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Sous Vide Cheesecake v3
- Yield:jars
- Time active: 2h, 30min
- Storage:Fridge: 7 days, Frezer: 30 days
- Difficulty:easy
| Ingredient | Weight | Procedure |
|---|---|---|
| Cream | 130.0g | 1.1. Set sous vide to 80*C. 1.2. Mix cheese, sugar, salt on low speed. 1.3. Add eggs, vanilla to mix. Incorporate. 1.4. Put mix into jars. Close jars softly! 1.5. Cook sous vide 90 min. 1.6. Cool down and refrigerate over night. 1.7. Serve with granola / berries. |
| Sugar | 100.0g | |
| Lemon zest | 2.0g | |
| Egg | 130.0g | |
| Salt | 2.0g | |
| Cream cheese | 450.0g | |
| Vanilla extract | 5.0g | |
| Cream | 130.0g | |
| Sugar | 100.0g | |
| Lemon zest | 2.0g | |
| Egg | 130.0g | |
| Salt | 2.0g | |
| Cream cheese | 450.0g | |
| Vanilla extract | 5.0g |