Go to the Recipe: Crunchy Graham Cracker Streusel
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Where is this cheesecake recipe you speak of?
I find that using a standard cheesecake base, 120 minutes at 80C in 4-8oz jars works perfectly.
@Victor Pollaci it's in the Joule app
The cheesecake recipe has disappeared from the Joule app.
@Emil Atanasov it's in there. Check under new recipes
Hey guys! Awesome recipe but I believe I found an error (WOOOOOOOOP-Grant noise) in the recipe. I was able to make 6 of these in 8 oz Mason Jars, the exact same pictured above. So it should read makes 6, not 5. Now I will go back into my Cheesecake Coma after sharing this. Yeah Buddy!
Can also use a blender to grind. ~6 pulses on the crushed ice setting in my KitchenAid.
Couldn't find any plain graham crackers for some reason, so ended up using vanilla-flavored ones. Which was fine.
Great combo with CS pumpkin pie in a jar and "World's Best" whipped cream recipes. (I substituted roasted butternut squash for canned pumpkin puree in the recipe.)
Yesterday I made the chocolate puddings from this site and found them much too salty so when I did these I cut the salt in half from the outset. I also added a bit more banana extract but it was easy to stir in to taste while the pudding cooled in the bowl.
I processed these in Fido 250ml bail-type jars because I think they're far more attractive than Mason jars. I have some Weck jars on order and will eventually switch to them. The interesting thing about the Fido jars is that I got industrial strength seals that had to be broken with a butter knife doing the chocolate puddings. When I did the banana puddings, 2 of the jars let significant amounts of water leak in. Happily, it wasn't difficult to use a rubber scraper to hold back the banana pudding to drain the water once the processing was done and the puddings were set. In fact, I released the seal on all of the jars while they were still hot so they'd be easier to open once they're cooled.
I processed them in the pot of my Cuisinart MSC-800 Multicooker (turned off, of course). When I turned off the Joule and emptied the pot of the MSC I turned the MSC on on the "Brown" setting at 325˚ and prepared the streusel crumbs in it. I just used my rubber scraper to toss the crumbs with the butter and sugar for the 18 minutes the recipe specified.
Do we drain off the water on the top of the pumpkin sous vide after cooling in the jars? or just mix it in ?
An I put the streusel on the bottom of the jar before adding the cheesecake filling?
Hi Gina, The streusel is designed as a crispy garnish for the cheesecake. If you add it to the jar and sous vide it, you’ll lose the crispy texture and bits of the streusel are likely to float up and into the cheesecake—not the desired result.
I think you would want to drain off the water and Not mix it in.
