Jam Jar Cheesecake

Today we are taking it back to where it all started…Our very first recipe that we posted was a Blueberry Topped Cheesecake.  And with the holidays just around the corner, we’ve decided to improve, simplify, and make this the perfect portioned dessert for you and your Holiday Guests.

We will be using a no hassle, hands free method of cooking these individual cheesecakes using a sous-vide machine, however, if you don’t have a sous-vide machine, and don’t wish to purchase one from our link provided, we will offer you an alternate way of cooking this fantastic recipe.

What is a SOUS-VIDE machine?
It is basically a water bath for cooking food.   Once the food has reached it’s desired temperature, the sous-vide machine will keep it held at that exact temperature for hours without raising the food temperature or OVERCOOKING the food.  So in other words, set it and forget it!  What more could you want during this crazy busy Holiday Season?
This sous vide cooking method creates the PERFECT texture cheesecake without the stress.   GUARANTEED  to be a Crowd Pleaser!

CHEESECAKE INGREDIENTS:

• 4      8oz pkg, cream cheese, softened
• 1/2   cup erythritol/stevia blend sweetener
• 2      tsp vanilla extract
• 4      eggs

BERRY COMPOTE INGREDIENTS:

• 1.5     cups blueberry’s (fresh or frozen)
• 1.5     cups raspberry’s (fresh or frozen)
• 1.5  tsp of erythritol/stevia blend sweetener
• 1/2  tsp xanthan gum
• juice of half a lemon

CHEESECAKE INSTRUCTIONS:

• Add all ingredients to a large mixing bowl except the eggs
• Using an electric mixer, beat the ingredients together until well mixed
• Beat in 1 egg at a time, until all the eggs have been added and incorporated.
• Spoon into the 4oz mason(jam) jars and screw lids FINGER TIGHT ONLY
• Set sous-vide machine to 176F for 90 minutes, once it beeps, gently place cheesecakes into the sous-vide for 90 minutes.
• After cheesecakes have finished cooking, remove and set out until room temp, then place into the refrigerator for 4 hours or overnight.
• **Add berry compote on top if using the compote recipe**

BERRY COMPOTE INSTRUCTIONS:

• Place all ingredients into a medium saucepan and gently heat on med/low heat
• Stir and mix until it starts to lightly bubble, add xanthan gum after berries start to break down a bit
• Stir until mixture thickens
• Set aside to cool completely

ALTERNATE COOKING METHOD:

• Pre Heat oven to 325F
• Set jars into a 9×13 baking dish
• Place tray into the oven and fill with hot water until half way up the mason jars.
• Cook for 30 mins
• After cheesecakes have finished cooking, remove and set out until room temp, then place into the refrigerator for 4 hours or overnight.
• **Add berry compote on top if using the compote recipe**

SERVES: Approx  12-14   4oz jars

 

PRODUCTS WE USE:

• ANOVA SOUS-VIDE MACHINE
• SOUS-VIDE CONTAINER WITH LID     
• 4 OZ. BALL MASON  JARS
  

AMAZON ASSOCIATES

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