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sous vide oreo cheesecake

Sous Vide Oreo Cheesecake

Sous vide cheesecake with Oreo bits and a crisp Oreo crust!

Course Dessert
Cuisine Sous Vide
Keyword Cheesecake, dessert, oreo, sous vide
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Set Time 6 hours
Total Time 8 hours
Servings 12 (5.6 oz) jars

Ingredients

For the crust:

  • 100 g Oreos about 9 standard Oreos
  • 50 g Butter, salted & melted about 3.5 tablespoons

For the cheesecake:

  • 452 g Cream Cheese, softened 2 (8 oz) packages
  • 100 g Sugar, granulated about 1/2 cup
  • 2 g Salt scant 1/2 teaspoon
  • 130 g Eggs, large about 3
  • 5 g Vanilla Extract or Paste 1 heaping teaspoon
  • 130 g Heavy Whipping Cream or Full Fat Buttermilk about 1/2 cup, buttermilk makes for a tangier cheesecake
  • 75 g Oreos, crushed about 7 Oreos

Instructions

For the crust:

  1. Preheat oven to 325º.

  2. In a food processor (or a bag if you don't have one!) pulse Oreos until they are crushed finely.

  3. Stir in melted butter.

  4. Spread mixture out onto a lined cookie sheet in a thin, even layer.

  5. Bake for 15 minutes, stirring halfway through.

  6. Remove from oven, set aside and allow to cool.

For the cheesecake:

  1. Preheat water bath to 175º.

  2. In a food processor, mixer or bowl with hand mixer combine cream cheese, sugar, salt, eggs, and vanilla.

  3. Once fully combined, scrape down sides and mix in cream or buttermilk.

  4. Mix until fully combined with no lumps of cream cheese, scraping down sides if necessary.

  5. Fold in crushed Oreo pieces.

  6. In jars, add about 1 tablespoon (enough to evenly cover the bottom of the jars) prepared crust.

  7. Top with cheesecake mixture -- fill jars to 3/4 full to prevent tipping or floating in the bath.

  8. Seal jars and cook for 1.5 hours.

  9. Remove from bath, allow to cool on the counter for 20 minutes and then refrigerate for at least 6 hours.