Have perfect individual servings of cheesecake at your disposal.
Have you ever tried to make cheesecake at home?
Heres an idea: keep your energy.
Nick Evans
Cook the cheesecake sous vide at exactly the right temperature.
Then theres zero worry about overcooking or cooking too quickly!
To cook cheesecake sous vide, first mix up the cheesecake base.
Simply Recipes / Nick Evans
I like to use buttermilk in my mix for some extra tang, but heavy cream is also fine.
Then divide the cheesecake mixture into 8-ounce glass jars, add the lids, and tightly seal.
Cook sous vide at 176F for 90 minutes, let them cool, refrigerate, and then eat up!
Simply Recipes / Nick Evans
These are so simple to make, they might just have a permanent place in my fridge.
After all, who doesnt love the idea of popping open an individual cheesecake after a long day?
How Long Will This Cheesecake Keep?
Nick Evans
And dont worry about storage.
Once these are cooked and chilled, they will keep well for about a week in a fridge.
But I guarantee that they will not last that long.
Nick Evans
Set the temperature to 176F and let the water come up to temperature.
confirm there is enough water in the pot to completely cover the jars.
Then add in the eggs, one at a time, and beat until combined.
Nick Evans
Slowly add the buttermilk to the cream cheese mixture, mixing on low until its combined.
Transfer the mixture to a large measuring cup or bowl with a spout.
Seal jars tightly with lids and bands, but dont overtighten them.
Nick Evans
Once the water has come to temperature, add the jars and cook for 90 minutes.
Then remove the jars carefully and allow to cool.
Put the strawberries in a small pot over low heat with the sugar, lemon juice, and salt.
Nick Evans
Bring to a low simmer.
Cook for 2 to 3 minutes until the strawberries just start to break down but are still spoonable.
You arent making jam, so dont overcook it.
Allow topping to cool to room temperature.
