back to top
Tasty

Sous Vide Vanilla Bean Cheesecake

hm

Posted on

Sous Vide Vanilla Bean Cheesecake

4 servingsINGREDIENTS225 g (8 oz) cream cheese, 1 package, at room temperature50 g (1/4 cup) sugar1/4 teaspoon kosher salt55 g (1/4 cup) sour cream1/2  vanilla bean, halved lengthwise and seeds scraped out2  large egg graham cracker, optionalPREPARATION1. To start cooking, fill a medium pot with water, ½ of the way full. Place your pot on the surface, attach the probe to the side of the pot, and plug the thermometer into your One Top.2. While water is heating, split the vanilla bean and scrape out the caviar. Then combine cream cheese, sugar, and salt in a bowl and beat with a hand mixer on medium speed until smooth.3. Add the sour cream and vanilla bean seeds and beat until smooth.4. Add the eggs one at a time, beating well after each before adding the next.5. Pour the cheesecake batter into the mason jars, and seal tightly with lids.6. Using tongs, set the cheesecake jars in the heated water and let cook, undisturbed, for 90 minutes. Note: The water level should be above the cheesecake line. Add more if needed.7. Use tongs to carefully remove the jars from the water and allow to cool to room temperature. Once cooled, refrigerate the cheesecake jars at least 4 hours or, preferably, overnight.8. To serve, unscrew the lids from the jars and top with crumbled graham cracker. Enjoy!
BuzzFeed

4 servings

INGREDIENTS

225 g (8 oz) cream cheese, 1 package, at room temperature

50 g (1/4 cup) sugar

1/4 teaspoon kosher salt

55 g (1/4 cup) sour cream

1/2 vanilla bean, halved lengthwise and seeds scraped out

2 large egg

graham cracker, optional

PREPARATION

1. To start cooking, fill a medium pot with water, ½ of the way full. Place your pot on the surface, attach the probe to the side of the pot, and plug the thermometer into your One Top.

2. While water is heating, split the vanilla bean and scrape out the caviar. Then combine cream cheese, sugar, and salt in a bowl and beat with a hand mixer on medium speed until smooth.

3. Add the sour cream and vanilla bean seeds and beat until smooth.

4. Add the eggs one at a time, beating well after each before adding the next.

5. Pour the cheesecake batter into the mason jars, and seal tightly with lids.

6. Using tongs, set the cheesecake jars in the heated water and let cook, undisturbed, for 90 minutes. Note: The water level should be above the cheesecake line. Add more if needed.

7. Use tongs to carefully remove the jars from the water and allow to cool to room temperature. Once cooled, refrigerate the cheesecake jars at least 4 hours or, preferably, overnight.

8. To serve, unscrew the lids from the jars and top with crumbled graham cracker. Enjoy!

The best things at three price points