This sous vide cheesecake is the perfect easy sous vide dessert. It has a sweet, tangy taste and comes served in individual glass jars.
This recipe is a version of Sous Vide Cheesecake from my brand new book,Everyday Sous Vide: It’s All French to Me. Snag the book for lots of amazing sous vide recipes like this one!
Don’t know about sous vide yet, but curious to learn more? Start here! I tell ya about everything you need to get viding. If you haven’t taken the plunge and are still in the market for an immersion circulator and/or a vacuum sealer then I can’t recommend Vesta Precision‘s products enough: check them out and hop to precision cooking ASAP!
Sous vide desserts are perfect for the holidays.
Per. Fect. Why, you ask? 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.
And they’re 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!
My recipe in the book is really simple and meant to be a foil for whatever flavors you’d like to add. For this variation, I sub out the vanilla for Nielsen Massey’s new Pure Lemon Paste.
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!
Lemon Sous Vide Cheesecake
- 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.