Sous-vide Cheesecake

http://userealbutter.com/2017/02/26/sous-vide-meyer-lemon-cheesecake-raspberry-sauce-recipe/

Additional equipment: 6-7 4oz canning jars with two-part, metal-only, or clamp lids

• • 75g roasted salted pistachio kernels

  • 2 eggs

  • 60ml creme fraiche

  • 95g sugar, Xylitol, erythritol, or granulated monkfruit sweetener

  • 2 heaping Tablespoons/10g Meyer lemon zest

  • Juice of 1 large or 2 medium Meyer lemons

  • 12 oz/~340g cream cheese

  • 135g fresh raspberries

Directions

• 1. Make sure your canning jars can fit into the sous vide vessel. Fill the vessel with enough water to cover the tops of the jars by at least an inch. Set the sous vide temperature to 176°F.

  2. Pulverize pistachios in blender to make a fine, cookie-crumb-like texture. 

  3. Lay out your canning jars and add 1 Tablespoon of pistachio crumbs to the bottom of each one.

  4. Rinse and dry blender

  5. Add eggs, creme fraiche, sugar, lemon juice and zest, and the cream cheese (broken into chunks). Process until smooth and homogenous.

  6. Divide mixture amongst the jars.

  7. Rinse and dry blender

  8. Add the raspberries in the blender with 2 Tablespoons of water and puree.

  9. Pass this mixture through a fine-mesh sieve to remove seeds with the help of a spoon or spatula. Catch in a small bowl and set aside.

  10. Pour 1 teaspoon of the raspberry coulis in the top of each jar.

  11. Place lids on the jars and tighten to "fingertip" tightness if using a screw lid. This means closed with fingertips only - loose enough for air bubbles to be released.

  12. Submerge the jars in the prepared water bath and set timer for 1.5 hours.

  13. Remove the jars from the bath and set on the counter to cool for a minute.

  14. Chill in the refrigerator for at least 4 hours, preferably overnight.