Sous Vide Chocolate Cheesecake with Raspberry Sauce

Ingredients for 6

• 10 chocolate cream filled sandwich cookies

• 4½ ounces (126g) dark chocolate

• 12 ounces (336g) cream cheese, room temperature

• 2 ounces (56g) Sour Cream

• 2 Eggs

• 2/3 cup (133g) Sugar

• 1 teaspoon (4g) Vanilla

• 2 tablespoons (10g) cocoa powder, sifted

• For Raspberry Sauce:

• 1 cup (123g) frozen raspberries, thawed

• 1/4 cup (50g) sugar

• Freshly squeezed lemon juice from half a lemon

• Splash Orange liqueur (such as Cointreau)

• ½ cup whipped cream

Directions

• 

  Step 1

  Heat water to 176ºF using Avova Precision Cooker.

• 

  Step 2

  Place chocolate cream cookies in plastic bag and crush using rolling pin. Divide cookie crumbs among 6 small glass containers with lids (small mason jars or jam jars; jars with straight sides are best). Melt chocolate by placing chocolate into microwave proof bowl. Heat 30 seconds at a time, stirring after each 30-second shift. When it is almost all melted (you can still see some bits of chocolate in melted chocolate), set bowl on counter. Stir until completely smooth. Set aside.

• 

  Step 3

  Place cream cheese into mixing bowl. Use mixer to whip cream cheese until smooth and soft. Add sour cream, eggs, sugar, and vanilla. Mix until smooth. Add melted chocolate, mixing until completely incorporated. Add sifted cocoa powder and mix in completely.

• 

  Step 4

  Divide cheesecake mixture among jars with cookie crumbs. Seal tightly and place into hot water, using rack if needed to keep jars from tipping. Cook 2 hours. Cheesecakes will look slightly “jiggly” in centers still. Remove jars from hot water. Cool on counter 30 minutes, then cool in refrigerator at least 6 hours before serving.

• 

  Step 5

  While cheesecakes cook, make raspberry sauce: Blend raspberries, sugar, lemon juice and liqueur in blender. Strain if you do not like the raspberry seeds. Keep chilled until ready to serve.

• Finishing Step: To Serve

• 

  Step 0

  To serve, top each cheesecake with whipped cream and 2 tablespoons (28g) raspberry sauce. Serve in jars or run knife around edge of cheesecake, invert onto dessert plate, top with whipped cream and raspberry sauce and serve.

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