Sous Vide Grasshopper Cheesecake

Prep Time15 mins
Cook Time1 hr
Resting Time4 hrs
Total Time5 hrs 15 mins
Course: Dessert
Keyword: cheesecake, chocolate, mint, sous vide
Servings: 6
Author: Sarah

Equipment

  • Mason Jars
  • Microwave-safe Bowl
  • Mixing Bowl
  • Paddle Attachment
  • Blender
  • Sous Vide Immersion Circulator
  • Cooking Container

Ingredients

  • 2 large chocolate graham crackers
  • 2 tbsp butter melted
  • 8 oz block of cream cheese softened
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 tsp mint extract
  • 2 drops green food coloring (optional)
  • 1/4 cup cream
  • 1/2 cup chocolate chips
  • Andes Candy chocolates

Instructions

Make the chocolate crust:

  • Melt the 2 Tablespoons of butter in a microwave-safe bowl.
  • Meanwhile: crush the chocolate graham crackers to almost the point of dust.
  • Combine the melted butter and the chocolate graham cracker crumbs.
  • Add about 1 tablespoon of the chocolate graham cracker crust to each of the 6 (4 oz) jars and press into the bottom to form a crust.

How to make grasshopper cheesecake batter:

  • In a mixing bowl with the paddle attachment beat together the room temperature cream cheese and the sugar until fluffy.
  • Add the eggs, one at a time, allowing each egg to fully incorporate before adding the next egg.
  • Add the mint extract and the 2 drops of green food coloring.
  • Scrape down the bowl and give it one more stir.

Easy ganache instructions:

  • In a microwave-safe cup/bowl microwave the cream for 45 seconds or until it steams. Be sure to heat the cream in a large enough container to prevent it from boiling over.
  • Add the chocolate chips to the hot cream.
  • Whisk until completely melted and incorporated.

How to make sous vide grasshopper cheesecakes in jars:

  • Set your sous vide to 176°F.
  • Add the chocolate graham cracker crust to each jar as instructed above.
  • Pour the grasshopper cheesecake batter into each jar filling to midway up the threads on the jars.
  • Place a lid and finger tighten a ring onto each jar.
  • Lower into the sous vide bath and set the timer for 60 minutes.
  • Once they cook time is up, remove the jars from the bath and allow to come to room temperature.
  • Store in the refrigerator until ready to serve.

How to finish sous vide grasshopper cheesecakes in jars:

  • Remove the ring and the lid from the jar.
  • Pour the warm chocolate ganache on each cheesecake.
  • Add chopped Andes chocolates for garnish.

Notes

Tip: for extremely smooth ganache, use an immersion blender, food processor or blender to whip the ganache.