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These Sous Vide Cheesecakes are creamy and smooth, with a graham cracker crust at the bottom and topped with fresh, colorful berries for a classic treat! It’s an easy make-ahead recipe. Sous vide technique allows you to cook the cheesecake to the precise temperature you set, guaranteeing a perfect crack-proof texture every time!
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Sous Vide Cheesecake Recipe (+VIDEO)

Sous Vide Cheesecakes are creamy and smooth, with a graham cracker crust at the bottom and topped with fresh, colorful berries for a classic treat! It’s an easy make-ahead recipe. Sous vide technique allows you to cook the cheesecake to the precise temperature you set, guaranteeing a perfect texture every time!
Course Dessert
Cuisine French
Keyword Sous Vide Cheesecake
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 9 4-oz mason jars
Calories 328kcal
Author izzycooking

Ingredients

Filling:

  • 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)

Crust:

  • 1 cup graham cracker crumbs (about 15 square graham crackers)
  • 3 tablespoons unsalted butter melted

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 328kcal | Carbohydrates: 21g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 248mg | Potassium: 118mg | Fiber: 1g | Sugar: 15g | Vitamin A: 926IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg