Creamy Cheesecake in Jars Sous Vide
Sous vide cheesecake in jars gives a smooth creamy texture without an oven or a classic water bath. A small amount of berries brightens the flavor, and allulose helps keep the dessert low carb.
Combine cream cheese (100 g), egg (50 g), 20% cream (70 g), and allulose (35 g). Whisk or blend briefly until the mixture becomes completely smooth and creamy.
Divide the base between two jars, leaving a little room at the top. Add a spoonful of raspberries (40 g total) to each portion, then close the lids without over-tightening.
Cook in preheated sous vide water at 90-90.5 C for about 45 minutes. Cool completely, then refrigerate for at least 2 hours so the dessert can set.
Serve cold straight from the jar. It keeps well in the refrigerator for up to 3 days.
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