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Who's up for a Steamed Sous Vide Cheesecake recipe?
Get ready to savour every bite of this classic, creamy delight!
For the crust
340 g ginger nuts
55 g unsalted butter melted
For the filling
25 kg full fat cream cheese
1 cup granulated sugar
2 lemons juiced
5 eggs large, at room temperature
85 ml double cream
Recipe
Make the Crust
Line the base of a 9” (22cm) springform pan with parchment paper, sealing the collar around the paper with an overhang.
Pulse 340g ginger nuts in a food processor to form crumbs. Mix in 55g melted butter. Press the mixture into the bottom and sides of the pan. Freeze for 20 minutes.
Make the Filling and Cook
In a stand mixer, blend 1.25kg cream cheese and 1 cup granulated sugar until smooth.
Add the zest of 2 lemons, 5 eggs, and 85ml heavy cream to the mixture. Mix until just smooth.
Pour the filling over the chilled crust. Tap the pan lightly on the counter to remove air bubbles.
After cooking, let the cheesecake cool for 1 hour with the foil on. Remove the foil carefully to avoid condensation on the cheesecake. Cool for another hour.
Serve
Before serving, run a thin-bladed knife around the edge to loosen the cheesecake.
Remove the collar, transfer the cheesecake to a serving plate, and serve in thin slices. Optionally, dress with sliced fresh fruit.
