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Love this blog and I continue to cook some great dishes from it. Nick Evans’ recipes are, in my experience, reliably good. While I love the idea of expanding my cooking horizons with a “Sous Vide” method of making cheesecake I am reluctant to buy a new piece of equipment to accomplish the task. Is there a another way to achieve this recipe without buying a pump? Your input would be appreciated.
Nick’s so great at developing recipes! We’re fortunate to have him on the team. We have a raspberry cheesecake in jars recipe that you bake in the oven. You could adapt this recipe with baking directions for that one. Good luck! Also if you have a pressure cooker, you can steam cheesecake jars in that, but I’m not sure how long it would take–you’d need to look up a recipe just for that. Does that help? Thank you for reading and cooking with us!
This was delicious, more of a cheesecake mousse than a firm cheesecake but flavor is great. I added some grated lemon and orange zest. yum. I took a couple of jars to work to get opinion and they raved.However, leaving any room in top of jar may make jar float, which is not what you want. Yes it will cook but could be sideways in the jar. So you may have to weight the jars (don’t think of putting weight on top of jars in cooker—they will float the weight off) but attach a weight to jar somehow. or fill the jar completely to the top. filling jar makes a big portion and no room for fruit or sauce—unless you eat some of the cheesecake first.
Glad you liked the cheescake, Cassandra! May I ask what size jars you used? A size larger than 8-ounce would have more headspace, and thus be more likely to float. But if they do float, maybe that can be spun into a neat innovation–vertical cheesecake?
If you want it to be a little more dense then add a little more cheese
Used heavy cream instead of buttermilk..turned out excellent
The recipe is great – but you really need to stress that the jars should only be fingertip tight – which means tightening the lid with your fingertips only – once you feel resistance, use your fingertips to do a slight reverse then do a slight tightening back – fingertips only- this ensures the jar is tight enough to keep water out and loose enough to let air escape. If you tighten to much your jars can crack or worse. So use a light touch!
Thank you! First time sous videing in jars and this saved me. Still lost a jar but could have been way worse!
If I want to make smaller jars (4oz) do I need to adjust the Sous Vide time?
Hey SJ, I don’t think you need to.. the joys of sous vide is that it’s practically impossible to overcook stuff unless you just left it in for hours. That said, I think you probably could take 15-20 minutes off the cooking time without too much worry if you wanted to. Good luck!
Looks fantastic!! How do you keep the jars from moving / touching the hot unit?
Hey Jen, the jars should stay in place b/c of their weight. If they move a little bit it shouldn’t be a problem. And the sous-vide unit doesn’t actually get hotter than the water around it so even if they touch it, it’s okay. Hope that makes sense!
Very yummy and easy to make! Definitely a repeat!