Sous Vide Lemon Cheesecake Cups

Name: Sous Vide Lemon Cheesecake Cups
Yield: Serves 8
Ingredients: 3 whole, graham crackers, broken into 1-inch pieces (1⅔ ounces); 1 tablespoon, unsalted butter; 1 1/2 teaspoons, sugar; 1/4 teaspoon, ground cinnamon; Pinch , table salt; 2/3 cups (4⅔ ounces), sugar; 1 1/2 teaspoons, grated lemon zest plus 2 tablespoons juice; 12 ounces, cream cheese, cut into 1-inch chunks and softened; 2 , large eggs; 1/4 cup, heavy cream; 1 teaspoon, vanilla extract; 1/8 teaspoon, table salt; 1 , large egg plus 1 large yolk; 1/4 cup (1¾ ounces), sugar; 3 tablespoons, lemon juice; 1 tablespoon, unsalted butter, cut into 4 pieces; Pinch , table salt; 2 teaspoons, heavy cream; 1/4 teaspoon, vanilla extract

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Appears in Cook's Illustrated March/April 2021

Desserts or Baked Goods

Cakes

Take advantage of this precision-driven technique's flexibility and foolproof results and make a dessert that's fit for company.

SERVES8

TIME2 hours, plus 5 hours chilling and cooling

WHY THIS RECIPE WORKS

A lemon cheesecake is ideal for sous vide cooking because the insulating water bath gently heats the egg-based custard to a precise temperature, preventing it from curdling and resulting in lush, all-over creaminess. We portioned the lemony...

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