My adventures with Sous Vide cooking continues. Today I have something really, really special to share with you. A lemon chiffon cheesecake made using the Sous Vide cooking method. Top it with an easy to make fresh strawberry sauce and you will think you have died and gone to heaven!
My husband’s absolute favorite cake is cheesecake. Last year I drove an hour and half, in rush hour traffic to pick up his favorite cheesecake from a local restaurant. It was worth the drive; that cake was delicious!
I don’t have the time or inclination to do that on a regular basis so when I came across this recipe I knew I had to give it a try. Boy am I glad I did! I hit the motherlode with this recipe!!!
Not only is it delicious, but cooking it with the Sous Vide method was so easy. The Sous Vide cooking method produces a light, fluffy, smooth texture that rivals any cheesecake I’ve ever eaten. It produces a silky, velvety, smooth and creamy texture that is hard to achieve with most traditional recipes that call for baking a cheesecake in the oven. It’s much lighter and not as heavy and dense as a traditional cheesecake.
If I have any complaints, it would be that it doesn’t have that crunchy sweet graham cracker crust which is one of my favorite things about a traditional cheesecake.
Traditional baked cheesecake is absolutely delicious but Sous Vide cooked cheesecake is so much easier to make and tastes divine!
I topped each serving with my favorite homemade strawberry sauce which gave it a tangy summertime sweetness.
Then I went really fancy, added a dollop of freshly whipped cream and lemon wafer cookies. SHUT THE FRONT DOOR!
Are you ready to give this recipe a try?
First you will need to set up the Sous Vide cooker by attaching it to the side of a large pot. Fill the pot with water and set the temperature to 172° F.
TIP: Check the side of the Sous Vide to make sure you get the water level between the high and low water marks. Keep the water level toward the low side. Once you place the jars in the pot they will displace a lot of the water causing the water level to rise.
While the water is coming up to temperature, prepare mason jars by removing the lids and spraying the insides with non-stick cooking spray. Set aside.
With an electric stand mixer on medium high speed, beat the cream cheese sugar and vanilla extract until well combined and creamy smooth, scraping down the sides of the bowl as needed.
Next beat in lemon juice and zest.
Slowly add beaten eggs to the mixture, mixing to combine. Scrape down sides of the bowl as needed.
Once the eggs are fully incorporated, add the sour cream and salt. Mix well to combine. You should have a fairly thick, creamy, smooth batter.
Divide the batter evenly among the prepared jars filling them almost to the very top.
Important: Finger tighten the lids. Do not overtighten the lids. It is important to allow air to escape from the jars while they cook. Over-tightening the lids may lead to the jars cracking while they cook.
Using a damp paper towel wipe off each jar to remove any batter that may have gotten on the outside of the jars as you are filling them.
Place jars in a pan filled with warm water for about 5-10 minutes to temper them. I used a pot filled with hot tap water, but a 13X9 inch pan would work well for this purpose.
When the water temperature in the Sous Vide pot reaches 172°, use tongs to carefully move the jars from the warm water bath to the pot of hot cooking water. Be sure that all the jars are completely submerged below the surface of the water.
Cook @ 172 degrees for 90 minutes.
Using tongs, carefully remove jars from the hot water and allow them to come to room temperature.
Refrigerate for at least 2 hours or until ready to serve.
To serve run a knife along the edges of the jar and turn contents out onto a plate.
Top each serving of cheesecake with strawberry sauce, a dollop of freshly whipped cream and a sprinkle of crushed lemon wafer cookies or crushed graham crackers.
This cheesecake would also be delicious served with just fresh fruit such as raspberries or strawberries and a sprig of mint.
Sous Vide Lemon Chiffon Cheesecake
Equipment
- Sous Vide
- (9) 4 oz. glass mason jars with lids
Ingredients
- 2 (8 oz) blocks cream cheese, softened
- 2 large room temperature, eggs, beaten
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- ½ cup sour cream
- ½ tsp salt
Instructions
- Set up Sous Vide cooker by attaching it to the side of a large pot. Fill pot with water and set the temperature to 172° F.
- While the water is coming up to temperature, prepare mason jars by spraying them with non-stick cooking spray. Set aside.
- With an electric stand mixer on medium high speed, beat cream cheese until smooth, scraping down the sides of the bowl as needed.
- Add the sugar and vanilla extract and beat together until well combined and creamy smooth.
- Beat in lemon juice and zest.
- Slowly add beaten eggs to the mixture, beating to combine. Scrape down sides of the bowl as needed.
- Once eggs are incorporated, add sour cream and salt. Mix well to combine.
- Divide the batter evenly among prepared jars filling them almost to the top.
- Finger tighten the lids. Do not overtighten the lids. It is important to allow air to escape from the jars while they cook. Over-tightening the lids may lead to the jars cracking while they cook.
- Place jars in a shallow pan filled with warm water for about 5-10 minutes to temper them.
- When the water temperature reaches 172°, use tongs to carefully move the jars from the warm water bath to the pot of hot water. Be sure that the jars are completely submerged below the surface of the water.
- Cook for 90 minutes.
- Using tongs, carefully remove jars from the hot water and allow them to come to room temperature.
- Refrigerate for at least 2 hours or until ready to serve.
- To serve run a knife along the edges of the jar and turn contents out onto a plate.
- Top each serving with strawberry sauce, freshly whipped cream, crushed graham crackers sprinkled on top or lemon wafer cookies.
- Can also be served with just fresh fruit such as raspberries or strawberries and a sprig of mint.
Notes
I like to prepare the strawberry sauce while the cheesecake is cooking. The link below will take you to the recipe with step by step instructions for how to make the fresh strawberry sauce.
You can easily double this cheesecake recipe if you are planning to serve a crowd. Be prepared to enjoy the creamiest, smoothest, most luscious cheesecake you have ever eaten!!! The creamy texture of the cheesecake produced by cooking it the Sous Vide method is like nothing you have ever tried.
You are going to love this cheesecake!