Sous vide cheesecake is super simple with this recipe from #anovafoodnerd Chef Spizale of New Orleans. Plus, get the lowdown on his sous vide blueberry topping. Chef Spizale is a pro in the kitchen, but he doesn't let that stop him from exploring new recipes and experimenting with sous vide. He's created some crazy awesome recipes
with his Anova, taking the complexity out of many challenging dishes and sharing the process with his fellow food nerds. Chef Spizale uses his Anova to make super simple yet amazingly delicious food, so the rest of us can literally cook like a pro. And for that, we thank him.
Meet the #anovafoodnerd: Anthony Spizale
Chef Anthony Spizale grew up in an Italian family, so food played an integral part of his life. He’d spend his days in the garden picking fresh veggies with his family and absorbing everything he could in the kitchen. His family gatherings still involve an array of delicious Italian and New Orleans classics, including everything from seafood boils, fish fries, barbecues, and pig roasts to a simple pot of meatballs and red gravy.
Chef Spizale has worked in some the finest kitchens in the city of New Orleans. However, his loyalty and passion as the Executive Chef of Marriott Lakeway far exceeds the rest. When he's not whipping up wicked good dishes at the Marriott, you can find Chef Spizale at home experimenting with new sous vide dishes with his favorite sous chef–his daughter.
Get his super simple recipe for sous vide cheesecake
with a bonus of blueberries to top it off.
Sous Vide Cheesecake with Chef Spizale
There’s beauty in taking some simple, locally sourced ingredients and making something elegant. Everyone thinks cheesecake is difficult, but sous vide makes cheesecake so easy. I call this recipe Creole Cream Cheese Cheesecake.
This recipe makes it easy enough to have cheesecake every week if you want.
I also included the recipe for sous vide blueberry compote, which is just as easy as the cheesecake. Make this alongside your cheesecake using the same temperature, then drizzle them on top to serve.
The full recipe for Sous Vide Cheesecake is available at recipes.anovaculinary.com
and in the Anova App.
Here's the Blueberry Compote recipe to top off your cheesecake:
Sous Vide Blueberry Compote:
- 4 1 1/2 cups blueberries
- 1 tablespoon Steen's Cane Syrup
- 1/2 Cup Light Brown Sugar
- 2 to 3 sprigs fresh untreated lavender
- Finely grated zest of 1/2 lemon
- Set your Anova to 176ºF
- Combine all of the ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
- Place the bag in the water bath and set the timer for 2 hours, or up to 3 hours.
- After 2-3 hours, remove the bag from the water bath. Remove the blueberries from the bag and discard thyme sprigs. Serve chilled on top of the sous vide cheesecake