Appears in Cook's Illustrated March/April 2021
Take advantage of this precision-driven technique's flexibility and foolproof results and make a dessert that's fit for company.
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...