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Mastering Sous Vide
Recipe
6 hr

Sous Vide Upside-Down Cheesecake Cups

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Sous Vide Upside-Down Cheesecake Cups
Author: America's Test Kitchen

Recipe By America's Test Kitchen

Published on September 3, 2024

Our upside-down cheesecake cups are everything we love about cheesecake without the hassle (plus cute little jars).

Time

6 hr

Yield

Serves 8

Why 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

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Using sous vide circulator, bring water to 176°F/80°C in 7-quart container.
  2. 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.
  3. 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 Tip
    ou 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.
  4. Gently lower jars into water bath until fully submerged. Cover and cook for at least 60 minutes or up to 75 minutes.
  5. 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 Tip
    Serve with fresh berries if desired.
  6. 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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Sous Vide Upside-Down Cheesecake Cups

Recipe By America's Test Kitchen

Published on September 3, 2024

Time

6 hr

Yield

Serves 8

Sous Vide Upside-Down Cheesecake Cups

Ingredients

3 whole graham crackers, broken into 1-inch pieces1 tablespoon unsalted butter1½ teaspoons plus ⅔ cup sugar¼ teaspoon ground cinnamonTable salt16 ounces (454 grams) cream cheese, softened1 teaspoon vanilla extract¼ cup sour cream2 large eggs, room temperature

Instructions

  1. Using sous vide circulator, bring water to 176°F/80°C in 7-quart container.
  2. 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.
  3. 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 Tip
    ou 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.
  4. Gently lower jars into water bath until fully submerged. Cover and cook for at least 60 minutes or up to 75 minutes.
  5. 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 Tip
    Serve with fresh berries if desired.
  6. 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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