Lemon Cheesecake
Sous vide lemon cheesecake cooked in mason jars, low-carb friendly (uses sugar substitute). Cooked at 174F for 90 minutes.
Ingredients
| 2 pounds | 905 g | cream cheese, room temperature (4 - 8 ounce blocks) |
| 1/2 cup | 120 ml | sugar substitute (Splenda, Swerve, etc) or sugar if not low carb |
| 1 tsp | 5 ml | vanilla extract |
| 2 tbsp | 30 ml | lemon juice |
| 2 tbsp | 30 ml | grated lemon rind |
| 4 | large eggs, room temperature, lightly beaten | |
| 1 cup | 240 ml | sour cream |
| — | Pinch of salt |
Instructions
Step 1: Preheat Anova to 174F degrees. Spray 16 125ml (1/2 cup) mason jars lightly with nonstick spray. Step 2: With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar substitute, and beat until combined. Beat in vanilla, lemon juice and rind. Step 3: Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Step 4: Divide batter evenly among 16 jars, filling each not quite to the top. Place lids on FINGER TIGHT! No more than finger tight to slow air to escape and prevent cracking. Step 5: Place filled jars in a shallow pan or tub with warm water half way up the jar to temper them. Let sit 5 minutes and then carefully place in heated water. Cook sous vide for 90 minutes. Step 6: Remove when done and let cool at room temperature until you can handle the jars easily. Tighten lids and place in the fridge. Will keep up to 3 weeks.
Finishing Step 1: Top with your choice of toppings and enjoy!
From https://recipes.anovaculinary.com/recipe/sous-vide-lemon-cheesecake