Cheesecake

Cheesecake is a custard, so the goal is gentle, even heat that sets the center without cracking or overcooking the edges - the two most common failures of oven-baked cheesecake. Sous vide turns it into a repeatable process: jar the batter, cook to a precise temperature, then chill to lock in that dense, silky texture. No water bath in the oven, no cracked tops, no guesswork. The temperature determines the texture. At 176°F (80°C) you get the classic dense, creamy New York-style set. At 180°F (82°C) you get a slightly firmer, sliceable texture that unmolds cleanly. Room temperature cream cheese is essential for a smooth batter. Cold cream cheese creates lumps that no amount of mixing will dissolve, and they show up as white pockets in the finished cheesecake. Mason jars are the ideal vessel because they seal naturally, portion perfectly, and look beautiful for serving. Half-pint jars filled 3/4 full give the best cook-to-chill ratio. This guide covers doneness targets, chill time, and finishing touches so you get a flawless result every time.

Cooking time depends on thickness, not weight. Measure at the thickest part.

Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures.

See our food safety guide.

Prep and finishing varies—see the doneness options and recipes below.