Sous vide raspberry crème brûlée cheesecake in jars

Creamy, smooth, and bursting with raspberry flavour, this sous vide cheesecake offers an elegant twist on the classic crème brûlée, complete with a caramelised sugar crust. Thanks to gentle sous vide cooking, each portion is perfectly set and lusciously creamy.

Ingredients (for 6 portions)

Cheesecake base:

• 450 g cream cheese (softened)
• 100 g granulated sugar
• ⅓ tsp fine sea salt
• 1 tsp vanilla extract or vanilla bean paste
• 120 ml heavy cream
• 3 medium eggs

Raspberry swirl:

• 125 g fresh raspberries (or 150 g frozen)
• 1 tbsp granulated sugar
• 2 tsp fresh lemon juice

Topping:

• Granulated sugar (for caramelising the top)

Equipment

• Sous vide stick
• Vacuum sealer
• Vacuum bags or jars with lids (6 × 120 ml mason jars)
• Sousvide waterbowls
• Mixing bowl and hand/stand mixer
• Kitchen torch (for brûlée finish)

Preparation method

1. Preheat your sous vide
Set your sous vide stick to 79.4°C and allow the water bath to fully preheat.

2. Prepare the cheesecake base
In a mixing bowl, beat the cream cheese, sugar, and salt until smooth and lump-free. Add the eggs, vanilla, and cream, mixing gently until fully incorporated. Scrape down the sides if needed. Do not overmix.

3. Fill the jars
Pour the cheesecake mixture into six 120 ml mason jars, leaving about 2 cm of space at the top to allow for expansion.

4. Make the raspberry swirl
In a small microwave-safe bowl, combine the raspberries, sugar, and lemon juice. Microwave for 1 minute, mash the berries, and strain the mixture to remove seeds. Add about 1 teaspoon of raspberry purée to each jar and swirl lightly with a spoon or skewer.

5. Sous vide
Seal the jars fingertip-tight (not too tight) and lower them gently into the preheated water bath. Cook for 1 hour 30 minutes at 79.4°C. Ensure jars stay upright and fully submerged.

6. Chill
Remove the jars from the bath and cool at room temperature for 20 minutes, then refrigerate for at least 4 hours (preferably overnight) until set. Jars can be stored sealed in the fridge for up to 1 week.

Finishing touch (brûlée topping)

Just before serving, remove lids and gently smooth the top of each cheesecake if needed. Sprinkle an even layer of granulated sugar on top and caramelise using a kitchen torch. Let cool briefly until the sugar hardens.

Tip: For extra crunch, repeat the brûlée step for a second layer.

Serve and enjoy

These raspberry crème brûlée cheesecakes are a show-stopping dessert, elegant, flavourful, and perfect for dinner parties, romantic evenings, or festive occasions.

Looking for more inspiration? 

Explore more elegant dishes in our sous vide recipe collection or dive into expert tips, guides, and seasonal ideas in our blog articles.