Sous Vide Cheesecakes in a Jar

from ButterYum

makes 8 servings

Ingredients

Cheesecake Layer:

• 16 ounces cream cheese, room temperature

• 2 large eggs, room temperature

• 2/3 cup granulated sugar

• 1 teaspoon pure vanilla extract

Creamy Topping:

• 8 ounces sour cream

• 1/4 granulated sugar

• 1/2 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

1. In the bowl of a food processor, combine cream cheese, eggs, 2/3 cup sugar, and pure vanilla extract until completely smooth, scraping down sides of bowl as needed. Alternatively, you can mix by hand, but be careful not to incoporate as little air as possible.

2. Evenly distribute cheesecake batter among eight 4-ounce jam jars.

3. In a small mixing bowl, whisk sour cream, 1/4 sugar, and vanilla bean paste; pour evenly over cheesecake mixture.

4. Top jars with canning lids, followed by screw bands that are tightened "fingertip tight" (see notes below).

5. Place jars in a heat-safe container large enough to hold all the jars and a sous vide circulator (it's ok to stack the jars) and place the container on a heat-proof surface away from children or pets.

6. Add water to cover the jars, making sure the water level falls between the minimum and maximum levels indicated on your sous vide circulator.

7. Cook the cheesecakes for 90 minutes at 165F, then remove from water and cool for 1 hour (remove screw bands to prevent the lids from rusting).

8. Chill cheesecakes for at 3 or 4 hours before serving (or up to 5 days).

Notes:

• Recipe can be made Keto-friendly by replacing sugar with an equal amount of granulated splenda (may also substitute erythritol following manufacturer's suggested equivalent).

• To tighten jars "fingertip tight" - place screw band on jar and turn just until you feel resistance, then turn band one-quarter turn more.