Souse Vide makes this cheesecake so easy it is almost worth buying the Anova Precision Cooker just for it. Everyone thinks cheesecake is difficult. Entire books are devoted to the topic of making cheesecake right. This recipe makes it easy enough to have cheesecake every week if you want.
About Sous Vide
Sous Vide is a technique of cooking in a tightly temperature-controlled water bath. When Sous Vide machines first hit the market they had price tags approaching a thousand dollars and my reaction was “no way!” Since then several sous vide devices have been introduces that are just as good but at a much more affordable price. I have the Anova Precision Cooker shown in the adjacent photo, and it is priced at about $200, but can occasionally be found on sale for $170. I mount it on the side of my 8qt stockpot, fil the stockpot with water, attach the Anova and I’m ready to go.
On the whole, the recipe is pretty forgiving as long as you use the Philadelphia brand original cream cheese. If you want your cheesecake to be a little less sweat then substitute sour cream for heavy whipping cream.
Since cherries are in season right now, I used fresh cherries and pitted them myself, but you could also use frozen cherries instead.
The jars are Ball Regular Mouth 8 oz. Jam Jars, but there is nothing special about them. You could use pint jars (or even drinking glasses).
- 2 cups fresh cherries, pitted
- ¼ cup granulated sugar for the cherries
- Whipped Cream
- 16 oz Philadelphia brand original cream cheese
- ½ cup granulated sugar
- ¼ cup heavy cream
- 1 Tblsp vanilla
- 2 eggs, lightly whisked to break up the yolks
- Graham cracker crumbs
- Pit the cherries. This is a lot easier than it sounds. I use this cherry pitter and it took less than ten minutes to do the job.
- Put the pitted cherries in a sauce pan over medium heat.
- When the cherries begin to release their liquid add the sugar, stir to combine, and turn the heat up and bring to a boil.
- Stir frequently.
- Once boiling, reduce to a simmer.
- Let the cherries simmer for a few minutes until they seem tender enough.
- Add the cornstarch a little at a time, stirring constantly until the liquid has thickened to a consistency suitable for the topping.
- Remove from the heat and let cool.
- Set the Anova or your sous Vide machine to 176F and start it,
- Add a thin layer of graham cracker crums to the button of each jar
- Put the cream cheese in your mixer's mixing bowl and beat until it has softened a bit.
- Add the vanilla, sugar, and heavy cream.
- When the ingredients are fully combined, add about half the egg mixture. When fully combined add the remainder of the egg mixture.
- Turn the mixer up and mix the filling until it has a smooth consistency.
- Fill the jars to the bottom of the threads. place a lid on each jar. lightly screw the rings down. You want air to be abe to escape. The man reason for the lids and rings is so that you do not inadvertently splash water into the filling, and to give you something to easy gram onto when it's time to remove the jars from the water bath.
- When the water bath has come up to temperature put the jars into it. Let them cook for 90 minutes.
- At the end of that time remove the jars from the water path and let them cool on the counter for a few minutes, then place them in the refrigerator until completely chilled.
- Remove the ring and lid from each jar.
- Spoon some cherries on top of the cheesecake.
- Top with whipping cream.