Sous Vide Cheesecake
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!
16 oz Cream Cheese
¾ Cup Sugar
½ Tbs Vanilla Extract
¼ Cup Sour Cream
Fruit to top, if desired
½ Package of Graham Crackers (About 4-5), Crushed
1 Tbs Sugar
3 Tbs Unsalted Butter, Melted
¼ Tsp Cinnamon
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!