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Course: Sweets
Keyword: Desserts, I.C. Mini Cheesecakes, Make-Ahead

I.C. Mini Cheesecakes

Immersion circulator cheesecake with graham cracker topping in a mini-mason jar.
ACTIVE TIME: 35 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 10 servings
Behold! The answer to your cheesecake-baking prayers!
Much like a traditional water bath in the oven, an immersion circulator keeps the cheesecakes at a constant 160ºF, allowing for even cooking and no Grand Canyon-sized cracks on top.
As for the graham cracker topping? That's just for crunch.
This recipe first appeared in Season 1 of Good Eats: The Return.
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I.C. Mini Cheesecake Filling

  • 12 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 3/4 cup sour cream
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 3 large eggs

I.C. Mini Cheesecake Topping

  • 9 whole graham crackers
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted

Specialized Hardware

  • Immersion circulator
  • 10 (4-ounce) glass canning jars with lids
Immersion circulator cheesecake with graham cracker topping in a mini-mason jar.
ACTIVE TIME: 35 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 10 servings

Procedure

  • For the i.c. mini cheesecake filling: Install an immersion circulator in a water bath and set it to 160ºF.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high until fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula after 1 minute.
  • Lower the mixer speed to medium and add the sour cream, lemon juice, and lemon zest, and continue beating until incorporated, about 30 seconds
  • Drop the speed to low and add the eggs one at a time, waiting 30 seconds between each egg. Mix until completely incorporated, about 1 minute more.
  • Fill ten 4-ounce glass canning jars with lids with the batter, leaving half an inch of headspace. Lid tightly and place in the water bath for 45 minutes.
  • Retrieve the jars from the water bath and cool for 1 hour at room temperature before refrigerating for at least 2 hours before serving.
  • For the i.c. mini cheesecake topping: Heat oven to 300ºF.
  • Pulse the crackers, sugar, and salt in the bowl of a food processor until they become coarse crumbs. Add the melted butter and pulse a few more times.
  • Pack the crumb mixture into an even layer on a parchment-lined quarter-sheet pan. Bake for 15 minutes. Cool and then crumble over cheesecakes before serving.
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