Sous Vide Oreo Cheesecake

I’ve made these delicious little jars a number of ways over the last six months. I first added pumpkin to them, with gingersnap crusts. Then I did mint chocolate, New York with graham cracker crust and strawberries, and finally today this Oreo version. Each version has been simple, easy, and gone in minutes.

Start by adding 18 Oreos to a ziplock plastic bag and crushing them with a rolling pin.

Next, melt 3 Tablespoons of butter in a medium sized bowl, then stir in the crushed Oreos.

In the bowl of a stand mixer or a large bowl with a hand mixer, beat together on high 24 oz. softened cream cheese, 4 oz. melted white chocolate (to melt, microwave in 30 second bursts on 50% power, stirring each time), 3 eggs, 3/4 cup sugar, and 2 tsp vanilla extract until creamy and no lumps remain.

Press Oreo cookie crust into the bottoms of 3 clean half-pint wide-mouth jars, then top with cheesecake mixture. To even out spoonfuls of cheesecake, I find that tamping the jars down on a silicone trivet or potholder works well.

Wipe rims of any dribbled filling or crumbs and seal jars fingertip tight (as tight as you can turn the lids using only one finger). This is important… when cooking, air will expand and need to escape. If you seal the lid too tight, it will have nowhere to go, and your jars will crack. Or explode. And nobody likes exploded cheesecake. Once the lids have been tightened, cook sous vide at 176°F for an hour and a half. I’ve found a canning jar lifter, found at both the canning sections of hardware stores and in places like Bed, Bath, and Beyond, is very useful for placing and removing mason jars from sous vide baths.

When the time is up, remove the jars to a cutting board or kitchen towel to cool. Do not place directly on countertops or the thermal shock may cause them to crack. Once cooled to merely warm, place in refrigerator until thoroughly chilled, about 3 hours.

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