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–+ servings
Sous Vide Turtle Cheesecake
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
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!
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Prep Time15 minutes
Cook Time1 hour
Prep Time1 hour 15 minutes
servings6 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:

  1. Melt the 2 Tablespoons of butter in a microwave-safe bowl.
    2 T Butter
  2. Meanwhile, crush the chocolate graham crackers to almost the point of dust.
    2 chocolate graham crackers
  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.
    8 Ounces Cream Cheese, ½ Cup Sugar
  2. Stir in the sour cream.
    ½ Cup Sour Cream
  3. Add the eggs, one at a time, allowing each egg to fully incorporate before adding the next egg.
    3 Egg
  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 a boil over.
  2. Add the chocolate chips to the hot cream
    ½ Cup chocolate chips, ¼ Cup Heavy 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 midway 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.
    ⅓ Cup pecans, ⅓ Cup caramel sauce

Nutrition

Serving: 1jar | Calories: 511kcal | Carbohydrates: 44g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Cholesterol: 164mg | Sodium: 287mg | Fiber: 2g | Sugar: 39g

Notes

Tip: for extremely smooth ganache as pictured in these photos, use an immersion blender, food processor or blender to whip the ganache.
CourseSous Vide
CuisineAmerican
Keywordsous vide recipe, sous vie, turtle cheesecake
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