Sous Vide Raspberry Creme Brulee Cheesecake
Serve up all of your favorite flavors with this rich, decadent, and super simple sous vide dessert. The perfect treat for a dinner party or as the evening capper to a holiday dinner, this custardy dessert will come out impeccably every time.
Erika snagged her first Anova when she was in college, and she wasn't your typical college student, she needed REAL food and not just packaged ramen and take-out. The Anova was a natural decision, and she's been rolling out ridiculous tasting, and looking, sous vide meals ever since. Find her on Instagram at www.instagram.com/foodandfrenchies
Prep Time: 00:15
Recipe Time: 01:30
175F / 79.4C
- 2 8-oz packages cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 1/3 teaspoon (2 grams) Kosher salt
- 1 teaspoon (4.2 grams) vanilla bean paste or extract
- 1/2 cup (119 grams) heavy whipping cream
- 1/2 pint fresh raspberries or 1 cup (250 grams) frozen raspberries
- 1 tablespoon (12.5 grams) granulated sugar
- 2 teaspoons (9.5 grams) fresh lemon juice
- Granulated sugar for brulee
- 3 large eggs
- Set your Anova Sous Vide Precision Cooker to 175ºF / 79.4ºC
- In a large mixing bowl, combine cream cheese, sugar and salt. Using a hand mixer (or a stand mixer), blend until no lumps of cream cheese remain.
- Add eggs, vanilla and cream and mix just until everything is combined, scraping down the sides of the bowl if necessary.
- Transfer cheesecake to jars (I use 1/5th pint Weck jars or 4 oz mason jars. It'll yield about 6 jars). Do not fill all the way to the top, leave room in the jar for expansion.
- In a microwave safe bowl, combine raspberries, sugar and lemon juice. Microwave for 1 minute or until raspberries are breaking down. Using a whisk or fork, mash the mixture until the raspberries are broken up. Strain the seeds out and put liquid into a squeeze bottle or bowl.
- Add about a teaspoon of raspberry liquid to each jar, stirring to evenly distribute it.
- Put the lids on the jars (use 2-3 clips for Weck jars or seal fingertip tight for Mason jars) and lower into the bath. Sous vide for 90 minutes.
- Remove from bath and allow to cool on the counter for 20 minutes.
- Place into fridge and allow to set for at least 4 hours or overnight (they'll keep for about a week in their sealed jars)
- Remove from fridge once set and remove lids. Carefully smooth the tops if necessary and sprinkle granulated sugar on, swirling the jar for even distribution.
- Carefully torch the sugar until caramelized and repeat for several layers for best results. Serve immediately (do not brûlée ahead of time!).