Dessert

Vanilla Bean Cheesecake

Luxurious individual cheesecakes end the meal on a smooth note.

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Ideal for: The Sous™

Fragrant with real vanilla bean, these individual cheesecakes offer a luxurious twist on a classic dessert. Macerated berries add a bright, juicy contrast, making each bite a balanced combination of sweetness and creaminess.

Ingredients

Makes 6 servings

Cheesecake

1½ cups (337 grams) cream cheese, softened
½ cup (100 grams) sugar
1 tablespoon (13 milliliters) vanilla extract
1 vanilla bean, split, seeds scraped and reserved
2 large eggs (100 grams)
½ cup (120 grams) crème fraîche

Macerated Fruit

1 cup (170 grams) fresh blackberries
1 cup (170 grams) sliced fresh strawberries
½ cup (100 grams) sugar
1 tablespoon (15 milliliters) fresh lemon juice
Fresh mint, if desired

What You'll Need

The Sous™

Multi-Function Cooker with Tri-Ply Dutch Oven

$699.95

Directions

Make the cheesecakes: Fill the The Sous with 3 quarts (2.85 liters) warm water. Set the Multi-Function Cooker to Sous Vide Mode and set the temperature to 176°F (80°C). Press Start.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, 1-2 minutes, stopping to scrape the sides of the bowl. Add sugar, vanilla extract and vanilla bean seeds. Beat until combined, about 1 minute, stopping to scrape the sides of the bowl. Add eggs, beating until combined. Add crème fraîche, beating until combined. Divide mixture among eight 4-ounce (125-milliliter) Mason jars, leaving 1 inch of head space in each. Seal tightly with the lids.
When water reaches set temperature, add the jars to the Multi-Function Cooker. Cover and cook for 1½ hours. Remove from the Multi-Function Cooker.
Let cool at room temperature for 30 minutes. Refrigerate for at least 1 hour.
Make the macerated fruit: In a medium bowl, combine blackberries, strawberries, sugar and lemon juice. Let stand, stirring frequently, until the sugar is dissolved and the mixture is syrupy, about 1 hour. Top the cheesecakes with the macerated fruit. Top with mint, if desired.

Variations

Lemon Cheesecakes

Make as directed. Decrease vanilla extract to ¼ teaspoon (1 milliliter). Omit vanilla bean seeds. Add 1 tablespoon (6 grams) lemon zest and 2 tablespoons (30 milliliters) fresh lemon juice. Cook as directed. Omit macerated fruit. Top with prepared lemon curd and garnish with mint, if desired.

Chocolate-Hazelnut Cheesecakes

Make as directed, omitting vanilla extract and vanilla bean seeds. Add ½ cup (128 grams) chocolate-hazelnut spread* with the cream cheese. Cook as directed. In a medium microwave-safe bowl, combine ½ cup (85 grams) chopped 60% bittersweet chocolate, 3 tablespoons (42 grams) unsalted butter and 2 tablespoons (30 milliliters) heavy whipping cream. Microwave on medium in 30-second intervals, stirring between each, until melted and smooth, about 1½ minutes total. Omit the macerated fruit. To serve, spoon the chocolate mixture onto the cooked cheesecakes. Top with chopped toasted hazelnuts, if desired.

*We tested with Nutella and Justin’s Chocolate Hazelnut Butter.

Pro Tip

Add a crust to any of these cheesecakes by stirring together ½ cup (65 grams) graham cracker crumbs, 1 tablespoon (14 grams) firmly packed light brown sugar and 1½ tablespoons (21 grams) unsalted butter. Spoon about 1 tablespoon mixture into each Mason jar. Press down gently. Spoon cheesecake mixture over crusts, leaving 1 inch of head space in each.