Mason Jar Cheese Cakes

Perfect cheese cake every time. Cook at the perfect temperature every time without worrying. Traditional cheesecake can be frustrating but cooking them Sous vide makes for a perfect dessert every time. This recipe makes 6 servings

Author

Aron D

All things food bbq and Sous vide. Check me out on Instagram @tbsq.co

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 176F / 80C

Ingredients

• Cheesecake ingredients
• 2 packages of cream cheese (softened)
• 2/3 cup of sugar
• 3 large eggs
• 2/3 cup of buttermilk
• 2 teaspoons of vanilla
• Pinch of salt
• Topping
• 2 cups of fresh strawberries (chopped) and blue berries
• 2 tablespoons of sugar
• 1 tablespoon lemon juice
• Pinch of salt
• Crushed graham crackers

Directions

1. Set Sous Vide to 176° and let come up to temperature.
2. Beat together sugar, cream cheese and eggs. Add sugar and cream cheese and beat until it’s soft. Add eggs and beat in 1 at a time.
3. Add the butter milk. Once combined add vanilla and salt until you have a smooth textured batter with no lumps.
4. Fill the jars with the batter, leaving and inch to inch and half from the top of the jars. Use the small 8 ounce mason jars. Seal the jars and place in the water.
5. Place the jars into the water for 90 min. After 90 min remove from the water and let sit until they reach room temp. Set in the fridge and let set before serving.
6. Place the fruit into a small pot with salt and lemon juice. On low heat, cook for a few minutes , just until the strawberries start to break down. Cool to room temperature.

Finishing Steps

1. Serving the cheesecake: place a generous layer of crushed graham crackers and then the fruit on top of the cheese cake.