Ingredients
Stage 1
- Cream Cheese @ room temp. - 2 blocks (500g)
- Sugar - 1/2 cup
- Salt - 1/2 tsp
Stage 2
- Eggs - 3 large
- Vanilla - 1 tsp
- Coconut Emulsion - 1 tsp
Stage 3
- Cream - 1/2 cup
Instructions
Combine Ingredients
Combine Ingredients
- Combine stage 1 ingredients in mixer or food processor while scraping sides periodically
- Cream Cheese @ room temp. - 2 blocks (500g)
- Sugar - 1/2 cup
- Salt - 1/2 tsp
- Add in stage 2 ingredients while mixing
- Eggs - 3 large
- Vanilla - 1 tsp
- Coconut Emulsion - 1 tsp
- Slowly add cream (1/2 cup) while mixing; until chunks are absent
- Put mixture through strainer and fill jars
Cook
- Cook in sousvide @ 176f/80c - 60 to 90min
- Let set in fridge throughout night
Serve
- Add preferred toppings
- lavender whipped cream
- Graham cracker crumbs
- Caramel sauce
- Chocolate
- Berry sauce
Alternate cheesecake flavours
- Chocolate
- Vanilla - 1/2 tsp
- Cocoa Powder - 4 tsp
- Lavender
- simmer 1 tbsp of lavender flowers in cream for 5min - filter out flowers before mixing
- Coffee
- Vanilla - 1/2 tsp
- Espresso - 1 ristretto (to reduce water content)
