452g - cream cheese, or 2 eight ounce packages
100g - granulated sugar
2g - kosher salt
130g - eggs, about 3 whole
5g - vanilla extract, optional
130g - buttermilk, or heavy whipping
my sous-vide cooker
large pot
food processor
immersion blender
fine-mesh sieve
8 oz mason jar x5
about 90 minutes 5 servings



Heat My Sous-Vide to 176°F/80°C

Combine cream cheese, sugar, and salt
Add cream cheese, sugar, and salt into a food processor
Blend mixture until smooth

Add eggs and vanilla
add eggs and vanilla to the cream cheese mixture, blend
until smooth

Add buttermilk
With the food processor running, add in buttermilk
Blend until smooth and no chunks of cream cheese are

Strain (optional)
Strain mixture through a fine-mesh sieve

Fill jars and seal
Fill jars with the strained mixture to 0.5 in from the top of the jar
Tap jars on a table to remove bubbles before placing lids on top
Seal jars finger tight – do not overtighten as they may crack

Cook for 90 minutes
Place filled jars into your pot and cook for 60 minutes

Remove jars from your pot and cool at room temperature
for 30 minutes
After 30 minutes place the jars into the refrigerator overnight
Serve with toppings as desired