Single-serve jars of ginger cookie base and velvety, light-as-air Sous Vide Orange Mascarpone Cheesecake made with #TrestelleCheese.
Welcome to another #SousVideSundaySeries! I made these single-serve Sous Vide Orange Mascarpone Cheesecake as part of Tre Stelle's #RandomActsofCooking. An edible thank-you to my neighbour who brings in my trash and recycle bins and shovels my driveway when the Dude's away. You rock!
#RandomActsofCooking may be done for someone in need, or simply to surprise a friend/family/colleague. I love doing both, but for me charitable acts are sacred and need not be advertised. I generally don't broadcast my goodwill, unless I'm specifically trying to bring attention to a cause. My motto is: just do it and live with the warm, fuzzy knowledge that you have.
A sweet surprise to say thanks to a neighbour... now, that's fair game.
I've always seen the holidays as a time for giving. That does not have to mean outrageously fancy gifts; a simple gesture like treating the homeless Dude that sings to you each morning, to a hot drink, clean socks and a sweater. Or volunteering your time to prepare and feed those who aren't in a position to do so for themselves. Or baking up a batch of cookies for those we tend to take for granted - trash collector, mail delivery guy or girl, crossing guard... I'm sure you can fill in a few others.
I'll never tire of single-serve desserts in jars. These Sous Vide Orange Mascarpone Cheesecake are perfect for giving! Not only do they make a great addition to all the holiday entertaining, they make perfect take-home treats!
I don't have many cheesecake recipes on the blog, but when I do make cheesecake, I like to keep the ingredient list short and simple and I love to add a little colour and flavour.
The hits of citrus in these mini cheese clouds, from the orange zest and juice, are immediately noticeable, without overpowering. Paired with the spicy ginger cookie crust, this mildly aromatic, souffle-like cheesecake immediately puts me in the holiday mood!
I hope you will make an opportunity to perform some #RandomActsofCooking of your own this holiday season!
Thanks to Tre Stelle for providing the wonderfully delicious Mascarpone used in this recipe. For every share using #RandomActsofCooking, Tre Stelle will donate $1.00 to a local FoodBank.
So now it's your turn to cook/bake a treat for someone deserving, share your dish using #RandomActsofCooking and invite others to do the same!
Don't forget to enter for a chance to win some of my fave baking ingredients! Entries close at 11:59PM on December 11, 2017.
Ingredients
Equipment:
- sous vide immersion cooker
- heat-proof bin or deep pot
- jar lifter or tongs
- 4-oz mason jars
For the base:
- 25 grams crushed ginger cookies
- 30 grams butter melted
- 4 grams demerara sugar
- AN butter for greasing jars
For the cheesecake:
- 340 grams Tre Stelle Mascarpone Cheese
- 96 grams granulated sugar
- 30 grams sour cream
- 2 large eggs
- 30 grams orange juice
- zest of one small orange
Instructions
Prepare the water bath:
- Heat the water bath to 80ºC/176ºF.
Make the base:
- Lightly grease the jars with butter. Combine the crushed cookies, melted butter and sugar in a small bowl. Add equal amounts of the cookie mixture to each jar and press. Set aside.
Make the cheesecake:
- Using a stand or hand mixer, mix the mascarpone cheese, sugar, sour cream, eggs, juice and zest until well combined and smooth. Pour the mixture evenly among the prepared jars, leaving some space at the top. Tap lightly to remove air bubbles, if needed.
- Cover the jars, without tightening too much, and submerge in the heated water bath. Cook for 90 minutes. Remove when time is up and allow to cool at room temperature for 45 minutes to an hour. Place in the refrigerator to chill before serving.
Julie says
Yum! love cheesecake but making with this citrus and marscapone amps it up. Must try it.
jacquee | i sugar coat it! says
I am always game for citrus in the winter - holds me over to the warmer months. Plus, mascarpone is simply marvellous!
Deepika says
This is making me so hungry. I love the recipe and pictures are beautiful. Citrus flavors in Cheesecake are always a win.
jacquee | i sugar coat it! says
Thanks, Deepika! I agree, citrus ROCKS! 😉
Demeter says
What a thoughtful way to say thank you! I'm loving the citrus flavor in this cheesecake.
jacquee | i sugar coat it! says
Thanks, Demeter. They really enjoyed them, so seconds may be in order. 🙂
Ginny says
How fun to serve individual little cheesecakes in jars like this. It all looks so light and perfect.
jacquee | i sugar coat it! says
Yes, my neighbour really enjoyed them! A sweet, small way to say thanks!
Natalia says
They look delicious! And love your video, it makes the recipe look easy to make!
jacquee | i sugar coat it! says
Thanks a bunch, Natalia!
Matt says
Hi, I think the metric conversion for this recipe is a little odd, which is annoying as I'd really like to try it out.
the base in particular seems strange -
25g cookies
30g butter
4g sugar
it doesn't seem a lot to spread across 6 jars and most other recipes I see have more like a 2:1 biscuit:butter ratio.
Is it possible to check them, or at least provide the original US quantities? I can't figure out how to display them.
jacquee | i sugar coat it! says
This went to spam, so missed it... That is the ratio that worked for me for this application. And you are correct, it was not for six but four. There were two among us who preferred the dessert without the crust, so I only made four with the crust base. Will have to look into why my conversion tool is being all wonky.