Looking for a dessert to serve July 4th? Try our Sous Vide Cheesecake and you’ll never go back to baking it again! It’s rich, creamy, and comes in the perfect serving size. Set up a cheesecake bar and let everyone top it exactly how they want it! Who doesn’t love cheesecake? Seriously, who are they? I’ll make them some to try and change their mind.
I love our sous vide immersion cooker for lots of reasons, and these little 4oz canning jars get used to make all kinds of things in it. We have already posted our Sous Vide Garlic Confit recipe, and if you haven’t checked that out, you should. For desserts, these are the right size for a single serving.
We’ve done Sous Vide Cheesecake a few times. I have even frozen the leftovers (think cheesecake ice cream and you might make it just to do that!). Thewe are great for picky kids who like cheesecake, but who each like it topped differently. I’ve put used crushed cookies, fruit, jam, whipped cream, chocolate chips, and nuts. You can easily modify the base recipe to make chocolate or lemon cheesecake. At Thanksgiving, I am going to try making pumpkin spice.
This recipe is going to taste like traditional NY Cheesecake, and has that same texture. When you are ready to serve, take it out of the fridge 10 minutes to warm (or eat it straight from the freezer). Alton Brown has an IC Cheesecake Recipe that is smoother and more custard like. We like that too.
With it being 4th of July week, we topped our cheesecake with strawberries, blueberries and white chocolate. We hope you enjoy!
| This recipe is part of our 4th of July Celebration |
Sous Vide Cheesecake
Equipment
- Sous-Vide
- 8 – 4oz Glass Canning Jars with Lids
Ingredients
- 8 oz Cream Cheese softened
- ⅓ cup Sugar
- 2 Large Eggs
- ¾ cup Plain Greek Yogurt
- 1 tsp Vanilla
- pinch Salt
Topping Options
- Crushed Graham Crackers
- Fresh Fruit
- Crushed Ginger Snaps
- Chocolate Sauce
- Whip Cream
Instructions
- Set up the sous vide with a temperature of 176°F
- In the bowl of a stand mixer add the sugar and cream cheese, beat until well combined and fluffy
- Add the greek yogurt, salt and vanilla and mix on medium speed, then drop to low speed and add the eggs mixing for about 1 minute more
- Pour the cheesecake mixture into the jars leaving about 1/2 inch of space at the top
- Place the lids on the jars and tighten using only your fingers, some air will escape during the cooking process
- Drop the jars into the water (use silicone tipped tongs.. ) and cook for 1 hour
- Remove the jars from the water and let stand for approximately 1 hour to come to room temperature, then place in the fridge to finish setting for at least two hours
- Top with your favorite cheesecake topping and enjoy!
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