Oreo Cheesecake (Sous Vide)

Portion control your dessert with a sous vide cheesecake in a mini mason jar. Once you have sous vide cheesecake you may never bake cheesecake again.

Be sure to check out my other easy sous vide recipes. Homemade mascarpone cheese and grapefruit infused gin are great recipes to try. Be sure to check out my complete collection of sous vide recipes.

Sous vide takes all the guesswork out of making cheesecake.

This sous vide cheesecake recipe has a double stuf Oreo crust. Satisfy your Oreo cookie cheesecake sweet tooth. You will love this easy Oreo cheesecake recipe.

I have been making cheesecake for the better part of my life. Normally I would have to wrap foil around the bottom of a springform pan and place it in a hot water bath to get even cooking and prevent cracking. It is a big mess and chances are I would have a leak. I always had a leak.

With this sous vide cheesecake method there is not leaking, there is no cracking, there is not excessive browning. There is not wondering if the center is completely set or not or if it will fall when you take it out.

Sous Vide Oreo Cheesecake Ingredients

• cream cheese, room temperature
• sugar
• sour cream
• lemon
• Eggs
• Double Stuf Oreos

Set the sous vide temperature

Place your pot on a heat-protected surface. Set the sous vide to 176 F / 80 C.

New to sous vide? I explain in simple terms everything I know about sous vide cooking.

Make the double stuf Oreo crust

1. In a food processor, blend the 6 double stuf Oreos. Pulse until the Oreos make a crust that forms when squeezed.
2. The extra filling will make the crust the correct consistency.
3. If you don't have the double stuf Oreos, just add a few tablespoons of melted butter.

Make the cheesecake batter

1. In a food processor, blend the cream cheese and the sugar.
2. Add the sour cream, zest of the lemon.
3. Add the eggs one at a time and blend after each addition
4. Scrape down the bowl and blend one more time.

Assemble The Cheesecakes

1. Press a tablespoon of the Oreo crust into the bottom of a 4-ounce mason jar.
2. Pour the cheesecake batter into each jar and stop just below the threads of the jar.
3. Wipe down the rim and place on a lid and a ring.
4. Lower into the sous vide water and set the timer to cook.
5. Make sure there is enough water in the pot to fully cover the jars.

Cooking Sous vide the cheesecake jars

1. Cook the cheesecake for 60 or 90 minutes.
2. Remove from the water and refrigerate until chilled.

In my app it gave two different times for looking the cheesecake. I wanted to see if there was any significant difference. In my opinion, there was little to no difference. But if I HAD to pick a difference I would say that the cheesecake on the right, at 90 minutes, was denser. My take away here is that 60 minutes in minimum but 90 minutes won't hurt anything.

I did tap the jars, ok I banged them, on the counter to remove air bubbles. Looks like I missed a few!

Garnish with an extra Oreo crumb crust and enjoy!

I can tell you with confidence that if you fill the jars to just under the threads on the mason jars, there will be enough room to place a full double stuf Oreo cookie under the lid and ring. Do this only after the cheesecake has chilled completely.

Sous Vide Oreo Cheesecake

Sarah Mock

Portion control your dessert with a sous vide cheesecake in a mini mason jar. Once you have sous vide cheesecake you may never bake a cheesecake again.

4.75 from 43 votes

Pin Recipe Print Recipe

Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 10 minutes mins

Cook time for the recipeCook Time 1 hour hr

total time to prep and cook the recipe.Total Time 1 hour hr 10 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Dessert Recipes

Cuisine American

Makes 6

Per Serving 327 kcal

Ingredients

 

1x2x3x

• ▢ 8 oz. cream cheese (room temperature)
• ▢ ½ cup sugar
• ▢ ½ cup sour cream (4 oz.)
• ▢ Zest of 1 lemon
• ▢ 3 Eggs
• ▢ 6 Double Stuff Oreos

Instructions

 

• Set the sous vide to 176 F / 80 C.
• Make the double stuf Oreo crust
• In a food processor, blend the 6 double stuf Oreos. Pulse until the Oreos make a crust that forms when squeezed.
• The extra filling will make the crust the correct consistency.
• If you don’t have the double stuf Oreos, just add a few tablespoons of melted butter.
• Make the cheesecake batter
• In a food processor, blend the cream cheese and the sugar.
• Add the sour cream and blend again.
• Add the zest of the lemon
• Add the eggs one at a time and blend after each addition
• Scrape down the bowl and blend one more time.
• Press a tablespoon of the Oreo crust into the bottom of a 4 ounce mason jar.
• Pour the cheesecake batter into each jar and stop just below the threads of the jar.
• Wipe down the rim and place on a lid and a ring.
• Lower into the sous vide water and set the timer to cook.
• Make sure there is enough water in the pot to fully cover the jars.
• Sous vide the cheesecake jarsCook the cheesecake for 60 or 90 minutes.
• Remove from the water and refrigerate until chilled.

Video

Nutrition

Serving: 1Calories: 327kcalCarbohydrates: 29gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 142mgSodium: 206mgFiber: 1gSugar: 24g

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Tried this recipe?Let us know how it was!

Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

originally posted Jan 25, 2018

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.