Sous Vide Cheesecake

Enjoy a perfect creamy sous vide cheesecake, famous for its super smooth texture. Most sous vide cheesecakes are done in small jars but this one can be done as a large cake.

To make your creamy sous vide cheesecake, prepare the ingredients before you start. My crust is made with ginger cookies, but you could use any plain cookie.

Put cookies in a food processor and pulse them into crumbs.

Mix in the melted butter and mix well. This is your sous vide cheesecake crust mixture.

Firmly press the crumb mixture into the bottom and sides of a springform pan using a flat-bottomed glass.

Put the crust in the freezer to set as you prepare the filling.

Clean and dry your food processor bowl. Mix cream cheese and sugar, processing until well blended and smooth.

Add the rest of the ingredients for your creamy sous vide cheesecake filling and process briefly until the mixture is smooth. Don't overdo the mixing!

Pour the filling over the crust, then cook the cheesecake sous vide for 2 hours. I use a steam oven for ease and precision. Cool, then refrigerate overnight.

Garnish your perfect, creamy sous vide cheesecake with fresh berries before serving.  For detailed instructions on preparing this recipe in a steam oven or as individual jars in a water bath, refer to the full recipe!