Ingredients
- •16 oz cream cheese, at room temperature
- •¾ cup granulated sugar
- •3 large eggs, at room temperature
- •1 cup heavy cream
- •1 tsp vanilla extract
- •2 tbsp all-purpose flour
- •Pinch of kosher salt
Instructions
Beat cream cheese and sugar until completely smooth with no lumps, about 3 min.
Add eggs one at a time, beating just until each is incorporated.
Pour in heavy cream, vanilla, flour, and salt. Mix until just smooth - do not overbeat.
Pour batter into 6 half-pint mason jars, filling to 3/4 full.
Seal jars finger-tight (not vacuum sealed - they need room to expand).
Preheat sous vide bath to 176°F (80°C).
Submerge jars and cook for 1 h 30 min.
The cheesecakes should be set at the edges but still have a gentle jiggle in the center.
Remove jars and let cool to room temperature, about 30 min.
Preheat broiler to high.
Sprinkle 1 tablespoon of sugar evenly over the top of each cheesecake.
Broil 3–4 inches from heat for 2–3 min, watching constantly, until the top is deeply caramelized with dark brown and black spots.
The top should look aggressively "burnt" - this is intentional and signature.
Let cool slightly and serve warm or refrigerate and serve chilled.
Notes
- •Room temperature ingredients are essential - cold cream cheese makes lumps
- •The "burnt" top is the whole point - don't pull it too early
- •These keep beautifully for 3–4 days refrigerated in the jars
- •The center should still wobble slightly when you take it out - it sets as it cools