Cheese cake

In the Sous Vide Recipes Forum
I was inspired by Douglas Baldwin's Youtube video on sous vide creme brulee and tried myself a similar attempt with a cheesecake recipe instead. I set the waterbath (I have a home made one with a 1400watt water heater and Rex 100 PID with a pt100 probe) to 83C but ended up with scrambled eggs at two hours. I realized the P setting was 2 so I increased it to 10 and tried again.

Round two, I used a similar recipe from Consumed Gourmet- set the water bath to 80C and after an hour got freaked out as it looked like it was curdling. I quickly removed the bag from the water bath, mixed the contents with a spoon before pouring the mixture in a tart pan with a gram digestive biscuit base. It went smooth- It is in the fridge now- at first it looks like thick pudding. Results to follow!


5 Replies So Far

Hopefully this one turns out better than the first one! Let us know how it goes for sure.
It came out very creamy, almost like a pudding. It held form when cut but didn't achieve the dense New York style I was hoping. I'll try for 2 hours next time and post my results. Any advice?
Here are a few articles I've seen on sous vide cheese cakes:
Consumed Gourmet
and eGullet.
Bro I don't have any idea about that how to make Cheese cake for more info you can go through this link
How to make cheese cake
I've been making sous vide cheesecake for a couple years now and have found a few things to be massively helpful. Also I've realized limitations to "style" of cheesecake achievable using only sous vide as the cooking method. Here's a little insight, but I'm always interested in hearing more and exciting ways to improve the product.

1. The cheesecake with not be as airy since no moisture is lost like when baking. Expect dense and custard or pudding like texture depending on cooking temp and time
2. Always thoroughly combine the room temp cream cheese and sugar before adding the sour cream. Otherwise you'll get very noticeable gritty texture. More visually if you make a chocolate cheesecake it looks like specks of coconut, but doesn't have a flavor or textural advantage like coconut.
3. Play around with temperature. 170 F is the desired temp for average cheesecake, but I look at the main advantage of sous vide as the ability to cook eggs a little lower and achieve custard like consistency. 160 F and even 150 F are not a bad style
4. try piping the cheesecake into shot glasses or home made chocolate molds, top with whip cream and graham cracker crumbs for an upsidedown cheesecake.
5. report back with results




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