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The sous vide cooking method has been popular since people first heard about it. This is because it is super easy and makes many food taste great. However, what happens when cheesecake is made with this method will leave you speechless!

What Happened When This Person “Sous Vide” A Cheesecake Is:

Just plunk a whole cheesecake in there. In this recipe for pumpkin cheesecake, food writer Barbara Freda suggests wrapping a 10-inch springform pan’s worth of cheesecake in foil, putting it in a two-gallon bag, and submerging the whole thing in a water bath.
Put it in little jars.  You press a crust mixture in the bottom of a jar, pour the batter on top, close tightly, cook at 80 degrees Celsius for two hours, followed by at least four hours of chilling in the fridge.

Let’s talk about this “chuck a springform pan of cheesecake in a bag” method. You make a crust, you bake that crust. You make a filling, you pour the filling on top of the crust.  But then there is this: Seal top of pan with foil. Place pan into extra-large  zip-close plastic bag. Carefully immerse this into water to create vacuum seal in zip-close bag.
First of all, the cheesecake has to be inserted into the bag sideways, making immersion a little tricky, as the zipper portion of the bag is now parallel to the cake, rather than perpendicular like it is in most sous vide applications. Trying to submerge a pan without tiltin it in 80-degree water while keeping the zipper out of said water was pretty much impossible, so I filled my sink with cool water and immersed it in there.
I was pretty happy with my little set up, and began to feel like this could actually turn out okay.  Next, I turned my attention to the jars. I put a two of tablespoons of the graham cracker crust mixture into two mason jars and tamped it down. Then, I filled the jars 3/4 of the way up with the cheesecake batter, leaving a little room for expansion. Those were chucked into the bath with springform pan, and everything seemed to be going swimmingly.

It wasn’t five minutes later, when I noticed the aluminum covering the top of the springform pan had puffed up, causing the whole thing to tilt to one side.
I tried fiddling with the spatula, moving it to one side in an attempt to correct the tilt. During all of this fiddling, the bag broke, releasing an entire cheesecake into my water bath.  I plunged my hands into the bath, yanking the  pan out and spilling water all over myself.

I  had 12 murky quarts of cheesecake water, one very gross cheesecake.  From the looks of it, the cake was beginning to set, and may have turned out okay had the bag kept it together. I still had my cheesecake jars, and I transferred them to a cleaner, smaller, water bath.
Those cooked for a total of two hours at 80 degrees Celsius, after which they were removed from the bath and set out at room temperature for half an hour before being transferred to the fridge for 4 hours.
Both jars contained some of the richest, creamiest, silkiest cheesecake.

Finished!

As you can tell this experiment was a success but if you try it, it may make a mess in your kitchen. Have you tried to “Sous Vide” a cheesecake yet?

Let Us Know How It Turned Out!

Article Source: Skillet Life Hacker