SV cheesecake

caliking · April 13

Some folks asked for the recipe, so I decided to start a thread. Also, helps me to have a reference for myself.

Base recipe, for about 4oz (small Ball jar) x 6 servings:

Crust:
- heat oven to 350F

Crushed cookie
(Biscoff, graham cracker, Oreo, etc.) 3/4 cup (more if you want to have extra for topping)
Butter, melted 2 TBSP

- mix the crushed cookie with the butter
- fill each jar with 1.5 TBSP of the crust mixture, and lightly tamp it down
- bake for 10-15 mins, then remove from oven, and let cool to room temp

Filling:
Cream cheese, softened 8oz block
Sour cream 1/4 cup (variations= buttermilk, cream, Greek yogurt)
Sugar 1/4 cup
Eggs 1-2
Salt, table 3-finger pinch
Vanilla extract
Lemon juice 1 tsp

- set SV to 176F
- mix all ingredients together, until the batter is smooth
- fold in whatever (fruit, crushed cookies, etc.)
- pour into jars, leaving about a 1/4" of headspace in each jar
- screw lids on until finger tight.
- SV x 90 mins
- Remove from bath, and let cool for 30 mins.
- refrigerate for 3 hrs, then serve.

Oreo cheesecake:

Image: https://us.v-cdn.net/5017260/uploads/editor/23/ifiddh0r2bzy.jpeg

I'm not a fan of Oreo-flavored things, but this was pretty good. Folded 6 crushed Oreos into the batter. Next time, I'll sprinkle crushed Oreos on top, for a little crunch with every bite.

Strawberry cheesecake:

Image: https://us.v-cdn.net/5017260/uploads/editor/o1/77s4eiamsdam.jpeg

Everyone liked this one better. Flavored with strawberry syrup, but could have used strawberry puree. Dressed with raspberry syrup and crushed pistachios. I really dig how the finished serving looks like a flower (hibiscus?).

Things to work on:
- the other dairy: sour cream vs. buttermilk vs. cream vs. Greek yogurt
- how many eggs? One egg may make it less dense, but depends on what else is added in. I would probably stick with two eggs if the batter looks on the runny side.

Share any thoughts, tips, recommendations. This was my first crack at SV cheesecake, but I'd like to work out the kinks in the recipe.

JohnInCarolina · April 13

Have to say, right off the jump I’m impressed by the handiwork with the strawberries there. That is very pretty.

caliking · April 13

JohnInCarolina said:

Have to say, right off the jump I’m impressed by the handiwork with the strawberries there. That is very pretty.

Thanks.

I jumped the gun, and accidentally posted the thread before adding the recipe. It makes more sense now.

bluebird66 · April 15

That looks so good!

caliking · April 16

bluebird66 said:

That looks so good!

Thanks! We’re trying to pace ourselves with the few that are left.

BeanHead · April 18

On our Easter menu! I am gonna make a dozen tonight (1/2 plain and 1/2 mango) very excited for a cute dessert that won’t require much effort on Sunday.

caliking · April 18

Let us know how they turn out @BeanHead .

I’ve made SV mango pots de crème before, but have not tried the cheesecake, yet.

I would suggest adding a 2 finger pinch of roasted ground cardamom seeds to the crust mix, and to the mango puree that goes in the batter, as well.

One egg in the batter would be my preference.

I personally like some lime zest in the batter. Pairs wonderfully with mango.

Lastly, ataulfo mangoes are about to drop at our local Costco. Best price for these available to us locally. YMMV. We’re on the cusp of mango season in stores here (I can give a mini tutorial on mangoes

) and I look forward to it every year!

Side note: lichi/lychee season is also upon us, but I feel they are best appreciated eaten as is.

Hope y’all enjoy the Easter weekend.

BeanHead · April 18

I grew up in Fla, I’m pretty solid in my mango knowledge. Also agree on the lychees, my grandparents had a tree in their yard I would sit in until I made myself sick. The next day would be the same, rinse and repeat.

caliking · April 18

BeanHead said:

I grew up in Fla, I’m pretty solid in my mango knowledge. Also agree on the lychees, my grandparents had a tree in their yard I would sit in until I made myself sick. The next day would be the same, rinse and repeat.

Have you checked out the mangoes at local Indian and Pakistani grocers? Alphonso, and chausa should be coming soon, but they’re pricey.

I’m jealous that you could sit under a tree eating lichis!

BeanHead · April 18

I have only ever seen the ataulfo at our Indian grocery. I picked up a
couple very ripe ones at a local market called The Farm Patch. I have a friend in Honduras who wants me to visit in late May so I can sample the different varieties they have in their campus gardens. It is very tempting to try new ones.

caliking · April 18

BeanHead said:

I have only ever seen the ataulfo at our Indian grocery. I picked up a
couple very ripe ones at a local market called The Farm Patch. I have a friend in Honduras who wants me to visit in late May so I can sample the different varieties they have in their campus gardens. It is very tempting to try new ones.

Just going for the mangoes would be well worth it

Canugghead · April 19

@caliking Growing up back home, my favourite was Langra.

BeanHead · April 19

So many we can’t get locally it hurts. I want all the mangoes.

caliking · April 19

Canugghead said:

@caliking Growing up back home, my favourite was Langra.

Mine, too! We ate Langra the most, then Himsagar, and sometimes Gulab Khus. My mom was quite the mango connoisseur, and knew all kinds of varieties.We were kids who just stuck with a couple!

A family friend owned mango orchards in Malda, and they would send a basket of mangoes, every now and then. Good times.

BeanHead · April 19

Not sure if you are drinkers, but this mango wine is fantastic. From one of my favorite wine makers in south Florida. They use all sorts of fruit to make wine, the only one I have ever found to be distasteful was the carambola https://schneblywinery.com/mango-wine/

BeanHead · April 19

Didn’t get these done yesterday as planned, but they are about cool enough to fill and SV. My DH heard about your Oreo version and asked why I wasn’t trying that… so half will be Oreo and half will be plain. Gonna chop up my mangos and strawberries and have some tiny Oreos and Teddy Grams, and whipped cream out so folks can decorate their own dessert. He also asked why I was down in the bar so early and I didn’t have the energy to explain I needed the muddler from the bar to tamp down the crusts so I just said it is 5:00 somewhere.

JohnInCarolina · April 19

BeanHead said:

He also asked why I was down in the bar so early and I didn’t have the energy to explain I needed the muddler from the bar to tamp down the crusts so I just said it is 5:00 somewhere.

LOL

caliking · April 20

Hope y'all enjoy them @BeanHead .

Are you adding chopped mangoes to the cheesecake batter? I haven't tried that, but sounds like a good idea.

BeanHead · April 20

I did not add the mango or the Oreo to the batter. Just used the Oreo for crusts. Thought that would give our guests more choices. DH got a sample and approved of the flavor profile for the Oreo crust.

caliking · April 20

I dig the idea of a cheesecake toppings bar. Stolen!

OhioEgger · April 20

Good lord, that sounds amazing. SWMBO will be in heaven if I make this. (and of course I will).

BeanHead · April 20

The topping bar was a huge hit, mangos and teddy grahams were the hardest hit of the toppings with a surprising lack of interest in whipped cream and Oreos. I need a bigger pool of participants next time.

Elijah · April 20

BeanHead said:

The topping bar was a huge hit, mangos and teddy grahams were the hardest hit of the toppings with a surprising lack of interest in whipped cream and Oreos. I need a bigger pool of participants next time.

Be careful what you wish for 😀

BeanHead · April 21

🤣

Ragingirishman2 · April 26

I did a lemon raspberry cheesecake with a biscoff crust. They turned out great.

BeanHead · April 26

That is a beautiful swirl and I’m not gonna show my DH that you used pint jars, he would never accept a 4oz version again!

caliking · April 27

Ragingirishman2 said:

I did a lemon raspberry cheesecake with a biscoff crust. They turned out great.
…

Love that swirl! Could you post your recipe? I dig these flavors.

Ragingirishman2 · April 27

BeanHead said:

That is a beautiful swirl and I’m not gonna show my DH that you used pint jars, he would never accept a 4oz version again!

Thank you. I only had the pint jars and the recipe made quite a bit of batter.

Ragingirishman2 · April 27

caliking said:

Ragingirishman2 said:

I did a lemon raspberry cheesecake with a biscoff crust. They turned out great.
…

Love that swirl! Could you post your recipe? I dig these flavors.

I filled 6 pint jars and had a little batter left over.

The crust was biscoff cookies, I used about a dozen that I pulverized in a food processor with some melted butter. I packed the crust into the jar and baked them at 350 for 10 min.

The batter and raspberry sauce recipe.

2 8oz packages of cream cheese
1/2 cup of heavy cream
1/2 cup sugar
1tsp vanilla extract
1/3 tsp kosher salt
3 eggs

Raspberry sauce
1 cup frozen raspberries
zest of one lemon
2 tsp lemon juice
1 tbsp sugar

Blend raspberries and strain to remove the seeds. Add remaining ingredients and whisk together and pour into a squirt bottle.

Soften the cream cheese to room temperature. Mix cream cheese, sugar and salt together until well. Combined and smooth. Add in eggs, vanilla, and cream and just mix to combine.

Pour batter into glass jars leaving about an inch of space at the top. Add about 1 tsp of the raspberry sauce on top. Use a wooden skewer to stir to mis in the sauce and get the swirl effect.

Tighten the jars finger tight. Have your sous vide bath at 175 and cook for 90 min. Let them cook and then refrigerate for at least 4hrs.

I hope you enjoy this.

caliking · April 27

Thanks @Ragingirishman2 !

OhioEgger · May 7

I made this today and SWMBO agrees it is absolutely a winner!

SV cheesecake

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