the Breville Test Kitchen

Double Chocolate Cheesecakes

Name: Double Chocolate Cheesecakes
Cook time: 1800 s
Total time: 9000 s
Yield: Makes 6
Ingredients: ⅓ cup (80 ml) thickened cream; 80 g dark chocolate (70% cocoa) - chopped; 400 g cream cheese - chopped, at room temperature; ½ cup (100 g) caster sugar; ¼ tsp Coarse salt; 3 large eggs - at room temperature; 1 tsp vanilla extract; ½ cup (120 ml) buttermilk; ¾ cup (150 g) caster sugar; 1 cup (240 ml) water; 20 roasted coffee beans; ¾ cup (75 g) cocoa powder; Pinch of salt; 60 g dark chocolate (70% cocoa) - chopped

Cooking cheesecake sous vide means silky smooth and creamy every time. No cracks or uncooked centres. Our double choc version is rich and velvety with some serious chocolate flavour. Made in mini jars, they’re cute as a cocoa bean!

This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.

2 hrs 30 mins total time

30 mins active time

Easy

Makes 6

Ingredients

Measurements:

For the ganache

⅓ cup (80 ml) thickened cream

For the chocolate sauce

80 g dark chocolate (70% cocoa)
chopped
1 cup (240 ml) water
20 roasted coffee beans
¾ cup (75 g) cocoa powder
Pinch of salt
60 g dark chocolate (70% cocoa)
chopped

For the cheesecake mixture

400 g cream cheese
chopped, at room temperature
¼ tsp Coarse salt
3 large eggs
at room temperature
1 tsp vanilla extract
½ cup (120 ml) buttermilk

For the chocolate sauce

½ cup (100 g) caster sugar
¾ cup (150 g) caster sugar

Instructions

1To make the ganache, place the cream in a small saucepan over high heat. When the cream comes to a simmer immediately remove from the heat. Add the chocolate and whisk until smooth and glossy. Set aside to cool to room temperature.
2Place the cream cheese, sugar and salt in the bowl of a food processor and process until smooth, scraping down the side occasionally. Add the cooled ganache and process until smooth. With the processor on, add the eggs, vanilla and buttermilk through the feed chute. Continue to process for a further minute or until smooth. Divide the cheesecake mixture evenly among 6 x 250ml preserving jars and seal with the lids.
Tip: It's important to not overtighten the lids.
3Place the Joule Turbo Sous Vide inside a pot or large vessel and place on a trivet. Place the jars in the vessel and weigh them down to prevent them from floating. Fill with hot tap water until the jars are submerged and the water is approximately halfway between the minimum and maximum fill lines. In Breville+, press Set Time & Temp at the bottom of the screen. Follow the prompts to customise the cooking of your cheesecakes. Press Start preheat, ensuring you enable the Autostart timer, then continue to the next step.
Tip: Filling with hot tap water will help minimise your preheat time. A trivet will protect your benchtop from direct contact with the hot pot or vessel.
4When the timer signals the cheesecakes are done, carefully remove the jars from the water bath using tongs and allow to cool at room temperature. Enjoy at room temperature or place in the refrigerator to cool completely.
5To make the chocolate sauce, place the sugar in a medium saucepan over medium heat. Without stirring, allow the sugar to melt, brushing down the sides of the pan with a wet pastry brush. Continue until the sugar reaches an amber colour. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and stir to combine. Allow to come to a boil, then remove from the heat. Pass through a sieve and set aside to cool completely.
6Pour some of the cooled chocolate sauce over the surface of each cheesecake to serve.