Deconstructed strawberry cheescake

A creamy rich velvety traditional cheescake that you can make ahead and top with your favorite toppings upon serving

Author

eQZ593IyPyOgAX2e5bZjVZ

Prep Time: 00:00

Recipe Time: 01:30

Temperature : 176F / 80C

Ingredients

• 2 pkg cream cheese
• 1/2 c buttermilk
• 1/2 c sugar
• 3 eggs
• 1 tsp vanilla
• 1/2 tsp salt
• For crust: 1.5 c Graham cookies crushed
• 2.5 tbsp sugar
• 1/3 c butter melted
• 1/4 tsp cinnamon
• To make buttermilk mix 1 tbsp vinegar with 1 cup milk

Directions

1. Set sous vide machine at 80° C or 176 f. In a mixer combined cream cheese sugar salt eggs and vanilla mix until ingredients are combined and cream cheese is softened add in buttermilk mix again until ingredients are combined. Fill jars 3/4 full, use fingertips to gently close the jars without tightening. This allows air to escape. Add jars to bath for 90 min.
2. Once timer goes off, take jars out with canning prongs and sit on counter 30 min. Set in fridge for 6 hours to set.

Finishing Steps

1. Take cheescake out of fridge 30 min before serving. Add crust sl, toppings, whip cream and garnish.