Apple Smoked Classic Barbecued Cheesecake
Shane and Chloe from Forrest Lump BBQ shared with us their delicious Apple Smoked Classic Barbecued Cheesecake recipe and we assure you, it’s to die for
CHEESECAKE BISCUIT BASE:
300g Arnott’s Nice biscuits or other plain biscuit
180 g unsalted butter, melted
750g cream cheese, at room temp
3 Tbsp plain flour
1 1/2 tsp vanilla extract
190g sour cream
2 cups (500g) caster sugar
Zest of 1 lemon
Strawberries, blueberries, raspberries
Icing sugar for dusting
Break the biscuits and place into a food processor
Blitz until fine, add Butter and mix until butter and crumb is well combined
Pour into the prepared cake tin. Use a measuring cup or something with a flat base to roughly spread it out over the base and up the walls.
The biscuit base may be a little delicate at his stage, it will firm up during the cooking process.
Use a mixer or beater to beat the cream cheese until smooth
Add flour, beat until just combined
Add vanilla, sour cream, sugar and the zest of one lemon. Beat until just combined
Add eggs one at a time, beat in between until just combined. Its important to not over beat, if there is too much air in the batter the cheesecake filling will rise a lot when cooking.
Tap the bowl on the bench to remove any unwanted air from the mixture, you will see the bubbles rising as you do this, Pour into prepared base.
Add a chunk of Heat Beads Apple wood to the briquettes in the pre heated Weber
Cook indirectly for roughly 1 hour, placing the cheesecake as far away from the heat as possible (see pic) placing the lid vent over the cheesecake. For a lighter smoke remove the wood chunk after 15 mins. When cooked the cheesecake should be near perfectly flat and wobble a little when you gently shake the pan.
To avoid cracking during the cooling process, pre-heat your oven to 100C and place the cheesecake inside and turn the oven off with the door open slightly to cool, alternatively you can also cool in the Weber with a few heat beads, although the oven will be far more predictable.
Refrigerate for a minimum of 4 hours in the pan.
Remove sides and slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
Dust with icing sugar and top with berries.