Mini No Bake Cheesecake with Sous Vide Blueberry Preserves Recipe

Ingredients

12 Ounces of Cream Cheese

1 Cup Granulated Sugar

3/4 Cup Heavy Whipping Cream

3 Teaspoons Vanilla

2 Limes

2 Cups Blueberries

3 Tablespoons Tapioca Flour

1 Teaspoon Lemon Juice

1 Lemon

1 Teaspoon Cinnamon

FOR THE CHEESECAKE FILLING

In an bowl of an electric mixer add cream cheese, 1/2 cup sugar, beat on medium high speed until creamy

Add heavy whipping cream, 2 teaspoons vanilla, lime zest and lime juice until thoroughly combined and well thickened

Equally divide mixture into mini cheesecake tins

Chill until firm, at least 6 hours or overnight

FOR THE SOUS VIDE BLUEBERRY PRESERVES

Preheat the SV1 to 190 degrees F

In a suitable sized VacMaster bag load blueberries, tapioca, 1/2 cup sugar, lemon juice, lemon zest, 1 teaspoon vanilla and cinnamon

Using a VacMaster chamber or suction sealer, vacuum pack the bag

Gently place the bag inside the water bath of the SV1 to cook for 2 hours

Remove the bag from the bath and carefully agitate the bag again to blend

Place the bag in an ice bath and chill thoroughly until needed