Thursday, November 23, 2017

Sous-Vide Pumpkin-Eggnog Cheesecake

It's that time of the year again where we break out the recipes, research new ones get to cooking. This year I wanted to focus on my favorite dessert which is CheeseCake. CheeseCake is my go to dessert for almost every occasion and every outing. 

This year I wanted to try something I have never done before which is Sous-Vide desserts. I took my tried and true Sous-Vide  CheeseCake recipe and made some strategic adjustments and came up with a recipe. I will include the basic CheeseCake recipe at the bottom of the page. 

First I want to talk about masons jars for second. I have tried 4 different types until I finally settled in on these. I won't bore you will all the details but just know these are best. Why I like them. They are Widemouth, Easy to fill, and holds the perfect quantity.


INGREDIENTS  (makes 11)
2 LBS OF CREAM CHEESE
1 1/3  CUP OF SUGAR
3 LARGE EGGS
3/4 CUP OF EGGNOG ( buy or make your own)
8 OZ OF PUMPKIN (from a Can or roast one yourself)
1 TSP OF SPICED RUM
1 TBL OF VANILLA EXTRACT
1 TSP PUMPKIN SPICE  (make your own or buy some.) 
1/3 CUP OF CORNSTARCH



Grab a large mixing bowl ( I use a Kitchenaid Mixer). Mix the cream cheese and Pumpkin until smooth. 



In a small mixing bowl add the eggs, vanilla extract and pumpkin spice and beat with a whisk or fork.




After mixing the cream cheese thoroughly and of course scraped down the sides you will add the eggnog. Don't forget to scrape down the sides again. Add the egg mixture above and do the same. Did I mention scraping down the sides? Hahahah... Now Sift the cornstarch and add to mixer on low speed 1 tsp at a time. All done....


 Fill the jars leaving some room at the top for some streusel of some type and whipped cream. Tap the jars a few times to get rid of any air bubbles and to make sure they're nice and leveled at the top. Tighten the screw ring band on your mason jar to "fingertip tight" 


SET IMMERSION CIRCULATOR AT 176 F. COOK FOR 60-90 MINUTES. 

At 60 minutes the cheesecake will have a custard like consistency and at 90 more like a traditional cheese. I like 75 minutes. 
After the elapsed time remove jars using Mason Jar Tongs and place on a towel. Let cool for an hour or so and place in refrigerator overnight or at least 8 hrs. Top with streusel and whipping cream. 





GRAHAM CRACKER STREUSEL
I used cinnamon graham crackers but you can use whatever you want. One full cracker for every cheesecake jar. Toss them all in a food processor and grind them until they look like sand. Add a bunch of butter and sugar to taste. Bake in a 300 f oven for 15 minutes tossing them at least once. Let cool completely before using. 



MY SV CHEESECAKE RECIPE

2 LBS OF CREAMCHEESE
1 2/3 SUGAR
1 TBL OF VANILLA EXTRACT
3 LARGE EGGS
1/4 CUP OF CORN STACH
3/4 CUP OF HEAVY WHIPPING CREAM