As you may be aware already, I am loving my new kitchen gadget, this precision cooker from Anova. I want to sous vide all the things! I was playing around on Pinterest, looking for some inspiration and guidance on a few recipes where I could put my new device to use, and I came upon this one for Cheesecake Jars from The Fumbling Foodie. One word…AMAZING! The recipe was super simple to follow. I decided on using the whipped version of Philadelphia cream cheese, instead of the traditional block. I also did not, however, make my own cherries…used a canned version. I bet fresh strawberries or even mango would make perfect alternatives! This recipe make four jars.
Set your precision cooker to 176 degrees for 90 minutes. I have found that when you are using jars to sous vide, it helps to have a fairly big vessel for the jars to sit in. I use this Rubbermaid 12-quart container. I can fit 10 jars at a time.
Place the graham crackers in a sealable bag and crush. Line the bottoms of the 8 oz. mason jars with the crushed graham crackers.
In a large bowl, with a hand mixer, beat together the cream cheese, sugar, whipping cream and vanilla. Slowly incorporate the eggs. Beat until the mixture is smooth and creamy.
Spoon the cheesecake mixture into the mason jars. Seal with lid. Place in water bath. Remove when time sous vide time has expired.
Allow to cool slightly before placing in fridge. Cool in the fridge for at least an hour or so. These will last several days, so feel free to make ahead of time. That is, if they last that long! To serve, top with your favorite fruit topping. I used canned cherries. Add a bit of whipped topping and sprinkle with graham cracker dust. ENJOY!