Mini Lemon Cheesecakes Sous Vide

Mini Lemon Cheesecakes Sous Vide


For Passover use the flourless crust instead of graham cracker crust
Flourless Crust

• 1/2 teaspoon (2 g) butter, for greasing ramekins
• ¼ cup (57g) Coconut Macaroon crumbs (5 cookies) – I used coconut macaroons.
• 2 tablespoons (30ml) melted butter
• 2 tablespoons almond meal, toasted


Graham Cracker Crust

• 1/2 teaspoon (2 g) butter, for greasing ramekins
• ¼ cup (57g) graham crackers, crushed
• 2 tablespoons (30ml) melted butter
• ½ tablespoon (6g) granulated sugar

Cheesecake filling

• 12oz (342g) cream cheese
• ½ cup (95g) granulated sugar
• ¼ cup (59ml) sour cream
• 2 eggs
• Zest of one lemon, finely chopped
• 4 tablespoons (60ml) lemon juice (about half a lemon)


• ½ cup (80g) blueberries (optional)
• 1 tablespoon powdered sugar / icing sugar (optional)


  1. Begin by filling the SousVide Supreme up to the fill line.
  2. Arrange 6 empty ramekins on a baking rack in the water oven. Check that the water reaches half way up the side of the ramekins. Add more water if needed.
  3. Remove and dry the ramekins and grease each one with butter.
  4. Preheat the SousVide Supreme to 176°F/80°C
  5. In a mixing bowl, combine all ingredients for the crust. If you are making the flourless crust, ensure to toast the almond meal on a warm pan until it turns golden. The toasted almond meal gives a little more crunch and flavor to the flourless crust.
  6. Once the crust mixture is thoroughly combined, divide the crumbs evenly among the ramekins and press them into the bottom of the ramekins using the back of a spoon
  7. Next, beat the cream cheese, sugar and sour cream together with a hand mixer or electric beaters.
  8. Once the mixture is smooth and creamy, gradually add the eggs, beating well between each addition.
  9. Next beat in the lemon zest and lemon juice and mix until you have smooth and creamy mixture.
  10. Divide the mixture evenly among the 6 ramekins.
  11. Cover the ramekins with plastic wrap/cling film and secure the wrap with elastic/rubber bands.
  12. Carefully place the ramekins on the baking tray in the water oven, ensuring that the water is still half way up the sides, but does not come over the rims.
  13. Allow the cheesecakes to cook for 90 minutes.
  14. Once cooked, remove the ramekins using an oven glove or tongs.
  15. Remove the wrap and bands and discard.
  16. Allow the cheesecakes to cool at room temperature before putting them in the fridge to cool further.
  17.  Serve the cheesecakes, chilled, with some fresh blueberries and a dusting of powdered sugar on top.
Posted on  by Sophie at