Sous Vide Cheesecake in a Jar

I've been having a blast playing with my new sous vide circulator.  This week I have a great cheesecake recipe to share, but instead of being baked in a springform pan, it's cooked in tiny jam jars that are submerged in a hot water bath.  How cool is that?  I've omitted the graham cracker crust that usually lines the bottom of a cheesecake, but you could certainly add a thin layer to the bottom of your jars... or sprinkle crushed graham crackers on top just before serving.  

Eating Keto?  My recipe can easily be made keto-friendly by replacing the sugar with an equal amount of granulated splenda (I do not like the flavor erythritol imparts in this recipe).  The keto stats for one serving are as follows:  4g carbs, 6g protein, 27g fat, 245g sodium, 280g calories.

For the cheesecake batter you'll need cream cheese, eggs, sugar (or splenda), and pure vanilla extract (use the good stuff!).  Make sure the cream cheese and eggs are room temperature so leave them out on the counter for several hours before using.

The amount of batter this recipe makes is small so I like to mix it in my small food processor (I love this thing).  Process until completely smooth, scraping the sides of the bowl as necessary.

Divvy the batter evenly among eight 4-ounce canning jars (these are the ones I used).  If you want to be super precise, you can weigh the amount of batter going into each jar (my favorite scale).  

It's not time to close the jars yet, we still have one more step to do...

Now for the best part, the super yummy topping!  To make the topping, whisk together sour cream, sugar (or granulated Splenda), and pure vanilla bean paste.  You can use vanilla extract if you don't have vanilla paste, but trust me, the paste is amazing and you'll love seeing all the vanilla specks when you open those jars (this is the vanilla paste I can't live without).

Can you see all those tiny vanilla bean seeds?  Heaven!  

I guess I didn't get a photo of the topping all whisked together, but it only takes about 20 seconds to do.

Evenly distribute the topping among the jars.

Close the jars "fingertip tight" like you would if you were canning/preserving.  If the lids are too loose, water will get in the jars; and if the lids are too tight, the jars could explode so here's an easy way to know what "fingertip tight" is - place screw band on the jar and turn just until you feel resistance, then turn the band one-quarter turn more. 

Place the jars in a heat-safe container large enough to hold all the jars and a sous vide circulator, and yes it's okay to stack the jars (I used an 8-quart stockpot in the photo above).  Also, place the cooking vessel on a heat-proof surface away from children or pets.  Add water to cover the jars, making sure the water level falls between the minimum and maximum levels indicated on your sous vide circulator.

Bathe the cheesecakes at 165F for 90 minutes.  I've seen a few recipes that call for cooking to 175F, but I think the finished texture is a bit softer and more pleasing if you cook them to 165F.  

After 90 minutes, carefully remove the jars from the hot water.  As the jars cool, you may hear that familiar popping sound as a vacuum forms under each lid - such a satisfying noise!  Once the jar lids have popped (and don't worry if they don't), remove the screw bands and allow them to dry (if you leave the screw bands on the jars, they may rust).  Allow the jars to sit on the counter for about an hour, then chill for at least 3 or 4 hours before serving (or up to 5 days).

Serve these little guys directly from the jar.  I use a JarKey to easily release the vacuum sealed lids - if you're gentle, I promise you'll be able to reuse the lids again and again.

I wrote a short post about the JarKey a number of years ago - here's a link if you're interested in seeing it.  

Note: reusing lids is not recommended when canning/preserving for long-term storage, but we're not doing that here so it's fine to reuse the lids. 

Aren't they cute?  And they're easy to store (stack them in the fridge), easy to serve (no messy cutting), and easy to transport (tuck one into your lunch bag).  They're great as is, or you can add a little fruit topping - my favorite is blueberry - I make a quick sauce by thawing 1 tablespoon of frozen blueberries in the microwave for 10-20 seconds until soft and mushy, then I allow them to cool and thicken for a minute or two - no sugar or thickeners needed. 

Delish!

Items used to make this recipe:

(affiliate links)

• sous vide circulator https://amzn.to/3FGqv9i

• digital scale https://amzn.to/3HHcdTW

• 4-ounce jam jars https://amzn.to/3suFydZ

• small food processor https://amzn.to/3smhM3I

• vanilla bean paste https://amzn.to/3HhfWXZ

• pure vanilla extract https://amzn.to/3ovS9fE

• JarKey https://amzn.to/3oufUER

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Sous Vide Cheesecakes in a Jar

makes 8 servings

Printable Recipe

Ingredients

Cheesecake Layer:

• 16 ounces cream cheese, room temperature

• 2 large eggs, room temperature

• 2/3 cup granulated sugar

• 1 teaspoon pure vanilla extract

Creamy Topping:

• 8 ounces sour cream

• 1/4 cup granulated sugar

• 1/2 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

1. In the bowl of a food processor, combine cream cheese, eggs, 2/3 cup sugar, and pure vanilla extract until completely smooth, scraping down sides of bowl as needed. Alternatively, you can mix by hand, but be careful not to incoporate as little air as possible.

2. Evenly distribute cheesecake batter among eight 4-ounce jam jars.

3. In a small mixing bowl, whisk sour cream, 1/4 sugar, and vanilla bean paste; pour evenly over cheesecake mixture.

4. Top jars with canning lids, followed by screw bands that are tightened "fingertip tight" (see notes below).

5. Place jars in a heat-safe container large enough to hold all the jars and a sous vide circulator (it's ok to stack the jars) and place the container on a heat-proof surface away from children or pets.

6. Add water to cover the jars, making sure the water level falls between the minimum and maximum levels indicated on your sous vide circulator.

7. Cook the cheesecakes for 90 minutes at 165F, then remove from water and cool for 1 hour (remove screw bands to prevent the lids from rusting).

8. Chill cheesecakes for at 3 or 4 hours before serving (or up to 5 days).

Notes

• Recipe can be made Keto-friendly by replacing sugar with an equal amount of granulated splenda (may also substitute erythritol following manufacturer's suggested equivalent).

• To tighten jars "fingertip tight" - place screw band on jar and turn just until you feel resistance, then turn band one-quarter turn more.

Simple Heart Cookies

You don't need the skills of a pastry chef to make these adorable cookies - with just a few simple tools, you can make them too!  Follow me into the kitchen and I'll show you how it's done. 

To begin, you'll need waxed paper, a small fondant rolling pin, rolling guides (1/8-inch and 1/16-inch thicknesses to make these cookies)....

And fondant plunger cutters.  There are all kinds of shapes available so have fun so this technique can be used for endless occasions.

You'll also need some good quality fondant.  Some of the brands available in my area that I like are satin ice, fondarific, duff goldman, and fat daddios.  I do not care for wilton. 

I always keep white fondant on hand because I can custom color it any way I like, but it's also nice to keep darker colors on hand (red, brown, black) because it's hard to achieve the deep saturation mixing gel colors in manually.

(this isn't a necessary tool, but it sure is handy) 

When I'm working with large quantities of fondant, I keep it in a bread proofing box set at 90F (keeping the fondant sealed in an airtight container the whole time).  When I'm ready to work with the fondant, it's warm enough that I can roll it easily without first having to knead it until it's soft and workable.

Love my bread proofing box from Brod & Taylor.  It's great for proofing bread dough, of course, but it has a temperature range of 70-120F, so it's good for making yogurt, melting chocolate, and keeping tempered chocolate in temper too. 

Alright, while the fondant is still warm and soft, roll it out between two layers of waxed paper (1/16-inch thickness) and use fondant plunger to cut shapes and imprint designs.  

Remove scraps and allow fondant shapes to sit at room temperature until needed (they'll firm up as they rest).  Do this step before baking the cookiesbecause you'll want them ready to go when the cookies come out of the oven.

For the cookies:  roll cookie dough between two layers of waxed paper (1/8-inch thickness) and use fondant plunger to cut out shapes (no need to imprint the designs here).

Note:  If the cookie dough cutouts get too soft to move without getting distorted, slide the waxed paper onto a sheet pan and pop it in the fridge to firm the dough before transferring the cutouts to a silpat lined half sheet pan to bake as directed (as shown in this graham cracker post I shared a number of years ago).

Remove the cookies from the oven and immediately place the prepared fondant cutouts on top. 

As the cookies cool, the residual heat will melt the fondant cutouts just enough that they will bond to the cookies.   

Enjoy!

Items used to make this recipe:

(affiliate links)

• rolling guides https://amzn.to/34qGmZi

• small fondant rolling pin https://amzn.to/3LepFkt

• heart plunger https://amzn.to/3j4UkXL

• valentine plunger set https://amzn.to/3Lvr5aq

• more valentine plungers https://amzn.to/3YviIlx

• multi-occasion plunger cutters https://amzn.to/3Px2Evw

• red fondant https://amzn.to/3B802wY

• white fondant https://amzn.to/3hzErZ0

• gel food coloring https://amzn.to/3HJ2rDF

• silpat liner https://amzn.to/3GBKDWM

• half sheet pan https://amzn.to/3GvYdek

• folding bread proofing box https://amzn.to/3LkXosh

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CHOCOLATE CUTOUT COOKIES

makes 40-60 cookies

Printable Recipe

Ingredients

• 2 1/4 cups all-purpose flour

• 1/2 cup Dutch-processed cocoa powder, sifted

• 1 teaspoon baking powder

• 1/4 teaspoon fine salt

• 1 cup butter, softened

• 1 cup granulated sugar

• 1 egg

• 1 teaspoon pure vanilla extract

Directions

To make the cookie dough:

1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.

2. In the bowl of a stand mixer fitted with the BeaterBlade attachment, beat the butter and sugar on medium high speed for 30 seconds.

3. Add egg and vanilla; beat to combine.

4. Add flour mixture and beat until incorporated.

5. Remove dough from mixer bowl and wrap well with plastic wrap; chill for 1-3 hours.

6. Preheat oven to 375F.

7. Roll each dough portion to 1/8-inch thickness between 2 layers of wax paper.

8. Cut out desired shapes with plunger cutters, without plunging the design into the cutout (dust cutter in flour if needed).

9. Chill dough before transferring cutouts to sheet pan to prevent distorting.

10. Place cookies 2-inches apart on silpat lined sheet pan.

11. Bake for 6-8 minutes; remove from oven and top with fondant cutouts (cut to 1/16-inch thick) that have the design pressed into them.

12. Cool completely before serving. Store in airtight container between with wax paper between layers.

Notes

• Recipe makes 40-60 cookies, depending on size.  

• Plan to use about 1/2 pound fondant (I like to buy white fondant so I can color it any way I like).  

• Fondant cutouts can be made a day or more in advance if stored on wax or parchment paper in an airtight container.  

• If the cookies cool before fondant toppers are applied, you can warm the cookies for a few seconds in the microwave (but I recommend applying the fondant to cookies as soon as they come out of the oven).