Creamy and Perfect Sous Vide Upside Down Cheescake Jars
Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag or jars, then cooking it to a very precise temperature in a water bath. I was amazed at how easy the batter was to make, in a food processor and how creamy this cheesecake recipe turned out! The buttery-graham cracker topping, and fresh berries were the perfect finishing touch.
Servings 8 jars
Equipment
- Sous Vide Precision Circulator
- 8 4-ounce regular mouth Mason jars
Ingredients
- 3 whole graham crackers broken into 1-inch pieces
- 1 tablespoon unsalted butter
- 1 ½ teaspoons plus ⅔ cup sugar
- ¼ teaspoon ground cinnamon
- Salt
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 large eggs room temperature
Instructions
- Using sous vide circulator, bring water to 176°F/80°C in 7-quart container.
For the graham cracker "crust" topping:
- Pulse graham crackers in food processor to fine crumbs, about 15 pulses. Melt butter in 10-inch nonstick skillet over medium-low heat. Stir in graham cracker crumbs, 1½ teaspoons sugar, cinnamon, and pinch salt. Cook, stirring frequently, until fragrant, about 1 minute; transfer graham cracker topping to small bowl and set aside for serving.
For the cheesecake:
- Wipe food processor bowl clean. Process cream cheese, vanilla, ¼ teaspoon salt, and remaining ⅔ cup sugar until combined, about 15 seconds, scraping down sides of bowl as needed.Add sour cream and eggs and process until just incorporated, about 15 seconds; do not over-process. Strain mixture through fine-mesh strainer into 4-cup liquid measuring cup, then divide evenly among eight 4-ounce widemouthed Mason jars. Gently tap jars on counter to remove any air bubbles, then seal; do not over tighten lids.
Sous Vide:
- Gently lower jars into water bath until fully submerged. Cover and cook for at least 60 minutes or up to 75 minutes.
Cooling and Chilling:
- Transfer jars to wire rack and let cool to room temperature, about 1 hour. Refrigerate until chilled, at least 4 hours. Let cheesecake cups sit at room temperature for 20 minutes, then sprinkle with graham cracker topping and serve.
Notes
You will need eight 4-ounce regular mouth Mason jars for this recipe. Be careful not to overtighten the jars before placing them in the water bath; it can cause the glass to crack. Serve with fresh berries if desired. For more about sous vide cooking, refer to our sous vide guide.
Recipe source: "Sous Vide for Everybody" by America's Test Kitchen.