Mini-Cheesecakes a la Sous Vide
I’ve been watching the Brazilian guys on YouTube for awhile now, and they have become my “Goto” guys on Sous Vide cooking. They go by the name "Sous Vide Everything".
They’re the first ones I always check, and I’ve been searching little cheesecakes made in little canning jars with the SV method.
I had all the ingredients listed from their video, and I just kept pushing it off, because we never had any canning jars.
However the Forum Member who goes by the name of “baseballguy99” did the same thing, and beat me to it.
So even though I’m not the first to post this, I still want to have one of this Awesome Treat in my Step by Step Index, so here it is:
Ingredients for the Crust:
8 to 10 ounces of Nilla Wafer (cookies)
1/4 cup of White Granulated Sugar
1/3 cup of Butter
Ingredients for the Batter (Incorporate in this order):
4 (8 ounce) Packages of Cream Cheese.
1 1/2 Cups of White Granulated Sugar.
3/4 Cup of Milk.
4 Eggs. (To be added one at a time, while mixing)
1 Cup of Sour Cream.
1 TBS of Vanilla Extract.
1/4 Cup of All Purpose Flour.
Making the Crust:
Put Nilla Wafers in a Ziplock bag & beat them into a frenzy, until the crumbs are as small as you have the energy to make them.
Then mix the Sugar & Butter with those crumbs & mix well.
Divide this mixture up into 12 canning jars (8 ounce each), and use the handle of a wooden spoon, or like instrument to smash the crumbs into a flattened crust in the bottom of the jars.
Mixing the Batter:
Add the “Batter” ingredients above, in the order I listed them, while mixing with your favorite electric mixer.
Mix until smooth.
Time for SV (Fill SV container full enough to cover jars) Set SV to 185°:
Then pour the Batter in each Jar, until as full as you can get them. (I used a Candy Funnel) If you don’t fill them full enough there will be air inside & they could float & cause problems. I filled mine to about 1/4" to 3/8" from the top. Put canning lid parts on & hand tighten only, so air can escape while in the SV Bath.
Leave the Jars in the SV Bath for 90 minutes, before removing. Remove & set on something like a cookie tray to protect your counter top, and allow to cool before putting in the fridge over night. Do not open any before totally cooled.
Results & Suggestions:
These things were Awesome! Everybody loved them!
However one of the YouTubes I watched had the guy putting his completed jars in Ice Water after removing from the SV. I didn’t think that was a good idea, so I put mine in a Pan with straight tap water, without ice to cool. The second one I removed cracked at about half of the one side of the jar, so I removed the first jar & added enough hot water to make the water in the pan Luke Warm. In the future I will just set them on a cookie tray without any water, or on a towel to protect my counter top.
Also: I wasn’t crazy about how hard the Crust got, so I believe in the future I will make them without any crust. Since it’s in a Jar, a crust isn’t needed anyway.
Enjoy the Pics,
Bear
Nilla Wafers smashed in a Ziplock bag for Crust:
Mixing Crumbs, Sugar & Butter for Crust:
Putting Crust mixture in Jars & Tamping down in bottoms:
Mixing Batter Ingredients:
Batter all mixed & Smooth:
Canning Jars filled:
All lids on & finger tightened slightly:
After 90 minutes in a 185° SV Bath, the result is Cheesecake---Not Custard:
I’ve been watching the Brazilian guys on YouTube for awhile now, and they have become my “Goto” guys on Sous Vide cooking. They go by the name "Sous Vide Everything".
They’re the first ones I always check, and I’ve been searching little cheesecakes made in little canning jars with the SV method.
I had all the ingredients listed from their video, and I just kept pushing it off, because we never had any canning jars.
However the Forum Member who goes by the name of “baseballguy99” did the same thing, and beat me to it.
So even though I’m not the first to post this, I still want to have one of this Awesome Treat in my Step by Step Index, so here it is:
Ingredients for the Crust:
8 to 10 ounces of Nilla Wafer (cookies)
1/4 cup of White Granulated Sugar
1/3 cup of Butter
Ingredients for the Batter (Incorporate in this order):
4 (8 ounce) Packages of Cream Cheese.
1 1/2 Cups of White Granulated Sugar.
3/4 Cup of Milk.
4 Eggs. (To be added one at a time, while mixing)
1 Cup of Sour Cream.
1 TBS of Vanilla Extract.
1/4 Cup of All Purpose Flour.
Making the Crust:
Put Nilla Wafers in a Ziplock bag & beat them into a frenzy, until the crumbs are as small as you have the energy to make them.
Then mix the Sugar & Butter with those crumbs & mix well.
Divide this mixture up into 12 canning jars (8 ounce each), and use the handle of a wooden spoon, or like instrument to smash the crumbs into a flattened crust in the bottom of the jars.
Mixing the Batter:
Add the “Batter” ingredients above, in the order I listed them, while mixing with your favorite electric mixer.
Mix until smooth.
Time for SV (Fill SV container full enough to cover jars) Set SV to 185°:
Then pour the Batter in each Jar, until as full as you can get them. (I used a Candy Funnel) If you don’t fill them full enough there will be air inside & they could float & cause problems. I filled mine to about 1/4" to 3/8" from the top. Put canning lid parts on & hand tighten only, so air can escape while in the SV Bath.
Leave the Jars in the SV Bath for 90 minutes, before removing. Remove & set on something like a cookie tray to protect your counter top, and allow to cool before putting in the fridge over night. Do not open any before totally cooled.
Results & Suggestions:
These things were Awesome! Everybody loved them!
However one of the YouTubes I watched had the guy putting his completed jars in Ice Water after removing from the SV. I didn’t think that was a good idea, so I put mine in a Pan with straight tap water, without ice to cool. The second one I removed cracked at about half of the one side of the jar, so I removed the first jar & added enough hot water to make the water in the pan Luke Warm. In the future I will just set them on a cookie tray without any water, or on a towel to protect my counter top.
Also: I wasn’t crazy about how hard the Crust got, so I believe in the future I will make them without any crust. Since it’s in a Jar, a crust isn’t needed anyway.
Enjoy the Pics,
Bear
Nilla Wafers smashed in a Ziplock bag for Crust:
Mixing Crumbs, Sugar & Butter for Crust:
Putting Crust mixture in Jars & Tamping down in bottoms:
Mixing Batter Ingredients:
Batter all mixed & Smooth:
Canning Jars filled:
All lids on & finger tightened slightly:
After 90 minutes in a 185° SV Bath, the result is Cheesecake---Not Custard:
