Pro-level cooking techniques made simple.
Ingredients for 12
12 - 4oz mason jars
6 graham crackers
2.5 Tbsp unsalted butter
1 lb whole fat cream cheese
1/2 c sugar
1/2 Tbsp corn starch
Dash of salt
1/4 c sour cream
1 tsp lemon juice (optional)
1/2 tsp vanilla extract
2 large eggs
Set your Anova Sous Vide Precision Cooker to 176.0ºF / 80.0ºC.
Preheat oven to 350°F and lightly oil 12 - 4oz mason jars.
Crush the graham crackers in a food processor (or in a bag using a rolling pin) until they form fine crumbs. Melt the butter in the microwave and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. If not, add extra 1/2 Tbsps of water (one a time) until the mixture holds together. Divide mixture into the 12 jars (roughly 1/2 Tbsp each) and press it evenly into the bottom.
Bake the crusts in the jars for 8 minutes. Let the crust cool on a cooling rack while you prepare the filling.
Place the cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric handheld mixer and large bowl.) Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.
Add the sour cream, lemon juice, and vanilla and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.
With the mixer on medium-low speed, beat in the eggs one at a time. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in.
Scrape down the beater and sides of the bowl with a spatula. Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don't worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won't affect the finished cheesecake.
Divide the batter evenly between the jars and screw the lids on finger tight.
Use tongs to submerge the jars in the water bath. Let cook for 2 hours then transfer to a cooling rack to let cool. Once the jars have sealed, refrigerate for at least 2 hours to set.