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
Scale
Crust
- 4 Sheets of Graham Crackers
- 1 Tablespoon Sugar
- 2 Tablespoons Butter - melted
- Pinch of Salt
Cheesecake
- 1 - 8 Ounce Block of Cream Cheese
- 1/2 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
- 3/4 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 1/2 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
Keywords: Sous Vide Lemon Blueberry Cheesecake
