Sous Vide Turtle Cheesecake Recipe

A delicious variation of sous vide cheesecake is this easy recipe for turtle cheesecake.The sous vide technique ensures that you will never have a dry or cracked cheesecake again!  These cheesecakes in jars are perfect for portion control or for a dessert bar at a reception or your next holiday party. 

After you make these turtle cheesecakes you are going to want to make oreo cheesecake, grasshopper cheesecake and don’t forget about creme brulee. All done with the sous vide technique. 

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

How long will turtle cheesecake in jars keep in the refrigerator?

I keep my turtle cheesecake in jars in the refrigerator for up to a week. They never last that long but I found they will be at their optimum for up to a week after placing them in the fridge. 

Can turtle cheesecake be frozen?

Cheesecake do very well in the freezer. 

For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!

How do you thaw frozen turtle cheesecakes in jars?

I pull my cheesecakes in jars out of the freezer a day in advance and allow them to thaw in the refrigerator for a day. 

Sous vide dessert recipes:

• Sous Vide Creme Brulee
• Sous Vide Oreo Cheesecake
• Sous Vide Lemon Curd
• Sous Vide Mascarpone Cheese

Are sous vide cheesecakes in jars shelf stable?

These turtle cheesecakes in jars are NOT shelf stable. These cheesecakes need to be refrigerated. 

Turtle Cheesecake Ingredients:

• cream cheese, room temperature
• sugar
• sour cream
• Eggs
• chocolate graham crackers
• butter
• chopped pecans
• caramel sauce
• cream
• chocolate chips

Make the chocolate crust:

1. Melt the 2 Tablespoons of butter in a microwave safe bowl.
2. Meanwhile crush the chocolate graham crackers to almost the point of a dust.
3. Combine the melted butter and the chocolate graham cracker crumbs.
4. Add about 1 tablespoon of the chocolate graham cracker crust to each of the  6 (4 oz.) jars and press into the bottom to form a crust.

How to make turtle cheesecake batter:

1. In a mixing bowl with the paddle attachment beat together the room temperature cream cheese and the sugar until fluffy.
2. Add the eggs, one at a time, allowing each egg to full incorporate before adding the next egg.
3. Add the mint extract and the 2 drops of green food coloring.
4. Scrape down the bowl and give it one more stir.

Easy ganache instructions:

1. In a microwave safe cup/bowl microwave the cream for 45 seconds or until it steams. Be sure to heat the cream in a large enough container to prevent boil over. 
2. Add the chocolate chips to the hot cream
3. Whisk until completely melted and incorporated.

Tip: for extremely smooth ganache as pictured in these photos, use an immersion blender, food processor or blender to whip the ganache. 

How to make sous vide turtle cheesecakes in jars:

1. Set your sous vide to 176 F / 80 C.
2. Add the chocolate graham cracker crust to each jar as instructed above.
3. Pour the grasshopper cheesecake batter into each jar filling to mid way up the threads on the jars. 
4. Place a lid and finger tighten a ring onto each jar.
5. Lower into the sous vide bath and set the timer for 60 minutes.
6. Once they cook time is up, remove the jars from the bath and allow to come to room temperature. 
7. Store in the refrigerator until ready to serve.

How to finish sous vide turtle cheesecakes in jars:

1. Remove the ring and the lid from the jar.
2. Pour the warm chocolate ganache on each cheesecake.
3. Drizzle caramel sauce and add chopped pecans.

Sous vide recipes in jars:

1. 1. • Pickled banana peppers
      • Sous Vide Creme Brulee
      • Egg bites
      • Sous Vide Oreo Cheesecake
      • Sous Vide Lemon Curd
      • Sous Vide Pomegranate Curd Recipe
      • Sous Vide peanut butter cheesecake

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Yield: 6 jars

Sous Vide Turtle Cheesecake

Print

A delicious variation of sous vide cheesecake is this easy recipe for turtle cheesecake.The sous vide technique ensures that you will never have a dry or cracked cheesecake again!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 8 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1/2 cup sour cream
• 3 Eggs
• 2 large chocolate graham crackers
• 2 T butter
• 1/3 cup chopped pecans
• 1/3 cup caramel sauce
• 1/4 cup cream
• 1/2 cup chocolate chips

Instructions

Make the chocolate crust:

1. Melt the 2 Tablespoons of butter in a microwave safe bowl.
2. Meanwhile crush the chocolate graham crackers to almost the point of a dust.
3. Combine the melted butter and the chocolate graham cracker crumbs.
4. Add about 1 tablespoon of the chocolate graham cracker crust to each of the 6 (4 oz.) jars and press into the bottom to form a crust.

How to make turtle cheesecake batter:

1. In a mixing bowl with the paddle attachment beat together the room temperature cream cheese and the sugar until fluffy.
2. Add the eggs, one at a time, allowing each egg to full incorporate before adding the next egg.
3. Add the mint extract and the 2 drops of green food coloring.
4. Scrape down the bowl and give it one more stir.

Easy ganache instructions:

1. In a microwave safe cup/bowl microwave the cream for 45 seconds or until it steams. Be sure to heat the cream in a large enough container to prevent boil over.
2. Add the chocolate chips to the hot cream
3. Whisk until completely melted and incorporated.

How to make sous vide turtle cheesecakes in jars:

1. Set your sous vide to 176 F / 80 C.
2. Add the chocolate graham cracker crust to each jar as instructed above.
3. Pour the grasshopper cheesecake batter into each jar filling to mid way up the threads on the jars.
4. Place a lid and finger tighten a ring onto each jar.
5. Lower into the sous vide bath and set the timer for 60 minutes.
6. Once they cook time is up, remove the jars from the bath and allow to come to room temperature.
7. Store in the refrigerator until ready to serve.

How to finish sous vide turtle cheesecakes in jars:

1. Remove the ring and the lid from the jar.
2. Pour the warm chocolate ganache on each cheesecake.
3. Drizzle caramel sauce and add chopped pecans.

Notes

Tip: for extremely smooth ganache as pictured in these photos, use an immersion blender, food processor or blender to whip the ganache.

Recommended Products

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• 
  ChefSteps Joule Sous Vide
• 
  Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12
• 
  Lid for Sous Vide Container, with precision cut-out
• 
  LIPAVI 19 Qt Sous Vide Water Bath

Nutrition Information:

Yield:

6

Serving Size:

1 jar
Amount Per Serving:Calories: 511 Total Fat: 36g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 164mg Sodium: 287mg Carbohydrates: 44g Fiber: 2g Sugar: 39g Protein: 8g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.