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Cheesecake - Sous vide

lockgavin

I was wondering if anyone had any information or maybe a starting point for a sous vide cheesecake that can be scooped out of a jar and piped on to a plate? I like the "liquid cheesecake" idea from Milk Bar but the "until it's just almost set method" hasn't worked so good for me in the past.

I've seen recipes online that call for 167 to 176 or so to cook it sous vide. Also on Thermapen website they say the ideal internal temp for cheesecake is 150-155.

Has anyone done this so I can save the experimenting temps?

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tshewman

Are you opposed to using carageenans? if not, you can use the fourless carrot cake topping and use marscapone instead of cream cheese and flavor it with amything from amaretto to chocolate. Sets up in minutes and is delicious. Can layer it as well and if a touch more HC is added, make a warm Xmas tree ornament that is delicious.

lockgavin

Definitely not apposed to using carageenan. Round these parts cheesecake is mostly with cream cheese anyways, so I assume I wouldn't replace with marscapone?

Also, is it pipeable or would it be better cast into a mold of some sort? What about the richness from eggs and yolks?

tshewman

Yolks would coagulate at the temps needed with the CGs and these were poured into a mold (but still very pliable and moist to eat). Try it with he marscapone for feedback (the "custom" here is creamcheese as well and it was well received). Can't say whet your group will say. Can only test and try (expensive hobby :-)..)