Double Chocolate Cheesecakes

Instructions

• 1To make the ganache, place the cream in a small saucepan over high heat. When the cream comes to a simmer immediately remove from the heat. Add the chocolate and whisk until smooth and glossy. Set aside to cool to room temperature.
• 2Place the cream cheese, sugar and salt in the bowl of a food processor and process until smooth, scraping down the side occasionally. Add the cooled ganache and process until smooth. With the processor on, add the eggs, vanilla and buttermilk through the feed chute. Continue to process for a further minute or until smooth. Divide the cheesecake mixture evenly among 6 x 8 fl oz canning jars and seal with the lids.
  Tip: It’s important to not overtighten the lids.
• 3Place 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 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 customize 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 minimize your preheat time. A trivet will protect your countertop from direct contact with the hot pot or vessel.
• 4When 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.
• 5To make the chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the sides of the pan with a wet pastry brush. Continue until the sugar reaches an amber color. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and stir to combine. Allow to come to a boil, then remove from the heat. Pass through a sieve and set aside to cool completely.
• 6Pour some of the cooled chocolate sauce over the surface of each cheesecake to serve.