Recipe for strawberry cheesecake sous vide
A delightful Cream Cheese Sous Vide, served with a lovely topping of strawberries and digestive biscuits.
The recipe requires a sous vide water bath and 2 x 250ml canning jars or similar WITH LIDS!
Equipment
- Sous Vide
- Hand Mixer
- Bowl
- Canning Jar
- Pot
Ingredients
Cream Cheese
- 200 gram Cream Cheese Philadelphia
- 75 gram Sugar
- 3 pcs. Egg
- 78 gram Cream
- 8.4 gram Vanilla Essence
- 1 pinch Salt
Topping
- 128 gram Strawberry
- 12.5 gram Sugar
- 7.5 gram Lemon Juice
- 1 pinch Salt
- Digestive biscuits
Instructions
Cream Cheese
- Turn on your Sous Vide to 80 degrees Celsius (176 degrees Fahrenheit).
- Mix Philadelphia cream cheese with sugar using a hand mixer in a bowl. Once it becomes fluffy, add vanilla extract and salt. Then add the eggs one by one. After that, gradually add the cream and continue to mix until well combined.
- Pour the mixture into two 250 ml jars, attach the lids, and place them in the water bath for 1.5 hours. If there are bubbles coming from the lid, it means it is not sealed tightly—consider using a rubber band to ensure a perfect seal.
- When the Cream Cheese is done in the Sous Vide, take the jars out of the water bath and chill them.
- Put a small pot on the stove, add the strawberries along with sugar, lemon juice, and salt. Let it simmer for a few minutes on low heat, then transfer it to a bowl and set it in the fridge to cool.
- When everything is chilled and ready to serve, take your jars and top them with the strawberry topping, garnishing with crushed digestive biscuits.
- Optionally, serve with some extra digestive crumbs for more crunch.
- Your cheesecakes will keep for 7 days in the fridge, so no rush!
- Enjoy ?