- mason jars with lids
- graham crackers
- 2 cups of blueberries
- your favorite brandy or cognac
- 2.5 Tbsp unsalted butter
- 1 lb. whole fat cream cheese
- 3/4 c sugar
- 1/2 Tbsp corn starch
- 1/4 c sour cream
- 1 tsp lemon juice (optional)
- 1/2 tsp vanilla extract
- 2 large eggs
combine crushed graham crackers, butter and a 1/4 cup of sugar until it starts to stick together. line the mason jars with equal amounts and bake for 8–10 min at 350F until its visibly darker but not too dark.
combine cream cheese (hope you took it out of the fridge to soften a bit first), 1/2 cup sugar and 1/2 Tbsp corn starch, add a pinch of salt and stir until it looks like cake frosting. now incorporate 1/4 cup sour cream, 1/2 tsp vanilla and 1tsp lemon juice. lastly, add the eggs in one at a time until you’re left with a pancake batter consistency.
add the filling in equal amounts on top of the crust and be sure to seal the mason jars. add to sous vide at 175F for 2 hours. if your jars start tipping over you can tie a rope around the lids and loop around a cabinet handle or such so that it’s right side up for the duration.
add 2 cups blueberries and 1 Tbsp sugar in a saucepan and start crushing it while the pan heats to medium. squeeze half a lemon. when you start to see some action in the pan, add in 1/2 cup brandy (i used St. Remy VSOP) and let it reduce a bit. if you want to taste the brandy a bit, you can just stir in some corn starch to thicken and call it a day. let this thing chill in the fridge.
when the cheesecakes are done, you can let them set in the fridge before serving with a heap full of the topping. I don’t do that at all. Warm cheesecake is the best. After the 2 hours is up, you can immediately serve.