Sous vide lemon cheesecake

This lemon cheesecake recipe will show how you can achieve a delicate and velvety cake texture by utilizing sous vide heat treatment.

The sous vide heat treatment relieves you from stressful expectations in a kitchen. Everyone who tried to cook a pie felt that. Is it baked enough? Will the bottom burn? You can forget about those experiences because a sous vide heat circulator will cook the cake perfectly! Now you can go and try even the most incredible recipes that seemed impossible to bake previously. Start your kitchen experiments with the sous vide lemon cheesecake!

• Let a sous vide water bath warm up to 78.9°C.
• Take a large bowl and put the cheese in it. Start beating it up with a mixer adding the rest of the ingredients. First, gradually pour in the sugar so that it has time to melt. The next ones are vanilla, zest and lemon juice. Beat until smooth.
• Now it's time to prepare a biscuit. Whisk eggs in a separate bowl. When the yolks whisked, add sour cream and salt. Whisk again.
• It's time to lay out the dough into jars. First, lay in the dough. Then add the cheese on top. Don't fill the jars to the top leaving a room for the dough to rise. Seal the jars with lids, but not too tight! Otherwise, the steam won't escape and the jar may crack right in the sous vide cooker.
• Jars must be placed in a warm water for five minutes before initiating the procedure. Once they are warmed enough, immerse them into the container and start the slow cooking procedure for 90 minutes.
• Jars can be taken out from the water bath after 90 minutes. Let them cool down at room temperature.
• You can serve the cheesecake right in the jar or put it out on a plate. Either way, the cake will look prettier and more appetizing if you top it with berries, frosting or whipped cream.
• Leftover jars can be kept in a fridge. The fresh and flavorful taste of this lemon cheesecake will remian delightful for weeks.