Sous vide oreo cheesecake is the bomb. First off, cooking the cheesecake sous vide is simply unbelievable. The flavors are spot on. The texture is perfect. A pure mouthgasm. Then you add oreo cookies to the mix and it becomes a game changer.
Do yourself a favor and make oreo cheesecake stat.
Time and Temperature
Through lots of R&D, we’ve found that cooking the oreo cheesecake at 80C/176F for an hour and a half is the perfect combo. This time and temperature gives the cheesecake that delicious, creamy texture that you are seeking. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule).
Once the cheesecakes are done cooking in the sous vide, please chill for at least 6 hours for the dessert to set.
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a large batch of cheesecakes in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for hours care-free.
Mason Jars – For this recipe, you are going to need 4 oz. canning jars. We prefer using the king of mason jars, Ball, for the job. Ball mason jars are reliable, so you can rest easy knowing the lid will remain sealed while submerged.
Check out our full list of recommended gear here.
Bomb Sous Vide Oreo Cheesecake
- 2 8 oz. cream cheese packages
- ½ cup buttermilk
- ½ cup sugar
- 3 large eggs
- 7 oreo cookies, crushed
- 1 teaspoon vanilla
- ½ teaspoon salt
- 9 oreo cookies
- 4 tablespoon salted butter
Preparing the Cheesecake
Set sous vide machine at 80C/176F.
In food processor or mixer, combine cream cheese, sugar, salt, eggs and vanilla. Mix until ingredients are combined and cream cheese is softened. Scrape down sides, add in buttermilk and mix again until ingredients evenly incorporated. Fold in crushed oreo cookies and stir well.
Pour an equal amount of cheesecake filling in each canning jar, and screw on the lid of each jar (see note). Gently submerge the entire jars in the bath using rubber tongs, and set a timer for an hour and a half.
Remove from bath and let rest on counter top for 30 minutes to cool. Once cooled, transfer the cheesecake to the refrigerator for a minimum of 6 hours to set the filling. When ready to serve, garnish with the oreo crust (recipe below) and your favorite toppings. Now enjoy these heavenly treats straight from the jar!
Preparing the Crust
Preheat oven to 163/325F.
In a food processor, pulse oreos until finely crushed. Slowly pour in melted butter to mixture while pulsing. Alternatively use a bag to crush the oreos then stir in the butter by hand if you don't have a food processor!
Spread mixture in an even layer on a lined cookie sheet. Bake for 15 minutes, stirring halfway through.
Remove crust mixture from oven, and set aside to cool.
- The lid should not be put on too tight or the air pressure will not be able to release, causing the jars to shatter in the water. Try only using your fingertips when attaching the lid.
- Store in refrigerator for up to 5 days
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