Name: Roasted Strawberries Cheesecake
Cook time: 90 min
Yield: 1 8-inch cheesecake
Cuisine: American
Ingredients: 140g Graham crackers; 60g Butter (room temperature); 452g Cream cheese; 100g Sugar; 2g Kosher salt; 5g Vanilla extract; 130g Heavy cream; 3 eggs; 250g Roasted strawberry compote; 400g Roasted strawberries

Description

Roasting strawberries concentrates their sweetness and deepens their flavor. The roasted compote is swirled into the filling and fresh berries are layed out on top.

Special Instructions

Use 2 lbs of strawberries total, split between filling and topping. Hull and halve the strawberries, toss with a tablespoon of sugar, and roast at 375F for 25-30 minutes until soft and jammy. Save a few strawberries to arrange on top of the finished cheesecake.

The strawberry compote goes into the filling after it finishes cooking in the sous vide. Add the compote at the same temperature as the filling.

Recipe

Pan size:

Number of cakes:

1

Makes 1 × 8″ cheesecake

Topping

Ingredient	Amount	Notes
Roasted strawberries	400g	Roast a second batch (~1 lb) for topping

Filling

Ingredient	Amount	Notes
Cream cheese	452g	2 × 8 oz bricks (Philadelphia)
Sugar	100g
Kosher salt	2g
Vanilla extract	5g
Heavy cream	130g
Eggs	3 eggs
Roasted strawberry compote	250g	Roast about 500g (1 lb) strawberries at 375F until jammy, about 25 min

Crust

Ingredient	Amount	Notes
Graham crackers	140g	1 bag of Honeymoon graham crackers (~140g)
Butter (room temperature)	60g

Instructions

Make the filling: Let the cream cheese and eggs come to room temperature, then beat the cream cheese and cream until smooth. Mix in sugar, salt, vanilla extract. Add eggs last, mixing just until combined so you don't work extra air into the mixture that will get stuck in the sous vide bag.
Make the crust: Let the butter come to room temperature. Break up graham crackers a bit, then add them with the butter to a food processor and process until fully integrated. Press firmly and evenly into the bottom of your pan — make sure it's well packed with no gaps, or the filling will leak through when you pour it.
Cook: Sous vide at 176°F for 90 minutes. Every 30ish minutes, massage the bag to stir the filling (or stir directly if using an open container). Pay attention to the edges and make sure stirring is complete.
Set: Pour into the mold, then add any solid toppings right away or let the cheesecake cool in the fridge for several hours before adding a gell topping. Ideally, make the cheesecake at least a day before serving so it can set properly.