Sous Vide Cheesecake
Chef Anthony Spizale is an #anovafoodnerd born and raised in New Orleans. Chef Spizale grew up in an Italian family, so naturally, food and family have always been integral parts of his life. His family gatherings involve everything from seafood boils, fish fries, barbe ...
There’s beauty in taking some simple, locally sourced ingredients and making something elegant. Everyone thinks cheesecake is so difficult, but with sous vide, this cheesecake is so easy. In fact, this recipe makes it easy enough to have cheesecake every week if you want!
Ingredients for 6
6 small jam jars or mason jars
12oz cream cheese, room temperature
1/2 cup of sugar
1/4 cup of creole cream cheese or creme fraiche
Zest of 1 lemon
1/2 tablespoon vanilla extract
Set your Anova Precision Cooker to 176ºF.
In a bowl, whip the cream cheese, sugar and yogurt or sour cream together until smooth.
Gradually add in the eggs one by one, beating well in between.
Once the eggs are incorporated, add the, zest, vanilla and beat to incorporate.
Pour the cheesecake mixture into the jars, distributing evenly.
Close the lids to the jars so that water will not leak in but not too tight. Air bubbles should be seen escaping from the jar when it is underwater. Finger tight is ideal.
Place the jars into the hot water bath using tongs and cook for 90 minutes.
Once they are cooked, remove them from the water bath and let them cool at room temperature before putting them in the fridge for a couple of hours to set further.
Cheesecake should be served thoroughly chilled. Top with fresh fruit, or blueberry compote. You can find the recipe for super simple blueberry compote on the Anova blog!