Foolproof cheesecake, cooked sous vide? Yes, please! The best part of this dessert is that you can make it ahead of time, chill it in the fridge, and have individual servings of cheesecake at your disposal.

Photography Credit: Nick Evans

Have you ever tried to make cheesecake at home? To get it right, it’s a rather finicky process—traditional cheesecake is a delicate dessert that has to be handled and cooked gently.

Here’s an idea: Save your energy. Cook the cheesecake sous vide at exactly the right temperature. Then there’s zero worry about overcooking or cooking too quickly!

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How to Cook Sous Vide Cheesecake

Since you traditionally cook cheesecake in a water bath, sous vide cooking just makes sense. Sous vide cooking involves submerging foods in water bath while a device called an immersion circulator keeps the water at a consistent temperature.

To cook cheesecake sous vide, first mix up the cheesecake base. I like to use buttermilk in my mix for some extra tang, but heavy cream is also fine.

Then divide the cheesecake mixture into 8-ounce glass jars, add the lids, and tightly seal. Using tongs (either ones used for canning like this one, or kitchen tongs) to transfer them to the hot water bath. Cook sous vide at 176°F for 90 minutes, let them cool, refrigerate, and then eat up! Easy!

The finished cheesecakes, served in individual jars, are so silky smooth and irresistible that you’ll be scraping up every last bit with your spoon.

How to Serve Sous Vide Cheesecake in Jars

These cute little cheesecakes in jars are about the easiest dessert you’ll ever make.

Of course, you lose some elements of cheesecake if you cook it in the jars— you’re basically just cooking the filling without a crust. To make up the lack, I recommend adding a quick strawberry topping and some crumbled graham crackers for texture.

These toppings replace the textures of a traditional cheesecake so you have a more complete cheesecake, and not just filling in a jar! You might make a bit of a mess with the graham crackers crumbling on top, but that’s part of the summer.

These are so simple to make, they might just have a permanent place in my fridge. After all, who doesn’t love the idea of popping open an individual cheesecake after a long day?

How long will this cheesecake keep?

And don’t worry about storage. Once these are cooked and chilled, they will keep well for about a week. I guarantee that they will not last that long.

Other Ways to Top Your Cheesecake!

Try a drizzle of warm caramel sauce or chocolate sauce over your slice of cheesecake!

NEW TO SOUS VIDE? START HERE

If you’re new to sous vide, take a quick read through these intro posts:

MORE GREAT SOUS VIDE RECIPES!