These Sous Vide Cheesecakes are creamy, rich, and smooth, with a graham cracker crust at the bottom for a classic treat! Made in mason jars, it’s an easy make-ahead dessert recipe with individual servings. The sous vide technique allows you to cook the cheesecake to the precise temperature you set, guaranteeing a perfect crack-proof texture every time!
Why Sous Vide Cheesecake?
The classic baked cheesecake can be intimidating for home cooks since oven temperature varies by model, and slightly overcooking can cause cracked tops. Plus it’s quite stressful to know when your cheesecake is done and needs to be removed from the oven.
Say hi to sous vide cooking! It’s the BEST way to cook cheesecake, as it allows you to control the temperature precisely, producing the consistent silky smooth and crack-less cheesecake every time. Never need to worry about overcooking or undercooking your cheesecake!
What is sous vide cooking? It’s a French technique which means cooking “under vacuum”. The food is first vacuum-sealed in a bag (or canning jar), then cooked for a long time to a very precise temperature in a warm water bath using sous vide immersion circulator. It’s known for being a precise and consistent way to evenly cook the food.
- Graham Crackers: I used 1 cup of graham cracker crumbs for this recipe. You may wonder: how many graham crackers do I need to make a cup of crumbs? It’s about 15 square graham crackers to make 1 cup of crumbs.
- Butter: I used unsalted butter, but you can also use salted butter if you prefer a slightly salty flavor from the bottom crust of your cheesecake.
- Cream Cheese: It’s very important to use softened cream cheese. You can either soften it in the microwave for 15 seconds at full powder (add 5 more seconds if needed) or let it rest at room temperature for about 2 hours.
- Eggs: Room temperature eggs aren’t entirely crucial but it helps to blend ingredients more easily. To bring eggs to room temperature they’ll need to rest for 2 hours. Alternatively, you can soak them in warm water for 10 minutes.
- Sour Cream: The sour cream softens up the texture as well as adding a slightly tangy flavor. You can substitute plain Greek yogurt.
- Granulated Sugar: Regular granulated sugar works well.
- Vanilla Extract: It adds the subtle and delicious flavor of vanilla, and also enhances the flavor of other ingredients.
How to Make Sous Vide Cheesecake
Make the Crust Mixture (Step 1 & 2):
1. First, crush graham crackers into crumbs. The easiest way is to place graham crackers in a ziptop bag, seal the bag, and crush with a rolling pin to fine crumbs.
2. Combine the crumbs with melted butter for a sweet and buttery crust.
Make Cheesecake Batter (Step 3 & 4):
3. Add cream cheese and sugar to a large mixing bowl. Beat with an electric hand mixer on medium speed until smooth, about 1 minute.
4. Mix in vanilla extract, eggs, and sour cream. Beat until combined. Tap bowl against your countertop a few times to release any large air bubbles.
Sous Vide Cook Cheesecake (Step 5 & 6):
5. Assemble the crust and cheesecake filling in mini mason jars, and cover with lids.
6. Sous vide cook them at 185˚F (85˚C) for 1.5 hours.
Chill the cheesecake (Step 7 & 8):
7. Chill in the fridge for 4 hours.
8. Serve with fresh fruits such as raspberries and blueberries.
Tips and Tricks
Use Room Temperature Cream Cheese: It’s very important to bring your cream cheese to the room temperate so that it doesn’t get lumpy in the batter. If you forget to take the cream cheese out in advance, just place it on a microwave-safe plate and microwave 15 seconds and add 5 seconds at a time until softened.
Close the Lid “Fingertip Tight”: As the jars are cooked in the water bath, it’s important to seal it properly. Twist the mason jar lids very gently until “fingertip tight”, which means the lid is barely closed and can be easily open with two fingertips. This tightness prevents water from getting into the jar while allows air bubbles to escape. If it’s too tight, the jars can crack when the trapped air presses against the glass once heated.
Avoid the “Thermal Shock”: Adding the mason jars to the water bath when the water is not completely heated will also help to prevent the jars from cracking.
Cool at room temperature before moving to the fridge: Let the cheesecake come to room temperature before chilling. For the best results, open the lid of the mason jar, and pat dry any moisture from the lid. It may take 30-60 minutes to cool down completely. Put the lid back on before moving them to the fridge.
The texture is much smoother after chilling for about 4 hours in the fridge. See the photos below to see the texture before and after chilling:
Temperatuare and Time
It’s best to sous vide cook your cheesecake at 185ºF/85ºC. It takes 1.5 hours to cook them in the water bath.
- Crust: You can swap out graham crackers for vanilla wafer cookies or Oreo cookies for different flavors of crust.
- Filling: Other popular fillings include strawberries, Oreos, lemon, and pumpkin flavor.
- Topping: Feel free to add whipped cream, other fruits, or even S’mores for some fun twists.
Equipment You’ll Need for This Recipe
Note: I used 4-oz mason jars, which is a perfect size for making mini sous vide cheesecakes. Make sure to dry them completely before cooking.
Frequently Asked Questions
How long does sous vide cheesecake last?
Sous vide cheesecakes are a great make-ahead dessert. They should be stored chilled in the refrigerator and can last up to 5 days.
Can you freeze sous vide cheesecakes?
Yes, sous vide cheesecakes freeze well in the freezer. Make sure to let them cool down completely before storing them in the freezer. Don’t top with fruits as the juices can leak from the fruits, making the cheesecake soggy. They will last up to 2-3 months. Let them thaw in the fridge overnight before serving.
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If you like these Sous Vide Cheesecakes then don’t forget to rate the recipe and let me know. I love hearing from you!
Sous Vide Cheesecake Recipe (+VIDEO)
- 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)
- 1 cup graham cracker crumbs (about 15 square graham crackers)
- 3 tablespoons unsalted butter melted
- 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.
- 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.
UPDATED JULY 9, 2020: This post was originally published on Jan 17, 2020. We added more details to help you make the best Sous Vide Cheesecake ever. Enjoy!