Sous Vide White and Milk Chocolate Cheesecakes
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
Pro-level cooking techniques made simple.
Ingredients for 6
12 ounces (336g) cream cheese softened to room temperature
2 ounces (56g) sour cream
1 teaspoon (4g) vanilla
3.5 ounces (98g) white chocolate
3.5 ounces (98g) milk chocolate
Extra white and milk chocolate chips for garnish.
Heat water to 176ºF/80ºC using Anova Precision Cooker.
While water heats, mix cream cheese, sour cream, eggs and vanilla together in mixing bowl. Mix until smooth.
Place white chocolate in glass container. Heat in microwave until melted, stirring after every 30 seconds until all white chocolate is melted. Place milk chocolate into glass container and melt in the same manner.
Divide cream cheese mixture into two bowls. Add melted white chocolate to one bowl, stirring until white chocolate is completely mixed in, and add melted milk chocolate to the other bowl, stirring until milk chocolate is completely mixed into that bowl.
Have 6 mason jars or jam jars ready to fill. Divide milk chocolate mixture evenly among the six jars. Top each layer of milk chocolate cheesecake with the whit chocolate cheesecake mixture. Use a knife to gently swirl the two batters together, just enough to marble the batters, not so much that you lose sight of the two colors. Cover the jars tightly and gently place jars into hot water and cook 2 hours, until set.
Finishing Steps: To Serve
Remove from hot water. Uncover immediately and sprinkle a mixture of white and milk chocolate chips on top; replace lids. Cool 30 minutes on counter, then refrigerate overnight.
Uncover and serve in jars OR invert cheesecakes onto dessert plates to serve. (If you like, take cheesecakes out of refrigerator up to 60 minutes before serving.)