This is not a joke. You can bake a cheesecake on your grill or smoker. Follow this step-by-step guide on how to make smoked cheesecake! It's stupid good!
12ouncescream cheese softened at room temperature, cut into chunks
1cupsour creamroom temperature
¼cupall-purpose flour
Instructions
Prepare and Bake the Graham Cracker Crust
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray or line with parchment paper. Then wrap the outside of the pan with heavy-duty aluminum foil so the smoke will not stain your pan. Set aside.
Add the graham crackers to a food processor or blender and process until they become fine crumbs. Alternatively, place the crackers in a zip-top bag and crush them with a rolling pin or mallet.
Turn the graham crackers out directly into the prepared springform pan. Combine the graham cracker crumbs and sugar, mixing with a fork.
Microwave the butter in a microwave-safe bowl on high in 15-second intervals until melted. Drizzle the graham cracker mixture with butter. Stir until well combined, and all the crumbs are moistened and become similar to the look and feel of beach sand.
Using the bottom of a measuring cup or small glass, firmly press the graham cracker mixture down into an even layer on the bottom and up around the sides of the pan.
Bake in the preheated oven for 8 minutes. Remove from the oven and place the pan on a wire rack to cool.
Set Up the Grill or Smoker
Set up the grill for an indirect heat configuration called a three-zone “split fire. For this configuration, separate the hot coals into two equal piles on opposite sides of the grill. Place the water pan in the center of the two piles of hot coals. Two zones of direct heat allow for even cooking with the same heat level on both sides of the cheesecake.
Use a charcoal chimney to light the coals. When the coals are hot, dump them into the grill. Drop some chunks of cherry wood onto the coals and add boiling water to the pan. Place the grate on the grill, cover, and preheat to 300 degrees F.
Make the Cheesecake Batter
Process the ricotta cheese, sugar, eggs, egg whites, lemon zest, lemon juice, and almond extract in a food processor or blender for 30 seconds. Leave the machine running and add the cream cheese a few chunks at a time. Process until smooth. Remove the top and stir it with a spatula to ensure there are no solid pieces of cream cheese and the mixture is extremely smooth.
Add the sour cream and flour. Pulse until smooth.
Pour the cheesecake mixture onto the prepared crust inside the springform pan. Give the pan a few gentle taps on the counter to make some of the air bubbles rise up to the top.
Smoke the Cheesecake
Place the cheesecake onto the grill grate directly over the top of the water pan. Smoke for 1 ½ - 2 hours (or more), and maintain the temperature and smoke by adding coals and cherry wood as needed.
Test For Doneness
The cheesecake will turn a nice golden brown on top. Resist the urge to touch it and ruin the beautiful sheen across the top.
Cheesecake is done at 145 degrees F. Test for doneness with an instant-read thermometer such as a Thermapen® ONE. You can also test the cheesecake for doneness by gently poking the side of the pan—the filling should jiggle but not ripple.
Cool the Smoked Cheesecake
Shut the vents off on the grill and leave the cheesecake inside. Let stand for 60 minutes before removing it from the grill.
Allow the cheesecake to cool on a metal rack. When the cheesecake has cooled, refrigerate for at least 3 hours before serving.
Serving
Serve the cheesecake in traditional slices or slice the cheesecake into small bites and serve on bamboo skewers at a gathering or party. Toppings are optional.
Notes
Use room temperature ingredients, so the cheesecake blends together smoothly.
Use a grill or smoker you are very familiar with, you will need to regulate and maintain the heat very well.
Avoid smoking cheesecake on extremely hot or cold days to make it easier to maintain the grill's temperature.
Use very hot water to create the water bath. Cold water will bring down the temperature of the grill or smoker. I recommend using a kettle to heat the water.
Kiss the cheesecake with smoke. Don’t overwhelm it. Drastic temperature changes cause a cheesecake to crack.
Cool the cheesecake as slowly as possible before refrigerating.
Warm a knife under hot water and dry well before each slice so the cake cuts smoothly.
Use parchment paper to line the springform pan, so the cheesecake is easier to remove from the pan.
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