Go Back
–+ servings

Sous Vide Turtle Cheesecake

Created by: Sarah Mock
prep time15 minutes
cook time1 hour
total time1 hour 15 minutes
Makes 6 jars

Ingredients

  • 8 Ounces Cream Cheese (room temperature)
  • ½ Cup Sugar
  • ½ Cup Sour Cream
  • 3 Egg
  • 2 chocolate graham crackers
  • 2 T Butter
  • ⅓ Cup pecans (chopped)
  • ⅓ Cup caramel sauce
  • ¼ Cup Heavy Cream
  • ½ Cup chocolate chips

Instructions
 

Make the chocolate crust:

  • Melt the 2 Tablespoons of butter in a microwave-safe bowl.
    2 T Butter
  • Meanwhile, crush the chocolate graham crackers to almost the point of dust.
    2 chocolate graham crackers
  • Combine the melted butter and the chocolate graham cracker crumbs.
  • 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:

  • In a mixing bowl with the paddle attachment beat together the room temperature cream cheese and the sugar until fluffy.
    8 Ounces Cream Cheese, ½ Cup Sugar
  • Stir in the sour cream.
    ½ Cup Sour Cream
  • Add the eggs, one at a time, allowing each egg to fully incorporate before adding the next egg.
    3 Egg
  • Scrape down the bowl and give it one more stir.

Easy ganache instructions:

  • 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 a boil over.
  • Add the chocolate chips to the hot cream
    ½ Cup chocolate chips, ¼ Cup Heavy Cream
  • Whisk until completely melted and incorporated.

How to make sous vide turtle cheesecakes in jars:

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

How to finish sous vide turtle cheesecakes in jars:

  • Remove the ring and the lid from the jar.
  • Pour the warm chocolate ganache on each cheesecake.
  • Drizzle caramel sauce and add chopped pecans.
    ⅓ Cup pecans, ⅓ Cup caramel sauce

Notes

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

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®