(If you need a quick primer on sous vide cooking,check out our guide here.)
Id seen a few recipes onAnovas websitefor cheesecake, so I bopped over there to check out the details.
Sadly, there was no recipe for just plain cheesecake.
(Though, arguably, the pumpkin cheesecake would be the more basic of the two.)
Yes, you read that correctly.
Put it in little jars.
I made two little cheesecakes this way.
This was not sous vide-intensive enough for my tastes, so I skipped it.
(The whole point here is to not use the oven.)
Lets talk about this chuck a springform pan of cheesecake in a bag method.
It starts out simply enough.
You make a crust, you bake that crust.
You make a filling, you pour the filling on top of the crust.
This is all very doable.
But then there is this:
Seal top of pan with foil.
Place pan into extra-large (2-gallon) zip-close plastic bag.
Carefully immerse this into water to create vacuum seal in zip-close bag.
Immediately, there were problems.
I then transferred the cake to the hot water, where it proceeded to float on top.
(Ron Howard narration: But it wouldnt turn out okay.)
Next, I turned my attention to the jars.
Those were chucked into the bath with springform pan, and everything seemed to be going swimmingly.
I tried fiddling with the spatula, moving it to one side in an attempt to correct the tilt.
During all of this fiddling, the bag broke, releasing an entire cheesecake into my water bath.
The panic that followed was severe and, to an outside observer, probably hilarious.
Could this have been prevented?
They were, in a word or two, fucking delicious.
Both jars contained some of the richest, creamiest, silkiest cheesecake Ive ever eaten.
I actually dont have a single criticism here.
Going back to the titular question:Will cheesecake sous vide?
The answer: Yes.
