Sous Vide Cheesecake

Similarly to the Creme Brulee, these mini cheesecakes are also made in 4oz canning jars. Kids absolutely love them! I use a simple graham cracker crust at the base of the jar - if you have the time, pre-baking the crust in the jars for 10 minutes helps develop a traditional cheesecake crust. However, simply adding the crust mixture without baking still results in an amazing and fun dessert. When finished, top the dessert with your favorite fruit!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat water bath to 176F.

Step 2

Crush graham crackers into very fine pieces. I place them in a sandwich bag and use a rolling pin.

Step 3

Add sugar, melted butter, and cinnamon. Mix thoroughly.

Step 4

Place crust mixture at the bottom of 8 4oz canning jars and firmly pack down.

Step 5

Add room temperature cream cheese, eggs, sugar, sour cream, and vanilla into a large mixing bowl and mix thoroughly.

Step 6

Add cheesecake mixture to each canning jar, leaving about ½ inch from the top.

Step 7

Tighten canning jar lids using ONLY your fingertips, ensuring not to fully tighten as air must escape during the cooking process.

Step 8

Cook for 1 hour 30 minutes.

Step 9

Carefully remove from water bath using tongs and let chill on the counter until cool to touch (about 1 hour).

Step 10

Place cheesecakes in refrigerator for at least 4 hours.

Step 11

Open lid, top with fresh fruit or blueberry filling, and enjoy!

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