{"id":1667,"date":"2024-09-06T21:53:21","date_gmt":"2024-09-07T03:53:21","guid":{"rendered":"https:\/\/olivereats.ca\/?p=1667"},"modified":"2024-09-07T09:44:57","modified_gmt":"2024-09-07T15:44:57","slug":"sous-vide-cheesecake-in-jars","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2024\/09\/06\/sous-vide-cheesecake-in-jars\/","title":{"rendered":"Sous Vide Cheesecake in Jars"},"content":{"rendered":"

Have you ever tried to make cheesecake at home? To get it right, it\u2019s a rather finicky process\u2014traditional cheesecake<\/a>\u00a0is a delicate dessert that has to be handled and cooked gently.<\/p>\n

Here\u2019s an idea: Save your energy. Cook the cheesecake sous vide at exactly the right temperature. Then there\u2019s zero worry about overcooking or cooking too quickly!<\/p>\n

How To Cook Sous Vide Cheesecake<\/span><\/h2>\n

Since you traditionally cook cheesecake in a water bath, sous vide cooking just makes sense. Sous vide cooking involves submerging foods in a water bath while a device called an immersion circulator keeps the water at a consistent temperature.<\/p>\n

To cook cheesecake sous vide, first mix up the cheesecake base. I like to use buttermilk in my mix for some extra tang, but heavy cream is also fine.<\/p>\n

Then divide the cheesecake mixture into 8-ounce glass jars, add the lids, and tightly seal. Using tongs (either ones used for canning like\u00a0this one<\/a>, or kitchen tongs) to transfer them to the hot water bath. Cook sous vide at 176\u00b0F for 90 minutes, let them cool, refrigerate, and then eat up! Easy!<\/p>\n

The finished cheesecakes, served in individual jars, are so silky smooth and irresistible that you\u2019ll be scraping up every last bit with your spoon.<\/p>\n

\"Sous<\/p>\n

How Long Will This Cheesecake Keep?<\/span><\/h2>\n

And don\u2019t worry about storage. Once these are cooked and chilled, they will keep well for about a week in a fridge. But I guarantee that they will not last that long.<\/p>\n

For the cheesecake<\/h3>\n

Ingredients<\/h3><\/p>\n