The Bomb Mini Cheesecakes

Ingredients for 10

• 16oz Cream Cheese, softened to room temperature

• 3/4 c granulated sugar

• 1/2 tsp salt (Kosher preferred)

• 3 whole eggs

• 1 tsp vanilla extract

• 1/2 c heavy whipping cream (You can use buttermilk but it will change the taste. I would recommend you try buttermilk once however.)

• 1 1/4c graham cracker crumbs for crust

• 1/4 c sugar for crust

• 1/3 c melted butter for crust

Directions

• Step 1

  In a small now stir together the crumbs and 1/4 cup of sugar. Add your melted butter and toss until combined. The mix should be able to be formed into a pad like damp sand.

• Step 2

  Put 1 tbsp of crust in each container and tap down. I use the bottom of a salt shaker.

• Step 3

  Put crust filled containers into a 350 degree oven for 10 minutes. Once done remove and let cool while you make the cheesecake mixture.

• Step 4

  Start your sous vide bath to heat to 176 degrees.

• Step 5

  Add cream cheese, sugar, and salt to a bowl and blend/mix until the mixture is smooth. Be sure to scrape the sides of the bowl to get all the mixture blended.

• Step 6

  Add eggs and vanilla to the mixture and blend together.

• Step 7

  Add your heavy whipping cream or buttermilk and then blend until smooth. If you choose buttermilk the flavor will be fuller and have a richer taste. I prefer the heavy whipping cream but either are suitable.

• 

  Step 8

  Add your mixture to each container. Fill to the fill line of the 4oz container. Any left over can be split amongst the containers. You’ll want to leave a bit of room for your topping or garnish.

• 

  Step 9

  After removing from the bath. Chill overnight in the fridge.

• Finishing Steps

• Step 0

  Garnish with any fruit topping or just some fresh berries like raspberry, blackberry or strawberry.

• Step 1

  For a special touch. Take a cup of strawberries and put in food processor. Whisk in 2 Tbsp of sugar. Strain to remove the pulp. Pour a tsp or two into each jar before you put in the bath. You can let the mixture on top or swirl into the filling with a small skewer.

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