling, and enjoy!
20 Reviews
John
January 10, 2022
Once cooked and vacuumed seal, they should last a while in fridge. I used my kitchen aid and mixed till very light and was able to put in 12 4oz jars. It was very light and so good.
Adam D
November 11, 2021
Jay – I also wondered about water getting into the jars but I bet that if they are closed fingertip tight, there will be a fair bit of air pressure built up under the lid to keep out the water.
I guess you have to judge that as you tighten. Twist hard enough to keep out the water but not to keep in high pressure air.
I want to try this recipe. I have vanilla pods to use up. Planning to make the crust in a cast iron pan and put it directly in the oven to bake then scoop the cooked Graham from the pan into the jars.
Matt
June 1, 2021
Great! Also for those gluten-free Pamela’s makes a mean graham cracker, I actually like the better than regular.
Marian
February 6, 2021
100% LOVE this recipe! My SIL has Celiac Disease so I skipped the crust. I added pepitas (pumpkin seeds) on top after cooking to add crunch. I also added the zest if 1 lemon. Also I used my silicone funnel to pour from blender into individual jars, pinching bottom of funnel in between to eliminate spills. So easy and delicious! Pasteurized too so they keep well in fridge. ❤
Annoying Nerd
December 4, 2020
@Mike Bailey
You’re assuming he’s at a standard altitude. The boiling point for water is related to the atmospheric pressure which is in turn dependent on altitude. Maybe Thuy is trying to make cheesecake on Mt. Everest.
Clayton
October 19, 2020
Modified by adding lemon zest and making a crust out of almond flour and pecans for my Type 1 diabetic wife and 2/3 cup splenda baking mix. Topped with a raspberry coulis and whip cream. We have not had a decadent dessert in some time. After these were done, made some sous vide steaks after the water had cooled. I think I would have used less sugar alternative as they were still a bit sweet for my taste.
Savory Baker
September 20, 2020
I can not wait to try this!!! Sounds amazing!
OK … are these cooked in the oven at 176 F ?
They will be naturally sealed in the process …
Sarah
September 5, 2020
I have always made a little more of the crust and added lemon juice and zest to the cream cheese mixture. How long do you suggest to cook for an 8 oz jar?
Jim Smith
May 27, 2020
These cheesecakes came out perfectly. Will definitely be making again.
Jay Dunham
May 5, 2019
Are the jars totally submerged? If so, and if the lids are loose enough to let air out, won’t they also let water in?
Joe
February 2, 2019
Mari.
Directions clearly state 8 – 4oz canning jars
Mari Bresler
December 18, 2018
The recipe doesn’t say how many jars to use
Jane
August 24, 2018
Very good recipe! I did mine sugar free and no crust just substituting 6 TBS Truvia spoonable for the sugar..also added 1TBS of fresh lemon juice..
Michelle
August 21, 2018
Fabulous.. i made this for friends and each one of them said, “This cheesecake is to die for!” I mixed the batter in a blender.. so easy and truly delicious
Mike Bailey
July 15, 2018
Seems a bit dry for my tastes.
Mike Bailey
July 14, 2018
Thuy
Where do you see rolling boil anywhere in those instructions? 176 F will never boil. Cook at 176 F for 1 1/2 hrs.
Thuy
April 20, 2018
Thank you for this amazing recipe! So excited to try it soon! I’m curious as to what the shelf life in this is ? And when cooking in water bath, should be it on a rolling boil the whole hour and 30 minutes?
Amy
February 1, 2018
This was great! I made it low-carb (keto) by using a combination of splenda brown sugar blend and swerve sweeteners, 1/4 C each. And of course, no crust, although a nut crust would be nice.
Stacy Luther
December 18, 2017
This recipe was amazing. Perfectly moist, delicious mini cheesecakes!
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Jim Fuite
March 15, 2022
Making personal desserts in jars, such as creme brule or cheesecakes, is one of the under appreciated aspects of sous vide. And this recipe is swell, but especially considering the internet reaches a global audience of cooks, non-standard entries for ingredients are a frustratingly bad idea: “½ Package of Graham Crackers (About 4-5)”. How big is the ‘package’? How big are the ‘crackers’? What if I bought the crumbs? Why not a clear volume or weight?