PREP:

Light ½ chimney of Heat Beads and Set up Weber for indirect cooking targeting 160C/320F

Butter a 24cm springform cake tin lightly and line the base and sides with baking paper on the base. (see photo)

BISCUIT BASE:

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.

FILLING:

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.

THE COOK:

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.