Orange Blossom and Strawberry Cheesecakes

Instructions

• 1Place the cream cheese, sugar and salt in the bowl of a food processor and process until smooth, scraping down the side occasionally. With the processor on, add the eggs, vanilla, orange blossom water 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 is important to not overtighten the lids.
• 2Place 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 preheat time. A trivet will protect your benchtop from direct contact with the hot pot or vessel.
• 3When the timer signals the cheesecakes are done, carefully remove the jars from the water bath using tongs and allow to cool. Enjoy at room temperature or place in the refrigerator to cool completely.
• 4Place the Biscoff biscuits in the bowl of a food processor and process into fine crumbs. Finely dice the strawberries.
• 5Sprinkle enough Biscoff crumbs on each cheesecake to cover the surface. Top with strawberries to serve.