Blueberry Cheesecake
This decadent blueberry cheesecake is the ultimate dessert!
TIP:These cheesecakes are versatile and can be made with all sorts of toppings. Try strawberry jam, chocolate cookies or even peanut butter cups!
- Contains Dairy
Ingredients
- 1 pound whipped cream cheese
- 1 cup granulated sugar
- 3 eggs
- 1/2 tablespoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 package graham crackers, crushed
- 3 tablespoons unsalted butter, melted
- 4 ounces blueberry jam
- Stand or Hand Mixer
- Whisk
Instructions
Step 1
Fill the cooking pot with 12 cups of water. Select SOUS VIDE, set temperature to 170°F, and set time to 90 minutes. Assemble pressure lid, making sure the pressure release valve is in the VENT position. Press START/STOP to begin preheating.
Step 2
While unit is preheating, use a stand mixer with paddle attachment or a hand mixer to beat together cream cheese and sugar until light and fluffy. Slowly add eggs one at a time until well incorporated. Whisk in vanilla, sour cream, and heavy cream until a smooth, even consistency with no lumps is reached.
Step 3
Using 4-ounce mason jars, fill each jar up 2/3 of the way with cream cheese mixture. Seal each jar, but do not screw lids on too tightly
Step 4
When the unit indicates it has preheated, use tongs to carefully place jars in the pot. Assemble pressure lid, making sure the pressure release valve is in the VENT position.
Step 5
While cakes are cooking, mix together cracker crumbs and melted butter; set aside.
Step 6
After 90 minutes, remove lid and use tongs to carefully remove jars from the pot and allow to cool. Once cooled, transfer to the refrigerator for 3 to 4 hours or overnight to allow cakes to fully set. Once set, top with graham cracker crumbs and blueberry jam and serve.