Easy Jar Cheesecake

A simple dessert of rich and decadent New York Style cheesecake. Creamy with a slight tang, thanks to the addition of buttermilk.

Author

dragonrods

Love cooking and enjoy cooking meats, smoking foods and desserts. Got my first Sous Vide in 2018 and have not looked back!

Prep Time: 00:30

Recipe Time: 01:30

Temperature : 176F / 80C

Ingredients

• 2 8oz Packages of softened Cream Cheese
• 2/3 Cup of Sugar
• 3 Large Eggs
• 2/3 Cup of Buttermilk
• 1 1/2 teaspoons of Vanilla Extract
• 1/8 teaspoon of Salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 176.0ºF / 80.0ºC.
2. Make sure there is enough water in the pot to completely cover the jars.
3. In a stand mixer with the paddle attachment or with a hand mixer, beat together cream cheese and sugar at medium speed until it’s light and fluffy. Then add in the eggs, one at a time, and beat until combined.
4. Slowly add the buttermilk to the cream cheese mixture, mixing on low until it’s combined. Then add the vanilla and salt, and mix until the cheesecake mixture has no lumps and is an even consistency. Stop the mixer a couple times and scrape down the sides of the bowl to make sure everything is evenly incorporated.
5. Fill the jars by transferring the mixture to a large measuring cup or bowl with a spout. Divide the cheesecake mixture among 6 jars, leaving about 1 1/2 inches of room at the top of each jar. Seal jars tightly with lids and bands, just hand tightened only.
6. Once the water has come to temperature, add the jars and cook for 90 minutes. Then remove the jars carefully and allow to cool. Refrigerate the jars to set the cheesecake completely, although they can be served at room temperature as well.

1. Serve by placing a big spoonful of your favorite fruit topping over each jar along with a spoonful of crumbled graham crackers.