Single-serve jars of ginger cookie base and velvety, light-as-air Sous Vide Orange Mascarpone Cheesecake made with Tre Stelle Mascarpone.
Welcome to another #SousVideSundaySeries. These single-serve Sous Vide Orange Mascarpone Cheesecakes were created as part of Tre Stelle’s #RandomActsofCooking — a small, edible thank-you for my neighbour who brings in my trash and shovels my driveway when I’m away. Thoughtful, simple gifts like this brighten everyone’s day.
#RandomActsofCooking can be for someone in need or a surprise for a friend, family member, or colleague. I enjoy both, but I prefer charitable acts to remain private unless I’m supporting a larger cause. My approach is simple: do the kind thing and keep the warm feeling that follows.
A small dessert to say thank-you to a neighbour is always a welcome gesture.
The holidays are my favorite time to give. Gifts don’t have to be extravagant — a hot drink, warm socks, or a sweater for someone on the street, volunteering to prepare meals for those who need them, or baking cookies for people we often overlook: garbage collectors, postal workers, crossing guards. These gestures matter and are easy to do.
I never tire of single-serve desserts in jars. These sous vide cheesecakes are ideal for gifting or for holiday entertaining. They travel well and make lovely take-home favors.
When I make cheesecake I prefer a short, simple ingredient list and sometimes add a pop of flavor or color. In these mini cheesecakes, the orange zest and juice give a bright citrus note that complements the gentle, souffle-like texture. The ginger cookie crust adds a warm, spicy contrast that feels festive without overwhelming the mascarpone filling.
I hope you’ll find a chance this season to perform a #RandomActsofCooking for someone who would appreciate it.
Thanks to Tre Stelle for supplying the mascarpone used in this recipe. For every share using #RandomActsofCooking, Tre Stelle will donate $1.00 to a local food bank. Now it’s your turn: bake or cook something for someone deserving, share it with #RandomActsofCooking, and encourage others to do the same.
Don’t forget to enter for a chance to win some of my favorite baking ingredients! Entries close at 11:59 PM on December 11, 2017.
Sous Vide Orange Mascarpone Cheesecake
20 mins
1 hr 30 mins
1 hr 50 mins
Method
Ingredients
- sous vide immersion cooker
- heat-proof bin or deep pot
- jar lifter or tongs
- 4-oz mason jars
- 25 grams crushed ginger cookies
- 30 grams butter, melted
- 4 grams demerara sugar
- butter for greasing jars
- 340 grams Tre Stelle Mascarpone Cheese
- 96 grams granulated sugar
- 30 grams sour cream
- 2 large eggs
- 30 grams orange juice
- zest of one small orange
Method
- Heat the water bath to 80ºC / 176ºF.
- Lightly grease the jars with butter. In a small bowl combine crushed cookies, melted butter and sugar. Divide the mixture among the jars and press down to form a compact base. Set aside.
- Using a stand or hand mixer, beat the mascarpone, sugar, sour cream, eggs, orange juice and zest until smooth and fully combined. Divide the mixture evenly among the prepared jars, leaving a little headspace. Tap the jars gently to release air bubbles.
- Cover the jars (not tightly) and submerge in the preheated water bath. Cook for 90 minutes. Remove jars and let cool at room temperature for 45–60 minutes, then refrigerate until chilled before serving.
