Our upside-down cheesecake cups are everything we love about cheesecake without the hassle (plus cute little jars).
Time
6 hrYield
Serves 8Why This Recipe Works
Cheesecake is often a baking project reserved for special occasions. But we found that using sous vide (and Mason jars) turned this decadent cake into a streamlined dessert. The cheesecake base came together in a snap in the food processor; sour cream provided a little tang to balance out the sweetness of cream cheese, sugar, and vanilla. We transformed the traditional graham cracker crust into a quick stovetop crumble topping. Sharing is optional.
Ingredients
3 whole graham crackers, broken into 1-inch pieces
1 tablespoon unsalted butter
1½ teaspoons plus ⅔ cup sugar
¼ teaspoon ground cinnamon
Table salt
16 ounces (454 grams) cream cheese, softened
1 teaspoon vanilla extract
¼ cup sour cream
2 large eggs, room temperature
Instructions
Cook along with these step-by-step instructions
- Using sous vide circulator, bring water to 176°F/80°C in 7-quart container.
- Pulse graham crackers in food processor to fine crumbs, about 15 pulses. Melt butter in 10-inch nonstick skillet over medium-low heat. Stir in graham cracker crumbs, 1½ teaspoons (5 grams) sugar, cinnamon, and pinch salt. Cook, stirring frequently, until fragrant, about 1 minute; transfer graham cracker topping to small bowl and set aside for serving.
- Wipe food processor bowl clean. Process cream cheese, vanilla, ¼ teaspoon (1.5 grams) salt, and remaining ⅔ cup (140 grams) sugar until combined, about 15 seconds, scraping down sides of bowl as needed. Add sour cream and eggs and process until just incorporated, about 15 seconds; do not overprocess. Strain mixture through fine-mesh strainer into 4-cup liquid measuring cup, then divide evenly among eight 4-ounce widemouthed Mason jars. Gently tap jars on counter to remove any air bubbles, then seal; do not overtighten lids.Recipe Tipou will need eight 4-ounce regular mouth Mason jars for this recipe. Be careful not to overtighten the jars before placing them in the water bath; it can cause the glass to crack.
- Gently lower jars into water bath until fully submerged. Cover and cook for at least 60 minutes or up to 75 minutes.
- Transfer jars to wire rack and let cool to room temperature, about 1 hour. Refrigerate until chilled, at least 4 hours. Let cheesecake cups sit at room temperature for 20 minutes, then sprinkle with graham cracker topping and serve.Recipe TipServe with fresh berries if desired.
- TO MAKE AHEAD: Cheesecake cups can be refrigerated for up to 3 days. Graham cracker crumble can be stored at room temperature for up to 3 days.
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