Cheesecake in a Jar
This recipe is printed from Scissors, Paper, Bacon.
Equipment
- 1 Sous Vide Cooker
- 8 1/2 cup jars with lids
- 1 Food Processor
- 1 vacuum sealer
Ingredients
Cheesecake Batter
- 450 grams cream cheese, at room temperature
- ½ cup sugar
- ½ cup sour cream
- 1 lemon, zest and juice
- 2 eggs
Biscuit Crumb
- 100 grams digestive biscuits
- 2 tablespoons butter
- ½ teaspoon cinnamon
- pinch salt
Blueberry Compote
- 2 cup frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
Cheesecake batter
- Set the sous vide to 80 °C.
- In a food processor, blend the cream cheese and the sugar. Add the sour cream and lemon zest and blend again.
- Add the eggs one at a time, blending between after each addition.
- Divide the cheesecake batter among 8 x 1/2 cup capacity jars, stopping just below the thread of the jar. Wipe down the jar rim and place on the lid.
- Use a pair of tongs to lower the jars into the water and cook the cheesecakes for 90 minutes.
- Remove the cheesecakes from the water and refrigerate for at least 4 hours, or overnight.
Blueberry Compote
- In a saucepan, add the blueberries, sugar and lemon juice.
- Bring to a low simmer and cook for 10-15 minutes, stirring occasionally until the blueberries have started to soften and the mixture has thickened slightly.
- Remove from the heat, allow to cool to room temperature before refrigerating until needed.
Biscuit Crumb
- Use a rolling pin or food processor to break down the biscuits into crumbs.
- Add the butter to a saucepan and melt over a medium heat. Add the biscuits and cinnamon and toss to coat. Set aside to cool until needed.
To Serve
- Remove the lids from the jars and top with a spoonful of biscuit crumb and a spoonful of blueberry compote.