Mastering the Multi Function Cooker

s o u s v i d e | 49
VARIATION:
CHOCOLATE-HAZELNUT CHEESECAKES
Make as directed, omitting vanilla extract and vanilla
bean seeds. Add ½ cup (128 grams) chocolate-
hazelnut spread* with the cream cheese. Cook
as directed. In a medium microwave-safe bowl,
combine ½ cup (85 grams) chopped 60% bittersweet
chocolate, 3 tablespoons (42 grams) unsalted butter
and 2 tablespoons (30 milliliters) heavy whipping
cream. Microwave on medium in 30-second intervals,
stirring between each, until melted and smooth,
about 1½ minutes total. Omit the macerated fruit. To
serve, spoon the chocolate mixture onto the cooked
cheesecakes. Top with chopped toasted hazelnuts,
if desired.
*We tested with Nutella and Justin’s Chocolate
Hazelnut Butter.
PRO TIP
Add a crust to any of these cheesecakes by stirring
together ½ cup (65 grams) graham cracker
crumbs, 1 tablespoon (14 grams) firmly packed
light brown sugar and 1½ tablespoons
(21 grams) unsalted butter. Spoon about
1 tablespoon mixture into each Mason jar. Press
down gently. Spoon cheesecake mixture over
crusts, leaving 1 inch of head space in each.