Flavor was 10/10. The cheesecake was perfectly smooth and delicate. The top was a bit of a mess. I probably should have used a plate as a lid as someone else did on the sub.
I blind baked the crust. After pouring in the filling, I covered it with parchment paper. I hoped this would be adequate, but it crumbled when I sealed it.
I placed it in a turkey oven bag and water displaced it. I tied off the end, but didn't worry about it being too air tight, because I had the opening of the bag hanging outside of the container, cut off by the lid.
I cooked it at 171 F for 3 hours. A couple tablespoons of liquid gathered inside the bag, but I'm 90% it was from the cake and crust and not leakage.
The top was a bit of a mess. It gathered up onto the sides, so I cut some off before pouring on a ganache to cover any roughness. Served with fresh raspberries and raspberry sauce.
Would highly recommend, but definitely needs a firm lid to get a good top.
by FranklinBluth9
4 Comments
Well done! Had no idea this was possible.
Recipe please?
You can also sous vide eggs to pasturize them. Once they are pasturize, they look raw but have tha bacteria cooked out of them. Use these to make a standard cheesecake and you wont need to sous vide the whole cake. It is a no bake cheesecake if you get the crust right.
I like making the mini ones in jars, the recipe used to be free but you can grab it with archive.org https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake