Tag Archives: sous vide cheesecake

Mini Lemon Cheesecakes Sous Vide

Tangy lemon cheesecake is one of my all-time favorite desserts. It’s always so light and refreshing after a big meal. I personally like lemon cheesecakes to taste strongly citrusy and zesty, so you can really taste that lemon flavor. I have never tried cheesecake in my SousVide Supreme and I was interested to see how it would taste. I followed my usual recipe for cheesecake, and made them in 6 individual ramekins. It was very straightforward and simple to put together. I placed the ramekins on a baking rack in the water oven and cooked them slowly—just as you would in … Read More

Lemon Cheesecake

Makes 6 individual cakes Courtesy of SousVide Supreme Culinary Specialist, Sophie *For Passover use the flourless crust instead of graham cracker crust INGREDIENTS For the flourless crust 1/2 teaspoon (2 g) butter, for greasing ramekins ¼ cup (57g) Coconut Macaroon crumbs (5 cookies) – I used these 2 tablespoons (30ml) melted butter 2 tablespoons almond meal, toasted OR For the graham cracker crust 1/2 teaspoon (2 g) butter, for greasing ramekins ¼ cup (57g) graham crackers, crushed 2 tablespoons (30ml) melted butter ½ tablespoon (6g) granulated sugar For the cheesecake filling 12oz (342g) cream cheese ½ cup (95g) granulated sugar … Read More

Sweet Corn Cheesecake Sous Vide

with Cornmeal Crumble, Corn Caramel and Blueberry Salsa Courtesy of Season 1 MasterChef Winner Whitney Miller Serves 4 INGREDIENTS For the cheesecake 1/4 cup (60 ml) heavy cream 1/2 cup (80 g) fresh sweet corn kernels 1 large whole egg 1/3 cup (63 g) granulated sugar 1 (8 ounce/228 g) package cream cheese, softened 1/4 cup (60ml) sour cream 1/2 tablespoon (7.5 ml) all-purpose flour 1/8 teaspoon (1.25 ml) orange zest For the crumble 1/4 cup (45 g) fine ground cornmeal 2 tablespoons (30ml) granulated sugar pinch sea salt pinch powdered ginger 1-1/2 tablespoons (21 g) cold unsalted butter, cubed … Read More

Egg Nog Cheesecakes

Create individual cheesecakes in ramekins Serves 6 INGREDIENTS For the crust 1/4 cup (57 g) graham cracker crumbs 1/4 cup  (57g) finely chopped pecans 1/4cup (57 g) light brown sugar (or Brown Sugar Splenda blend) 2 tablespoons (30 ml) melted butter Butter for greasing ramekins or custard cups For the filling 12 ounces (342 g) cream cheese, softened 1/2 cup (95 g) sugar (or equivalent sugar substitute) 2 large eggs, at room temperature 1 teaspoon (5 ml) vanilla extract 1 tablespoon (15 ml) brandy or bourbon (or substitute 1 teaspoon rum extract) 1/8 teaspoon (0.6 ml) ground cinnamon 1/8 teaspoon … Read More