Sous Vide Blueberry Cheesecake with a Graham Cracker Crust

Discover how to make a delicious Sous Vide Blueberry Cheesecake with a Graham Cracker Crust. This method ensures a perfectly creamy texture and vibrant blueberry flavor, all cooked gently in a water bath.

Ingredients Needed

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• ¼ cup blueberry jam (optional)

Preparing the Crust

Mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a springform pan. Chill in the refrigerator for 15 minutes before adding the filling.

Making the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, mixing well. Incorporate eggs one at a time, mixing after each addition. Gently fold in blueberries or blueberry jam if using.

Cooking sous vide

Pour the filling into the prepared crust. Seal the springform pan tightly with aluminum foil or place it in a vacuum bag. Submerge the bag in a water bath set to 150°F (65°C). Cook for 1 hour and 30 minutes.

Finishing Touches

Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight. Before serving, you can top it with fresh blueberries or a drizzle of blueberry jam for extra flavor.

Enjoy Your Cheesecake

This Sous Vide Blueberry Cheesecake offers a rich, creamy texture with a burst of fruity flavor. Perfect for special occasions or a delightful treat anytime!