Precision Sous Vide Method Mason Jar Custard Cheesecakes

Ingredients

• 12 oz (340g) full-fat cream cheese, room temperature
• 1/2 cup (100g) granulated sugar
• 1/3 cup (80g) sour cream, room temperature
• 1 tsp vanilla extract
• Pinch of salt
• 2 large eggs, room temperature
• 1/2 cup (50g) crushed graham crackers + 2 tbsp melted butter (for topping)

Instructions:

1. Preheat a sous vide immersion circulator in a water bath to 176°F (80°C).
2. Blend or whisk cream cheese, sugar, sour cream, vanilla, salt, and eggs until completely smooth and lump-free.
3. Divide the batter evenly among six 4-ounce Mason jars, tapping gently to release air bubbles. Screw the lids on just fingertip-tight (so trapped air can escape during cooking without water entering).
4. Submerge the jars in the water bath and cook for 90 minutes.
5. Remove jars carefully with tongs, cool to room temperature, and refrigerate for at least 4 hours. Top each jar with buttered graham cracker crumbs right before serving so they stay crisp.