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OT- sous vide cheesecake

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poster
poster Posts: 1,172
in EggHead Forum
Tried out some sous vide cheesecake jars. They turned out to be the best dessert i have ever made. I made graham cracker crust and broke it up to put in after the cheesecake set. Will definitely do this again. Just use any cheesecake recipe and put in 80C water for 2 hours. I put in one when the water was at temp and the bottom of the jar broke off, restarted and let the jars warm up with the water and no issues
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  • RedSkip
    RedSkip Posts: 1,400
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    Good looking dessert!  How did it taste?
    Large BGE - McDonald, PA
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  • paqman
    paqman Posts: 4,670
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    I'm thinking.... Oreo :)

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • paqman
    paqman Posts: 4,670
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    Where did you get the 80C temp from?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • poster
    poster Posts: 1,172
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    RedSkip said:
    Good looking dessert!  How did it taste?

    it was extremely good, and easy to do. No fuss really, took the water longer to get to temp then the time to mix everything together and get it in jars.
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  • poster
    poster Posts: 1,172
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    paqman said:
    Where did you get the 80C temp from?

    From the Anova site, and a few other resources. The time range was 1.5-2 hours on most sites. I had the jars filled pretty good, so I went with the 2 hours
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  • Hntnhrd
    Hntnhrd Posts: 713
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    Great idea. 
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  • RRP
    RRP Posts: 25,897
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    Where did you find cheese cake jars? Did they come with lids so you can store the extras for enjoying them days later? 
    Re-gasketing America one yard at a time.
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    paqman said:
    Where did you get the 80C temp from?
    Pretty standard temp for this kind of dessert.  It's the same one I use for the pots de creme I do.

    By the way the cracking of the jars is due to thermal shock.  That's why it's better to put them in way before the temp hits 80C, and then just keep them in there for the time you need once the whole bath gets up to temp. 
    "I've made a note never to piss you two off." - Stike
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    RRP said:
    Where did you find cheese cake jars? Did they come with lids so you can store the extras for enjoying them days later? 
    You may be joking, but those are just 4oz mason jars Ron.  You can find them just about anywhere.  
    "I've made a note never to piss you two off." - Stike
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  • RRP
    RRP Posts: 25,897
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    JohnInCarolina said:
    RRP said:
    Where did you find cheese cake jars? Did they come with lids so you can store the extras for enjoying them days later? 
    You may be joking, but those are just 4oz mason jars Ron.  You can find them just about anywhere.  
    I wasn't. Thanks though, but I wonder why a Mason jar broke like his did. They stand up to more heat stress swings than 80º while canning!
    Re-gasketing America one yard at a time.
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