Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

HowardLi

Sous vide cheesecake?

Recommended Posts

Has anybody tried to do this?

I assume that the cheesecake should set after refrigeration if all of the egg proteins have coagulated, which according to this site, can happen slowly at 78 C for a custard... so if I put my pan into a big pot with 78 C (or 80 or 82) water such that the level is just under the rim of the pan, in about 3 hours (randomly selected time) I should have a thoroughly-done cake.

Ideas?

EDIT: Crust can be blind-baked, of course.


Edited by HowardLi (log)

Share this post


Link to post
Share on other sites

I think I'm going to try one this weekend. Should I cover the pan with plastic wrap? Loosely cover it with foil to keep lid condensation at bay? Leave it fully open?

Unless someone says otherwise, I will try 78 C water.


Edited by HowardLi (log)

Share this post


Link to post
Share on other sites

I would leave it open, but, be aware of the air temperature. In school, we bake in convection ovens, the old-fashioned way, so the temperature is fairly even all-around and the circulating air removes some moisture. If you try this in a regulated water bath uncovered, but the room has the AC blasting, the top may not cook well.

I say leave it open because most formulas have some moisture that needs to be released during cooking. Caveat: there may be modernist formulas that work better sealed that I am not aware of. (I want the book, but cannot at this time afford it...)

Share this post


Link to post
Share on other sites

In a normal oven with a water bath, though, there is significant humidity; I always get greeted with a huge blast of water vapor when I open the door to check on my cheesecake.

If the humidity is at 100% (as I suspect it normally is), it would be no different than leaving the pot lid on. And the cheesecake does normally turn out very well - it's just easier to "bake" in a pot than an oven.

Share this post


Link to post
Share on other sites

I've thought about trying this out as well, but haven't had a chance. Douglas Baldwin does have a sous vide creme brulee video on youtube, so I would expect cheesecake to work as well.

edited for spelling


Edited by avaserfi (log)

Share this post


Link to post
Share on other sites

I just recently made some sous vide cheesecake and the results are great. I bagged the custard and cooked at 80C for 3 hours then piped into molds. The pictured cheesecake I gave a dusting of sugar and bruleed.

IMG_3078%252520edit.jpg

IMG_3080%252520edit.jpg

I talk about it a little more on the link below, but the end result was a resounding success for me.

http://www.consumedgourmet.com/2011/10/low-temperature-sous-vide-cheesecake.html

Share this post


Link to post
Share on other sites

How do you think the freezing affected the texture? Did you only do it so that you could handle them more easily?

Share this post


Link to post
Share on other sites

Freezing allowed me to unmold them without damaging the cake. I compared some that was frozen to some that wasn't and couldn't detect a textural difference.

Share this post


Link to post
Share on other sites

How would you describe the "set" of the egg matrix? Silky, creamy, or nearing a traditionally baked pasty sort of texture?

Share this post


Link to post
Share on other sites

It is definitely silky and creamy, but my cheesecake always is. It has some of the lightness a cheesecake gets from the bake, but not quite as much. It feels a little more rich than I have experienced in the past. I attribute this to the lack of any overcooked parts. Traditional cooking methods result in the outside being over-baked while the inside is just right. So, in my experience, the outer portions are a bit lighter in texture than the inside. Not the case here.

After the project was done, I wished I had made some in the oven to compare more scientifically. Maybe next time.

Share this post


Link to post
Share on other sites

Nice! I've been thinking that cheesecake & sous vide should be a match made in heaven, just needed a starting point. Thanks! :cool:

Share this post


Link to post
Share on other sites

Was yours very thick after 3 hours ?

I just did a bag at 176f for about 1:20

it was just about getting thick, I piped them into a silicone cannele molds but

may have started to set/clump and I don't think they will be cleanly set in the molds but will see after I freeze them.

Share this post


Link to post
Share on other sites

Mine had thickened considerably by the time I removed it from the bath.

Share this post


Link to post
Share on other sites

Ok, the consistency and smoothness looks very good so far whilst its chilling.

I was just hoping that I could get them smoothly shaped like canneles and maybe coat them with choc ganache after freezing them.

It would be a good exercise to know how much time affects how much it thickens after reaching a custard setting temp.

I also have some I did in oven with waterbath to compare.


Edited by lennyk (log)

Share this post


Link to post
Share on other sites

the 1:20 at 176f was not long enough, they came out a little sloppy,

gonna try at least 2:00 next time, probably use 3 bags and pull at 2:00, 2:30, 3:00

very smooth though

I might try rebagging some of these and doing over.

I tried painting the interior of a silicone cannele mold with choc ganache but it didn't coat nicely.

DSC_5040.jpg

Share this post


Link to post
Share on other sites

I froze the cheesecake in the molds to prevent any damage when I unmolded them. The final product is extremely tender and is hard to unmold at refrigerator temperatures.

Share this post


Link to post
Share on other sites

the 1:20 at 176f was not long enough, they came out a little sloppy,

gonna try at least 2:00 next time, probably use 3 bags and pull at 2:00, 2:30, 3:00

very smooth though

I might try rebagging some of these and doing over.

I tried painting the interior of a silicone cannele mold with choc ganache but it didn't coat nicely.

The little pocket in the top is begging for something to be put in it. Something fruity, or perhaps a graham cracker streusel as a nod to the tradition.

Share this post


Link to post
Share on other sites

I did them over for an extra 30mins and firmed up a bit, much better.

Very good texture.

Yes it would look good with something in the centre dripping over.

Share this post


Link to post
Share on other sites

I realize this is an old thread but there really isnt much information out there for making cheese cakes sous vide. Im wondering if making a thick, dense (no air bubbles) new york style cheese cake could be done in a bag and piped into a springform pan to brown in the oven and then left to set up in the fridge? Or must this be done directly in the springform pan (bagged and submerged)?

Would the filling set up in the bag, or does it only set up after cooling down?

Also, aside from a vacuum chamber, whats the best way to remove any air in the filling before cooking?

Share this post


Link to post
Share on other sites

I'm not sure what a New York one is like (it's a long way from here), but there is this recipe I spotted probably a couple of years ago - sorry, no idea now of the source:

  • Cream cheese 100%
  • Whole eggs 20%
  • Egg yolks 7.5%
  • Corn starch 1.9%

Seal and cook at 80°C for three hours. When cooked, pipe into moulds and freeze. Unmould while still frozen, roll in powdered sugar and brulée (which will begin defrosting while giving a crispy exterior).

This treatment doesn't sound like what you're planning, but the basic recipe may be of some use. It does suggest the answer to your question about piping is 'yes'.

I've never got round to trying this, but it remains on my list. Maybe when the Anova gets here ...

Share this post


Link to post
Share on other sites

I'm going to preface this with the disclaimer that I'm very much a proponent of modern techniques and ingredients in cooking. Now I'm going to follow that by asking, if a New York style cheesecake is the goal, why would you want to go to the trouble of adapting it to sous vide? I'm not asking why as in "just bake it dummy", I'm asking why as in what is the specific goal you have in mind that makes doing it sous vide a better option than the, pretty much never fail, traditional way of doing a New York cheesecake. I've done sous vide cheesecake recipes that were good for their application but not at all like a New York style. I've also done a few versions using various hydrocolloids which made them "no bake" cheesecakes. They weren't anything like a New York style either. Even if you get the density right, the texture isn't the same. I guess what I'm trying to figure out is, do you want a New York style cheesecake or do you just want a more dense cheesecake? Because I haven't seen a result from any "modernist" cheesecake variation that even comes close in quality to the traditional if New York style is the specific goal.

  • Like 1

Share this post


Link to post
Share on other sites

I'm going to preface this with the disclaimer that I'm very much a proponent of modern techniques and ingredients in cooking. Now I'm going to follow that by asking, if a New York style cheesecake is the goal, why would you want to go to the trouble of adapting it to sous vide? I'm not asking why as in "just bake it dummy", I'm asking why as in what is the specific goal you have in mind that makes doing it sous vide a better option than the, pretty much never fail, traditional way of doing a New York cheesecake. I've done sous vide cheesecake recipes that were good for their application but not at all like a New York style. I've also done a few versions using various hydrocolloids which made them "no bake" cheesecakes. They weren't anything like a New York style either. Even if you get the density right, the texture isn't the same. I guess what I'm trying to figure out is, do you want a New York style cheesecake or do you just want a more dense cheesecake? Because I haven't seen a result from any "modernist" cheesecake variation that even comes close in quality to the traditional if New York style is the specific goal.

Problems Ive had in the past using my (very old) oven are #1 cracking.#2 rising too high around the edges and sinking in the middle.#3 done on the outside still soft in the middle. Those are the 3 main reasons that have alot to do with my old oven and the fact that its built into the wall and is slightly off level so i have to rotate cake pans every 10 minutes so the batters dont pool into one side. I rent so replacing the oven is not an option unless it completely breaks.

Share this post


Link to post
Share on other sites

I'm not sure what a New York one is like (it's a long way from here), but there is this recipe I spotted probably a couple of years ago - sorry, no idea now of the source:

  • Cream cheese 100%
  • Whole eggs 20%
  • Egg yolks 7.5%
  • Corn starch 1.9%

Seal and cook at 80°C for three hours. When cooked, pipe into moulds and freeze. Unmould while still frozen, roll in powdered sugar and brulée (which will begin defrosting while giving a crispy exterior).

This treatment doesn't sound like what you're planning, but the basic recipe may be of some use. It does suggest the answer to your question about piping is 'yes'.

I've never got round to trying this, but it remains on my list. Maybe when the Anova gets here ...

New york style is a very tall with a bottom crust and a light dusting of crumbs or nuts on the sides, or plain on the sides and gets browned ontop and the sides to have a semi hard thin shell and a rich thick,dense,creamy, tangy inside. Its best i can explain.

I dont care for those soft, light texture cheesecakes that seem to sag in the middle of the slice.

Share this post


Link to post
Share on other sites

I think im going to try sous vide directly in the springform pan, inside a jumbo size ziplock bag @ 176F for 3 hours, then finish in a 425F oven till the top browns. I think starting with a recipe that makes a NY style will give me the texture im looking for. My wife wants me to make it a pumpkin cheesecake.

Share this post


Link to post
Share on other sites

Please report back.

When I tried it the texture was always weird (too light and sometimes a bit grainy), no matter what ratio of ingredients I used.

Perfectly edible, just not what I was looking for.

I made them and served them in wide and short Ball half-pint jars.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      Chocolate cake with plums
       
      The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

      This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

      Ingredients (25cm cake tin):
      200g of flour
      150g of butter
      3 tablespoons of cocoa
      120g of brown sugar
      15ml of almond milk
      100g of dark chocolate
      1 egg
      1 teaspoon of baking powder
      plums

      Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
      Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!

    • By Kasia
      Plum tart with almonds
       
      Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
       
      Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
       
      Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
       
      I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
       
      Ingredients:
      Dough:
      250g of flour
      half a teaspoon of baking powder
      8g of vanilla sugar
      3 tablespoons of sugar
      150ml of 18% cream
      150g of butter
      Filling:
      600g of plums
      1 egg white
      3 tablespoons of minced almonds
      2 tablespoons of brown sugar
      200g of plum stew
      1 teaspoon of cinnamon
      Crumble topping:
      50g of butter
      3-4 tablespoons of flour
      3 tablespoons of brown sugar
      8g of vanilla sugar
      1 egg yolk
      Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
       
      Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
       
      Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
       
      Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
       
       

    • By Kasia
      Pineapple and coconut – the ideal couple
       
      Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

      Ingredients (for 4 people)
      fruit mousse
      1 pineapple
      300ml of coconut milk
      1 banana
      150ml of orange juice
      2 tablespoons of desiccated coconut
      decoration
      50g of butter
      1 tablespoon of caster sugar
      4 tablespoons of desiccated coconut
      4 slices of orange
      fruit

      Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

      Enjoy your meal!
       
       

    • By Kasia
      Smile of the summer – apricot-peach shortcake
       
      Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one 

      Ingredients:
      dough
      200g of flour
      150g of butter
      75g of sugar
      1 egg
      1 egg yolk
      1 teaspoon of baking powder

      fruit:
      1kg of apricot
      4 peaches
      2 packets of powdered vanilla blancmange
      4 tablespoons of brown sugar

      Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
      Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
      Heat the oven up to 180C.
      Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!
       
       

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×