Sous Vide Lemon Blueberry Cheesecake

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!

I have confessed that I am not the biggest sweets person many times. But when I do want something sweet it is usually just a bite and a very specific something. Sous vide lemon and blueberry cheesecake is a sweet treat I can never refuse!

I love love LOVE making desserts in the sous vide!

Like always, using the sous vide to cook anything makes it turn out perfectly every single time!

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

Ingredients Needed

Graham Cracker 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 
• 4 Tablespoons Sugar
• Zest and Juice of 1 Lemon
• ¾ Cup Blueberries (fresh or frozen)

A couple of tips:

1. Use full-fat cream cheese for the best flavor
2. Use nay fat plain Greek yogurt. I have used non-fat and full-fat and they both work great.
3. If you can use vanilla extract if you do not have vanilla bean paste
4. Either fresh or frozen blueberries can be used.

How to Make

1. 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

1. 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.
2. Add 1 tablespoon of crust to the bottom of 6 - 4 ounce mason jars. Pack tightly in the bottom.

Cheesecake

1. 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.
2. Gently fold in the blueberries.
3. Pour cheesecake batter evenly amongst the 6 mason jars filled with the graham cracker crust.
4. Place the lids on just until fingertip tightness and place in the sous vide to cook for 1 ½ hours.
5. 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.

What Jars Do You Use?

This is the best part of sous vide desserts!

They are the perfect size. Using 4-ounce mason jars makes them just enough - not too much and not too little. Plus this recipe makes enough for 6 or double or triple the recipe for a larger crowd.

These are the jars I love to use and hot tip- use these plastic lids instead of the metal lids and rings. they last way longer (NO RUSTING!) and are easier to clean.

Why Use a Sous Vide to Make Cheesecake?

Using a sous vide to cook lemon blueberry cheesecakes takes all the hard work and guess work out of making cheesecake.

If you have ever made cheesecake before, then you know it isn't the easiest dessert ever. It's not the most difficult, just can be finicky.

Water baths and cracked tops and long cooking times and on and on. Well you don't have to worry about that using a sous vide.

Since you are cooking at 175 degrees constantly for an hour and a half, you are going to get the perfect creamy and smooth consistency every single time.

And using the small jars means you wont have to fool with a springform pan and everyone can have the perfect cheesecake amount.

Honestly, there is no other way to make cheesecake anymore.

More Sous Vide Recipes

• Sous Vide Steak Gyros
• Sous Vide Bacon and Cheddar Egg Bites
• Sous Vide Maple Carrots
• Roasted Red Pepper and Egg White Sous Vide Bites
• Sous Vide Pork Tenderloin
• Sous Vide Flank Steak Salad with Herbed Vinaigrette Dressing
• How to Make Shrimp Cocktail in a Sous Vide
• Sous Vide Vanilla Bean Cheesecake

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