【Recipes】Sous Vide Cheesecake in Jars by streetsmart kitchen
Ingredients
Cream cheese. Make sure to use the block cream cheese. Full-fat cream cheese is recommended as it produces a silky smooth texture. If you use reduced-fat cream cheese, it will work, but keep in mind that the texture will be a little different. Let the cream cheese soften before mixing.
Granulated sugar. Use regular granulated white sugar.
Large eggs. Room-temperature eggs can blend more easily, but it’s not mission critical if you use eggs straight out of the fridge.
Sour cream or buttermilk. Some people use buttermilk, but I personally like to add low-fat sour cream in the filling.
Vanilla extract.
Salt. Salt enhances flavors and balances the richness and sweetness of the cheesecake.
Lemon juice. This is optional. I found that adding a splash of lemon juice enhances the tangy flavor nicely.
Graham crackers. Graham cracker crust is usually everyone’s go-to. But a very good alternative is any kind of digestive biscuits, which is what I used in this recipe.
Butter. Melted butter binds the crumbles together. Either unsalted butter or salted butter will work.
Ground cinnamon. Simply delicious.
1 Heat a sous vide bath to 176°F (80°C) or to the temperature you prefer. Set the timer.
Make the cheesecake filling: Using a stand mixer or hand mixer, beat the softened cream cheese with sugar until smooth and slightly fluffy. Beat in the eggs, one at a time. Then add sour cream, vanilla extract, salt, and lemon juice. Beat until the cheesecake filling mixture reaches an even consistency without any lumps.
2 Fill in the jars and seal fingertip tight: Scoop the cheesecake batter into 4-oz jars leaving 1 1/2 inches of room at the top of each jar. Tap the bottom of the jars a few times against your kitchen countertop to shake out as much air as possible from the mixture. Seal the jars tightly with your fingers only. Air needs to come out of the jars while cooking. If you seal them too tightly, they will crack.
3 Put the jars in the sous vide water bath to cook: Carefully lower the jars in the sous vide bath using tongs and set the timer for 90 minutes. If your water bath hasn’t reached the set temperature by this point, it’s perfectly fine. In fact, it’s preferred since warming up the jars slowly will prevent them from cracking.
4 Make the crust: While the cheesecake is cooking, crumble graham crackers in a food processor or put them in a Ziploc bag and crumble them with a rolling pin. Melt butter over medium-low heat in a skillet. Add the graham cracker crumbs and combine well. Stir in ground cinnamon. Remove from heat and let the crust mixture cool to room temperature.
Make the desired toppings (optional): For ideas, read on.
Follow this recipe's creator on
IG @cstreetsmartkitchen
Youtube @streetsmart kitchen
blog:https://www.streetsmartkitchen.com/so...
-----------------------------------------------
Where to buy:
G320 immersion circulator : https://bit.ly/3ospOGu
G210 vacuum sealer machine : https://bit.ly/3p1gsn0
Vacuum Sealer Rolls: https://bit.ly/3iUtbUk
-----------------------------------------------
USE CODE"KITCHENBOSS" Enjoy First order 10% OFF*
Become a member of Kitchenboss
https://www.kitchenbossglobal.com/
-----------------------------------------------
Let's contact
Instagram: / kitchenboss. .
Tiktok: / kitchenboss_s. .
Facebook: / kitchenbosso. .
Twitter: / ksousvide
Pinterest: / kitchenboss. .