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+ servings
sous vide cheesecake in individual glass jars
5 stars from 1 review

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Lemon Sous Vide Cheesecake (6 Individual Servings!)

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Yield: 6 people
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!

Ingredients
 

  • 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

Instructions
 

  • 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.
Cuisine: American
Course: Dessert
Author: Chelsea Cole
Calories: 166kcal, Carbohydrates: 17g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 137mg, Potassium: 46mg, Sugar: 17g, Vitamin A: 415IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.