Peanut Butter and Jam Cheesecakes

Instructions

• 1

  Place the cream cheese, peanut butter, sugar and salt in the bowl of a food processor and process until smooth, scraping down the side occasionally. With the processor on, add the eggs, vanilla and buttermilk through the feed chute. Continue to process for a further minute or until smooth.

• 2

  Divide the grape jam evenly among 6 x 250ml preserving jars. Divide the cheesecake mixture evenly among the jars, over the jam and seal with the lids.

  Tip: It's important to not overtighten the lids.
• 3

  Place the Joule Turbo Sous Vide inside a pot or large vessel and place on a trivet. Place the jars in the vessel and weigh them down to prevent them from floating. Fill with hot tap water until the jars are submerged and the water is approximately halfway between the minimum and maximum fill lines. In Breville+, press Set Time & Temp at the bottom of the screen. Follow the prompts to customise the cooking of your cheesecakes. Press Start preheat, ensuring you enable the Autostart timer, then continue to the next step.

  Tip: Filling with hot tap water will help minimise your preheat time. A trivet will protect your benchtop from direct contact with the hot pot or vessel.
• 4

  When the timer signals the cheesecakes are done, carefully remove the jars from the water bath using tongs and allow to cool at room temperature. Enjoy at room temperature or place in the refrigerator to cool completely.

• 5

  Sprinkle each cheesecake with Reese’s Pieces and peanuts to serve.