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    Home » Recipes » Desserts

    Unreal Sous Vide Cheesecake

    Nov 21, 2019 · 7 Comments

    Cheesecake has been one of my favorite desserts throughout my life. It’s a delicious sweet and tangy dessert that has perfectly thick, creamy texture. Also, it is typically served on graham cracker crust which brings it all together.

    I decided it was finally time to put a sous vide twist on a classic New York cheesecake with a graham cracker crust. I wanted to create a sous vide cheesecake recipe that is simple to make and consistent every time. And boy, this is it. The flavors are spot on, the texture is perfect, and the graham cracker crust on top is delightful. Give it a try now.

    Sous Vide cheesecake with fresh strawberries

    Packaging

    An essential part of cooking sous vide is putting ingredients in an air-tight bag or container. The two most common techniques to package your ingredients are vacuum sealing and using the water displacement method.

    However, in this recipe, we keep things simple by using canning jars. Just add all the ingredients into canning jars, tighten the lid, and drop the jar in the water bath.

    Note that 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.

    Time and Temperature

    Through lots of R&D, we’ve found that cooking the 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.

    Special Equipment

    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.

    Sous Vide cheesecake with fresh strawberries
    5 from 3 votes
    Print

    Unreal Sous Vide Cheesecake

    Course Dessert
    Cuisine American
    Keyword cheesecake, dessert, jar, sous vide
    Prep Time 15 minutes
    Sous Vide Time 1 hour 30 minutes
    Total Time 1 hour 45 minutes
    Servings 12 people

    Ingredients

    Cheesecake Filling

    • 2 8 oz. cream cheese packages
    • ½ cup buttermilk
    • ½ cup sugar
    • 3 large eggs
    • 1 teaspoon vanilla
    • ½ teaspoon salt

    Crust

    • 9 graham crackers
    • 2 tablespoon granulated sugar
    • 5 tablespoon salted butter, melted
    • ¼ teaspoon cinnamon

    Instructions

    Preparing the Cheesecake

    1. Set sous vide machine at 80C/176F.

    2. 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.

    3. 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.

    4. 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 crust (recipe below) and your favorite toppings. Now enjoy these heavenly treats straight from the jar!

    Preparing the Crust

    1. Preheat oven to 163/325F.

    2. In a food processor, pulse graham crackers until finely crushed. Add sugar and cinnamon and mix until ingredients are combined. Slowly pour in melted butter to mixture while pulsing. Alternatively use a bag to crush the graham crackers then stir in the sugar, cinnamon and butter by hand if you don't have a food processor!

    3. Spread mixture in an even layer on a lined cookie sheet. Bake for 15 minutes, stirring halfway through.

    4. Remove crust mixture from oven, and set aside to cool.

    Recipe Notes

    • 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
    « Delicious Sous Vide Pumpkin Pie
    Bomb Sous Vide Oreo Cheesecake »

    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Jenny says

      February 18, 2020 at 4:51 pm

      Fantastic recipe. Had no idea you could make cheesecake in sous vide, and this was exactly what I wanted.

      Reply
    2. Caralynn W says

      April 05, 2020 at 10:56 am

      Holy cow this cheesecake was amazing. Like restaurant quality. Blown away.

      Reply
    3. Harri C says

      January 16, 2021 at 3:17 pm

      Thank you for this recipe - it's absolutely brilliant. When topped with a mixed berry compote this is the nicest cheesecake I've ever had! The individual jars make it so easy to prepare ahead too (and look very cute) 🙂

      Reply
    4. Mary says

      February 12, 2021 at 6:03 am

      I have not tied this recipe yet but the first picture looks like it has the graham cracker crust on the bottom and a sprinkle on top yet the recipe does not say to put a layer of graham on bottom, please reply. Thank you.

      Reply
      • Jason Veselak says

        February 15, 2021 at 9:21 am

        Hi Mary, the graham cracker crust should be sprinkled on the top. The first photo was from a test runs where I put graham crackers on the bottom, but I found that it made the graham cracker mixture soggy. SO I recommend just sprinkling on the top once it is done in the SV :).

        Reply
    5. Jeff Rance says

      June 05, 2022 at 6:13 pm

      Can this recipe be cut in half to serve 6?

      Reply
      • Jason Veselak says

        June 07, 2022 at 12:29 pm

        Absolutely. Enjoy!

        Reply

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