This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
0.45kg
whipped cream cheese
192g
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
61.3g
sour cream
59.1ml
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
113.4g
blueberry jam
1 pound
whipped cream cheese
1 cup
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
1/4 cup
sour cream
1/4 cup
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
4 ounces
blueberry jam
Utensils
Stand or Hand Mixer
Whisk
Step 1
Fill the cooking pot with 12 cups of water. Select SOUS VIDE, set temperature to 170°F, and set time to 90 minutes. Assemble pressure lid, making sure the pressure release valve is in the VENT position. Press START/STOP to begin preheating.
Step 2
While unit is preheating, use a stand mixer with paddle attachment or a hand mixer to beat together cream cheese and sugar until light and fluffy. Slowly add eggs one at a time until well incorporated. Whisk in vanilla, sour cream, and heavy cream until a smooth, even consistency with no lumps is reached.
Step 3
Using 4-ounce mason jars, fill each jar up 2/3 of the way with cream cheese mixture. Seal each jar, but do not screw lids on too tightly
Step 4
When the unit indicates it has preheated, use tongs to carefully place jars in the pot. Assemble pressure lid, making sure the pressure release valve is in the VENT position.
Step 5
While cakes are cooking, mix together cracker crumbs and melted butter; set aside.
Step 6
After 90 minutes, remove lid and use tongs to carefully remove jars from the pot and allow to cool. Once cooled, transfer to the refrigerator for 3 to 4 hours or overnight to allow cakes to fully set. Once set, top with graham cracker crumbs and blueberry jam and serve.
Fill the cooking pot with 12 cups of water. Select SOUS VIDE, set temperature to 170°F, and set time to 90 minutes. Assemble pressure lid, making sure the pressure release valve is in the VENT position. Press START/STOP to begin preheating.
0.45kg
whipped cream cheese
192g
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
61.3g
sour cream
59.1ml
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
113.4g
blueberry jam
1 pound
whipped cream cheese
1 cup
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
1/4 cup
sour cream
1/4 cup
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
4 ounces
blueberry jam
Step 2 of 6
While unit is preheating, use a stand mixer with paddle attachment or a hand mixer to beat together cream cheese and sugar until light and fluffy. Slowly add eggs one at a time until well incorporated. Whisk in vanilla, sour cream, and heavy cream until a smooth, even consistency with no lumps is reached.
0.45kg
whipped cream cheese
192g
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
61.3g
sour cream
59.1ml
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
113.4g
blueberry jam
1 pound
whipped cream cheese
1 cup
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
1/4 cup
sour cream
1/4 cup
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
4 ounces
blueberry jam
Step 3 of 6
Using 4-ounce mason jars, fill each jar up 2/3 of the way with cream cheese mixture. Seal each jar, but do not screw lids on too tightly
0.45kg
whipped cream cheese
192g
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
61.3g
sour cream
59.1ml
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
113.4g
blueberry jam
1 pound
whipped cream cheese
1 cup
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
1/4 cup
sour cream
1/4 cup
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
4 ounces
blueberry jam
Step 4 of 6
When the unit indicates it has preheated, use tongs to carefully place jars in the pot. Assemble pressure lid, making sure the pressure release valve is in the VENT position.
0.45kg
whipped cream cheese
192g
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
61.3g
sour cream
59.1ml
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
113.4g
blueberry jam
1 pound
whipped cream cheese
1 cup
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
1/4 cup
sour cream
1/4 cup
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
4 ounces
blueberry jam
Step 5 of 6
While cakes are cooking, mix together cracker crumbs and melted butter; set aside.
0.45kg
whipped cream cheese
192g
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
61.3g
sour cream
59.1ml
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
113.4g
blueberry jam
1 pound
whipped cream cheese
1 cup
granulated sugar
3
eggs
1/2 tablespoon
vanilla extract
1/4 cup
sour cream
1/4 cup
heavy cream
1/2 package
graham crackers, crushed
3 tablespoons
unsalted butter, melted
4 ounces
blueberry jam
Step 6 of 6
After 90 minutes, remove lid and use tongs to carefully remove jars from the pot and allow to cool. Once cooled, transfer to the refrigerator for 3 to 4 hours or overnight to allow cakes to fully set. Once set, top with graham cracker crumbs and blueberry jam and serve.
