This amazingly easy recipe uses a sous-vide bath with a mason jar to cook cheesecake to the perfect temperature.
32-oz cream cheese, softened
1/2 cup sugar
1/2 tsp kosher salt
6 large eggs
2 tsp vanilla extract
1 cup buttermilk
Prepare sous-vide using a pot deep enough to submerge a 1 gallon mason jar; preheat water to 80˚C.
Place cream cheese, sugar and salt into the bowl of a food processor and blend until smooth. Add eggs and vanilla and mix. Scrape down the sides of the bowl and process again until all ingredients are fully incorporated and no chunks remain. Stir in buttermilk. Pour contents into a 1 gallon mason jar; hand tighten lid.
Submerge filled mason jar in heated sous-vide bath and cook for 90 minutes; remove from bath and cool. Spoon into bowls and serve with slightly crushed Golden Grahams cereal and your topping of choice.