Go to the Recipe: The Quickest, Simplest Way to Make Bomb Cheesecake
Will this work with a Vitamix instead of a food processor?
Can this be done in a sous vide bag and set into mould after before chilling.?
You could try, but it's not going to be truly liquid once you've cooked it.
We have 4oz jars from the egg bites. Would we need to adjust the cooking time or temp for these?
Why a food processor instead of a mixer?
We've started doing our creme brulee and pot de creme in 4 oz jars. We've found the time stays the same.
i'm guessing there cannot be a crust on the bottom with this method? or am I wrong? I'll definitely try it, but with my kitchen aid mixer.
Has anyone tried making a cake with a farmer's cheese other soft cheese like ricotta? Did the different water content affect cooking time?
I guess this could work in a bain marie in an 80ºC oven, too?
My guess is to not whip air into the mixture, I just made a batch for Mother's Day. Didn't feel like getting all the pieces together for my processor and used the mixer on my counter, I tried to strain anyways, not a single drop passed through and dividing between the mason jars was a more difficult task than just pouring would have been.
When/How do you put the graham cracker crust in?
Thank you for that. I guess I'll put the processor together rather than use the already on the counter mixer.
Do you recommend adding the crust at the bottom of the jars before pouring the liquid? Or will it get soggy?
Why don't you use sodium citrate in this recipe? I have seen it in the ingredients in some commercially made cheese cakes and it is used in the cheese sauces on this site.
For those looking for graham cracker crusts, try the steps outlined in this link. It worked for me.
http://skillet.lifehacker.com/will-it-sous-vide-creamy-cheesecake-edition-1786079579/amp
Making these now. Had to completely empty pot of water when jars leaked. Cleaned jar tops, resealed, making sure to keep bands fairly loose. Some jars still floating. I had no trouble with the egg dish which I have made 3 times. What am I doing wrong?
How much air space do you have in your jars? If there's too much they'll be too buoyant.
I've done cheesecakes with crusts on the bottom. I went with crushed graham cracker + melted butter + sugar. I put in about 1.5 tablespoons per jar, and pressed the layer flat with a spoon. Then I baked the jars with the crusts in the oven until they were bubbling a bit, then let them cool. Added the cheesecake on top, and sous vide'd them for 90 minutes. Not as much room for topping this way, but it turned out great!
The last time I put cold batter into my mason jars and then immersed them in 80+ degree water, I had a large number of the jars crack from the thermal shock. If this is happening for you, it would be worth warming the jars up before adding the cheesecake mixture in a warm oven, or sink of hot water (dry - then fill with cheesecake mixture).
Also possible to avoid this if you decide you want a crust below the cheesecakes. Add your crust of choice, then bake for a few minutes to brown the crust. The cooling jars will be warm enough not to crack when they hit the 80 degree water bath.
I am interested to know the answer to this one too!
This was some of the best cheesecake I've ever had, and certainly the best I've ever made! The jars I used were too big, so they weren't full enough and I had a heck of a time weighting them down (176F is hot!). But once I got them weighted (used water-filled jars on top of them), they cooked beautifully. I made a graham cracker streusel (basically a small amount of graham cracker crust), which I crumbled over the top, then topped that with fresh strawberries and a bit of whipped cream from my whipping siphon. I didn't have to be sold, but my SO, who is not a cheesecake lover, raved on and on about how good it was. He thought sous vide was only for steak--Ha!
I am using mason jars that are older than me.
Should work fine. Keep the speed low and don't overmix. In my experience it does NOT work in stand mixer. But I would have high hopes for a blender.
I made the recipe with high quality strained ricotta. Followed recipe exactly otherwise. It came out great. I have not made it with cream cheese so nothing to compare to. My wife only likes ricotta cheesecake like we had in Tuscany. This definitely measured up.
I put about an ounce of crust in the jars and bake for 15 mins at 350 before filling the jars
Any way to make this recipe chocolate cheesecake?
Because there is no need for it. They don't just arbitrarily add ingredients. If an ingredient is needed for the recipe, they add it. If it is not needed, they do not add it.
@Mitchell Hymowitz they don't put a graham cracker crust in.
@Catharina Not as well, but you could try it
I regularly make the Junior's Baked Cheesecake. Your sous vide cheesecake has the exact proportion of ingredients as that recipe except for the eggs, where you have 3x the amount. Is this necessary? Thanks!
I do this all the time with the custard recipe, so I imagine it would work here too. I just blend it again while hot before setting in jars. edit: So, what I've noticed is that this does work, but it won't set as firmly after it's been blended. I tried cooking the filling sous vide and setting it in a regular springform pan, but it doesn't set like a baked cheesecake. It will tend to flow a bit more freely when sliced. So it would work if you cooked in a bag, blended, and poured into mason jars to set. But if you are looking to get a sliced piece, you're better off baking it.
I have ruined so many jars with this recipe, if you are making these for others make it in advance, so you know if any will crack.
The question was "why?", as in an actual explanation. Some of us like to know WHY we are doing things so we can apply that knowledge in the future and not just follow the recipe because it is there. Perhaps you are different. But I too would like to know the answer...
I used a KitchenAide blender. The resulting cheesecake was lighter than a typical dense cheesecake, but I quite liked the difference. Not quite what I would call "airy", but lighter. In contrast, someone on the Reddit SOUSVIDE forum described it as dense, but they used a food processor. So I suspect my blender may have incorporated more air. But I definitely liked the texture, so I'm going to keep doing it this way. Great recipe ChefSteps!
This is a fantastic recipe, so easy and soooo delicious. I made it for a dinner party and a couple of my guests plan to buy Joule's just so they can make it too!
I used 8 ounce Ball narrow-mouth canning jars, and split the recipe into 6 instead of 5 jars. The resulting jars were just heavy enough to sink and float along the bottom of my SV container with some liquid above the lids, so any less filling in each jar would have been too little without added weights on top.
I used a KitchenAide blender. The resulting cheesecake was lighter than a typical dense cheesecake, but I quite liked the difference (90 min SV). Not quite what I would call "airy", but lighter. In contrast, someone on the Reddit SOUSVIDE forum described it as dense, but they used a food processor. So I suspect my blender may have incorporated more air. But I definitely liked prefer the texture, so I'm going to keep doing it this way.
I also made the CS's Rhubarb Jam recipe, which made 3x8oz jars. Plenty toppings for 6 cheesecakes with some left over (didn't least long!).
Great recipe ChefSteps!
Perhaps you are tightening the lids too much? Or they are old jars?
I made this for the second time. The first time my jars floated. I thought I had not enough mixture in the jars. I used 8 oz jars with 4.5 oz mixture and it was a floating near disastor and I needed 8 jars. 2nd time I filled 5 jars with as much mixture as needed to reach top of jar just below jar band. Needed 5 jars filled with all of the mixture and it worked perfectly. Enough mixture to weigh jars down. Is the 4.5 oz fill correct? With 8 oz. jars, that results in a half full jar and you need more than 5. This, along with the floating issue, seems like an error in the instructions.
Just made the whole recipe and poured into seven 4 oz mason jars. 80 degrees C for 65 minutes and topped with apricot thyme preserves cooked up over the weekend after harvest at friend's farm. Super delicious. I think next time I top with something on the savory-side, i might try to reduce the sugar. Has anyone tried to tinker with a savory cheesecake? I made savory eggbites but consistency wasn't creamy-dreamy like this. Perhaps buttermilk is the answer.
I would guess this is a confusion caused by our silly, non-metric units. I think the 8 oz for the jars refers to volume (fl oz) and the 4.5 oz in the filling refers to weight.
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!
Since these cheesecakes are going to be sealed in jars, I bought freezer safe ones and was wondering if after chilled I could place them in the freezer and then thaw them the day before in the fridge to enjoy them over a longer period.
Awesesome taste! I have a problem with the cheesecake consistency:
Followed everything by the letter - had about 20g extra egg, but the rest pretty much exactly as in the recipe. Cooked those babies for 90 minutes at 80°C. My consistency isn't "cheesecake" fluffy at all though, the whole mixture is more creme brulé / custard like. The top of the jars had a bit of foam so there it's a bit more crumbly, but not foamy through and through. Is the mixture supposed to be aerated / foamy (doesn't say so in the recipe)?Does it depend on how much you tighten the lid? Was the cream cheese not the right kind? Just bouncing some ideas around. Where do the crumbs / the crumbly texture come from? By the videos I couldn't actually tell the difference between cooking it 60 minutes or 90 minutes. Is 90 minutes softer?
Again: Taste is perfect, just the texture seems off in my batch.
I agree, it is always a good idea to make one extra "just in case." However, I have made this recipe several times now and have NOT had a single 8 oz Ball jar crack or leak. The changes I made to the ChefSteps recommendations that may account for this are as follows:
1) I heat the water bath to 110F before putting in the sealed jars, and then turn up Joule to the final temp. I also shorten the total cooking time by 5 minutes (start timing when final temperature is reached) to account for the extra time spent heating up to final temperature (as noted in the recipe, the time is somewhat flexible).
2) I tighten the jars significantly more than what is achieved by the "finger tip" method recommended by ChefSteps. I don't really crank them down super tight, but they are tight.
My assumption is that there is insufficient pressure created by this temperature to crack the jars due to increased pressure, and that most of the problems people have reported are due to (or exacerbated by) an initial temperature shock caused by putting the jars into a water bath already heated up to the final temperature. I will note that I am using newly purchased Ball jars/lids, which may be stronger than old jars. If I have any breaks in the future, I will report back, but so far I have not had any problems... I've also successfully applied the same changes to the ChefSteps Creme Brûlée recipe in 4 oz Ball jars.
3) As noted in some other comments I posted, I use a KitchenAid blender to mix the ingredients, which I suspect results in an somewhat airier texture that I like, although I haven't actually used a food processor to compare.
Everyone just loves this recipe!!!
No, on top when serving
I do not understand a couple of things. How could three eggs possibly be 65 grams? Three eggs are 178 grams. One egg is 58. Further, an 8 ounce pkg of cream cheese is 226 grams, NOT 16 ounces of cream cheese.
How could this recipe be so far off? And how is it that I'm the only befuddled? If I'm NOT the only one, then fix the danged recipe
It appears as though they took your comment to heart, as that doesn’t seem to be the recipe I see. It would be nice if they added edit notations to their pages.
While this is old, that is the answer. It’s not needed. Clearly they’re not having trouble emulsifying anything in this recipe. Many commercial cheesecakes also include a bevy of stabilizers, thickeners, and gums, all of which serve to keep something together during production, shipment, and home refrigerator storage. Those aren’t present in this dish, either, because they’re not necessary.
Regarding the jars cracking. I had this happen the first time I made cheesecake. My solution is this. I put the jars in the sous vide container and weigh them down before I heat the water. I put enough cold water in my container so that the sous vide can circulate but I don’t turn it on until I have the jars in there. Then I turn on the sous vide, and while it’s heating up I add a couple kettles of boiling water to speed things up. Since I started doing this I didn’t have any more broken jars. The cheesecake came out perfectly. I did end up dividing it between six 8 ounce jars instead of five but I did it in my mixer so it may have been fluffier than it would have been in a blender.
These cheesecake are amazing. Have made them so many times. A definite winner.
Hey there... I just made this with 1 cup whipping cream that I had mixed a scant quarter teaspoon of citric acid to...the citric acid gave the sourness of buttermilk and the texture of creme fraiche... Should be tasty
Great recipe!! I want to try!)
Will be Great with Strawberry Spinach Smoothie - https://greenann.com/recipe/strawberry-spinach-smoothie/
Healthy and tasty!))
The numbers of items don't dynamically change when you adjust the recipe by x0.5 , or x2 or x3... so you have to just use grams or calculate yourself. i just found out the hard way myself scaling up...
Also can I used powdered sugar I'm thinking this will give it a smoother texture?
BTW, update after 3 years: I've never had a single Ball jar break using the method I outlined above. The idea that "fingertip tightening" is required at typical sous vide temperatures is pretty clearly bunk (assuming you are not trying to achieve a vacuum seal like you need in CS's sous vide pickle recipe). Which is why Alton Brown recommended fully tightening jars at two different points in his recent TV show on sous vide cooking.
Sugar is sugar, once it is dissolved.
I’m wondering about the idea of freezing them too!
