Sous vide lemon blueberry cheesecake is the foolproof way to get rich, creamy, and perfectly smooth cheesecake every time-no water baths or cracked tops to worry about. Made with fresh blueberries, bright lemon juice and zest, tangy full-fat Greek yogurt, and cream cheese, each bite is bursting with flavor. Baked in individual jars, these mini cheesecakes are the perfect bite-sized treat for any occasion! Makes 6 servings.
I have confessed that I am not the biggest sweets person - I must prefer something savory like creamy caramelized onion and bacon dip. But when I do want something sweet it is usually just a bite and a very specific something. Like I can always get down with lemon blueberry ricotta pound cake or southern blueberry cobbler. But this sous vide dessert cheesecake is something I can never refuse!
We are taking a dessert that can be complicated to make and making it SO EASY by using the sous vide.
- it takes less time
- no more worrying about cracks at the top
- no water baths
- and the perfect amount - making it easy to make for a small or larger crowd
Let me show you how to do it and why I love it!
A couple of tips before you begin
As I was making this recipe multiple times to get it just right, I learned a couple of things:
- Use full-fat cream cheese for the best flavor.
- Use any fat content plain Greek yogurt. I have used non-fat and full-fat and they both work great.
- You can use vanilla extract if you do not have vanilla bean paste.
- Either fresh or frozen blueberries can be used.
I also like to use specific jars for this recipe. Using 4-ounce mason jars is the perfect amount for this dessert - not too much and not too little. I also have fallen in love with these plastic lids for mason jars instead of using the metal rings and seals - they last way longer, don't rust and are easier to clean...win win!!
Lets Bake!
First thing, preheat a large pot or tub of water with the sous vide. Set to 175 degrees and turn on to start warming up the water.
Recipe
Sous Vide Lemon Blueberry Cheesecake
- Total Time: 1 hour 40 minutes
- Yield: 6 1x
Description
There is nothing better than silky smooth lemon blueberry cheesecake. Using the sous vide to cook makes these cheesecakes foolproof and perfect every single time!
Ingredients
Crust
- 4 Sheets of Graham Crackers
- 1 Tablespoon Sugar
- 2 Tablespoons Butter - melted
- Pinch of Salt
Cheesecake
- 1 - 8 Ounce Block of Cream Cheese
- ½ Cup Plain Greek Yogurt*
- 1 Egg
- 1 Teaspoon Vanilla Paste (Vanilla Extract will work if you do not have the paste)
- 4 Tablespoons Sugar
- Zest and Juice of 1 Lemon
- ¾ Cup Blueberries (fresh or frozen)
Instructions
- Preheat a large pot or tub of water with the sous vide. Set to 175 degrees and turn on to start warming up the water.
Crust
- In a food processor, blender, or ziplock baggie - add in graham crackers. Pulse until finely ground. Add in the sugar, melted butter, salt, and mix until well combined.
- Add 1 tablespoon of crust to the bottom of 6 - 4 ounce mason jars. Pack tightly in the bottom.
Cheesecake
- Place cream cheese and greek yogurt in a bowl. Mix until smooth and creamy with a handheld mixer. Add in egg, sugar, vanilla, lemon zest, and juice and mix until well combined, creamy and smooth.
- Gently fold in the blueberries.
- Pour cheesecake batter evenly amongst the 6 mason jars filled with the graham cracker crust.
- Place the lids on just until fingertip tightness and place in the sous vide to cook for 1 ½ hours.
- Once finished, remove from the sous vide water and let cool. Place in the fridge to cool (for at least an hour) and set until ready to be enjoyed.
Notes
- Keep in the fridge for 5-7 days
- Any percentage fat of Greek yogurt can be used. I have used non-fat plain and full-fat plain. Both work great.
- Prep Time: 10 Minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 328
- Sugar: 19.5 g
- Sodium: 283.4 mg
- Fat: 19.1 g
- Carbohydrates: 34 g
- Fiber: 1.8 g
- Protein: 6.3 g
- Cholesterol: 80.1 mg
I tried this recipe, but I didn't have the canning jars and I was impatient, so I tried using some 1-cup Corning glass containers with plastic press-on lids. They looked *great* going in. However, (unsurprisingly, in retrospect...) the heating of the airspace in the containers popped off all the lids in the sous vide bath, and I came back later to a hilarious disaster. I will be getting a set of canning jars with proper (screw-on) lids to try again - it looks really good, and I'm really looking forward to it!
Oh no!!! Haha - I feel your pain though. I have totally come back to a water bath of cheesecake and egg bites before....all you can do is laugh lol. the screw-on lids really help - both the regular metal ones and the plastic ones. Just make sure they are fingertip tightness - meaning you can unscrew easily with just your fingertips. Last week I put someone too tight and the same things happened d- there isn't a way for the pressure to release and the whole bottoms cracked and broke off. I was making creme brulee and had a mess until I figured out what I was doing haha! Thanks for making these and reading - I know you will like them when you do!