Sous Vide Cheesecake

5 from 5 votes

Sous vide cheesecake is absolutely the creamiest, most perfectly textured cheesecake you'll ever try. It's evenly cooked edge to edge and an outstanding special event dessert.

Prep Time25

Cook Time2

Chilling Time6

Total Time8 25

Course: Afternoon Tea, Dessert

Cuisine: American, Australian, Western

Keyword: cheesecake in a steam oven, sous vide cheesecake, steamed cheesecake

Servings:

Calories: 532kcal

Ingredients

For the crust

12 oz ginger cookies in Australia I use ginger nuts; in the USA gingersnaps or graham crackers plus a teaspoon of ground ginger would work.
1/4 cup unsalted butter melted

For the filling

40 oz cream cheese full fat brick style (5 x 8oz packages), softened
1 cup granulated sugar
2 lemons juiced
5 eggs large, at room temperature
1/3 cup heavy cream

US Customary - Metric

Instructions

Make the crust

Preheat oven to Steam or Sous Vide setting, 175°F (80°C), 100% humidity. Line the base of a 9” (22cm) springform pan with parchment paper, sealing the collar of the pan around the paper and leaving an overhang sticking out at the sides.
Put the cookies in a food processor and pulse until they form crumbs. Pour in melted butter and mix using the food processor. Press the crumbs into the bottom and up the sides of the prepared pan, compacting as much as possible. Put the pan in the freezer for 20 minutes.
12 oz ginger cookies, 1/4 cup unsalted butter

Make the filling and cook

Make the filling. Rinse and dry your food processor bowl. Put the cream cheese and sugar into the processor and run until well mixed and smooth. Add the remaining filling ingredients. Run the processor again, just until the mixture is smooth. Don’t overmix because your cheesecake will end up with air bubbles.
40 oz cream cheese, 1 cup granulated sugar, 2 lemons, 5 eggs, 1/3 cup heavy cream
Pour the filling over the chilled crust and tap the pan lightly on the counter to remove excess air. Cover the top of the pan with aluminum foil, then place in the oven and cook for 2 hours.
At the end of the cooking time, the cheesecake should be set but with a wobble in the center. Let it cool in the switched-off oven for an hour, then carefully remove the foil so you don’t get condensation on top of your cake. Allow to cool for a further hour, then refrigerate for at least 4 hours (overnight is best) or up to 3 days.
When you’re ready to serve, carefully run a thin-bladed knife around the edge of the cake to loosen, then remove the collar from the pan and transfer the cheesecake to a serving plate. Dress with sliced fresh fruit if you like, or go completely unadorned. Serve in thin slices.

Video

Notes

If you're going for mini cheesecakes and don't want to make so many, you can cut down the ingredient quantities. To fill ten x 4oz jars, use the following quantities:
1. For the crust, 6oz (170g) cookies and 2 Tbsp melted butter.
2. For the filling, 24oz (750g; three standard sized bricks) cream cheese, a scant 2/3 cup (120g) sugar, the juice of 1 large lemon, 3 eggs and 3 Tbsp cream.
You can use other cookies for the crust. I love ginger against the creaminess and lemony tang of the filling, but a regular digestive biscuit or graham crackers would be more traditional.
Don't want a lemon cheesecake? Omit the lemon juice and replace it with a teaspoon or two of vanilla paste or extract.
You can swirl fruit preserves or berries through the filling before cooking, if you like. If you're using preserves make sure they aren't too wet as that will alter the texture and can split the filling.

Nutrition