The ricotta cheesecake sous vide is a dessert cooked at a low temperature in a water bath. Sous vide is a cooking method where the food is placed in a bag, vacuum-sealed, and cooked in a low-temperature water bath. This way, the food is cooked evenly without losing its internal moisture. This dessert is prepared very simply and with very few ingredients, ricotta, eggs, sugar, and flavors with a cookie base. By using certified gluten-free ingredients, you can also make this dessert suitable for celiacs. I served it with a strawberry compote, but you can vary it according to your tastes, like a chocolate sauce, fresh fruit, or even jams or marmalades.
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz sheep ricotta
- 1 egg
- 1/3 cup sugar
- 1 vanilla bean
- 1 lemon
- 10 cookies
- 1/4 cup butter
- 9 oz strawberries
- 2 tablespoons sugar
Tools
- 1 Sous Vide Immersion Circulator
- 1 Bowl
- 1 Whisk
- 1 Pot
- 4 Jars
- 1 Blender
- 1 Sieve
Steps
Heat the water with the sous vide to 176°F.
Blend the cookies into a powder with a blender, add the melted butter and form a sandy mixture.
Place the cookie mixture into the jars and compress well.
Let rest in the fridge.
In a bowl, sieve the ricotta, add the sugar, egg, and flavors.
Mix well with a whisk until you obtain a smooth and lump-free cream.
Pour the ricotta cream into the jars and close the jars.Cook for 1 hour and 30 minutes at 176°F.
Open the jars while still hot if using those with a seal.
Close them again and chill immediately in an ice water bath. Store in the refrigerator for 8 hours.Cook the strawberries with the sugar for about 10 minutes.
Serve the ricotta cheesecake sous vide with the strawberry compote.
ATTENTION: consult the Italian Celiac Association manual and read the ingredients carefully to ensure they do not contain gluten contamination.
Advice
It keeps up to 5 days in the refrigerator vacuum-sealed.
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