Sous Vide Lemon Chiffon Cheesecake
A silky, velvety, creamy smooth cheesecake cooked with the Sous Vide.
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
Once cheesecake has come to room temperature, tighten lids on each jar and store in the refrigerator. Cheesecake will keep in the fridge for up to 3 weeks.