This lemon sous vide cheesecake is so good, and — with the help of the sous vide — so easy! This recipe bakes in water in individual glass jars for 1 hour and 30 minutes and chills overnight in the fridge. The result? Six perfectly portioned, perfectly cooked cheesecakes. Top with fruit or jam and enjoy!
Sous vide is the ultimate cooking method for difficult desserts like crème brulee and cheesecake. No matter how annoyingly difficult the traditional recipes for a dessert are, the sous vide versions are easier. Blend the ingredients. Pour them in a jar. Drop the jars in a water bath. Chill. That’s it.
There’s so much room to get creative with sous vide desserts, too! I love to make sous vide bread pudding and sous vide nutella cakes.
If you’re looking for even more sous vide dessert inspiration, you’ll find it in my first cookbook, Everyday Sous Vide!
These cheesecakes are great for entertaining because you create them in individual portions. No slicing and serving and getting everyone’s portion size just so. Hand ’em a jar. Let them eat cake. Sous vide cheesecake, specifically. Because cheesecake is always a crowd pleaser!
How to Make Sous Vide Cheesecake
Start by preheating a water bath with an immersion circulator to 175 degrees F.
The recipe in my cookbook is really simple and meant to be a foil for whatever flavors you’d like to add. For this variation, I sub vanilla for Nielsen Massey’s new Pure Lemon Paste. You could also use lemon juice and lemon zest instead.
It’s made with pure lemon extract and contains the natural essence of California lemons. I love the way this new addition serves as a time-saver in the kitchen, allowing you add a layer of sweet, bright, citrus flavor to many dishes, without the need to juice or zest. Not to mention, it smells really good.
For more easy sous vide desserts (they are seriously the best!) try out my Sous Vide Cherry Cheesecake or if you want just a regular delicious dessert (no fancy technique involved) these lemons bars are divine!
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
Lemon Sous Vide Cheesecake (6 Individual Servings!)
- 2 eight-ounce packages of cream cheese, softened to room temperature
- ½ cup granulated sugar
- ¼ tsp salt
- 3 large eggs
- 1 tsp Neilsen Massey Pure Lemon Paste
- ½ cup heavy whipping cream
- Get immersion circulator setup and start preheating water bath to 175 degrees F. This is a hot temperature for sous vide cooking: don’t forget to place a trivet under your container!
- Add all ingredients to a blender. Blend until smooth – there should be no cream cheese chunks and eggs should be completely incorporated. You may need to pause the blender and use a spatula to scrape down the sides a few times.
- Prepare 6 quart-sized, wide mouth mason jars by removing the lids and spraying inside of jars with nonstick spray.
- Pour the cream cheese mixture evenly between the jars.
- Place the undamaged lids on your jars. Close to “finger tight” (you should be able to easily unscrew with just your fingertips). Drop jars carefully into water. Jars should be completely submerged and you should see small air bubbles escaping the jars. If the jars are floating, your lid is on too tight.
- Let cook for 1.5 hours. Remove mason jars to a towel on the counter to cool. Once cool to the touch, place in the refrigerator to chill overnight.
- Serve with fruit, jam, or crumbled graham crackers if desired.
A friend brought this to a gathering and it was delicious! The recipe says “quart-sized” jars, but your picture looks more like 4oz jars.