Recipe for sous vide rum cheesecake
A delicious and rich rum cheesecake with a digestive crust and topped with digestive biscuits and turtle chocolate.
Using sous vide/water bath ensures a consistent and delightful result every time.
Equipment
- Sous Vide
- Canning Jar
- Hand Mixer
Ingredients
- 2 Egg
- 85 gram Sugar
- 100 gram Cream
- 4.2 gram Vanilla Essence
- 8.4 gram Rum Essence
- 1 pinch Salt
- 1 package Digestive biscuits
- 2 glass with lid
- 200 gram Philadelphia cheese
Instructions
- Turn your Sous Vide to 80 degrees Celsius (176 degrees Fahrenheit).
- Crush some digestives and place them at the bottom of the jars, creating a 0.5 - 1cm thick base.
- Whisk Philadelphia and sugar together using a hand mixer. Add the eggs one at a time. Once well blended, add the cream, vanilla essence, and rum essence gradually. Once everything is mixed into a uniform liquid mass, pour it into the jars. It's normal for it to be very liquid. Then, put lids on the jars and secure them - you might want to use a rubber band around the lids.
- Place the jars in your preheated Sous Vide at 80 degrees Celsius (176 degrees Fahrenheit) for an hour and a half.
- After an hour and a half, take the jars out - the mixture should now be firm but airy. Be careful, an 80-degree Sous Vide is surprisingly hot.
- Place the jars in ice water to cool them down faster, then move them to the fridge once they've sufficiently cooled.
- They can last for 7 days in the fridge. When you wish to serve them, just remove the lids and top with some crushed "mock turtle" chocolates and some crushed digestives.
- Enjoy and bon appétit.