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Sous Vide Orange Mascarpone Cheesecake

Single-serve jars of ginger cookie base and velvety, light-as-air Sous Vide Orange Mascarpone Cheesecake made with #TrestelleCheese.
Course Dessert
Cuisine Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Author i sugar coat it!

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.