Smoked Cheesecake
Want to the try my favorite smoked cheesecake recipe with caramel sauce? This recipe is my tried and tested cheesecake recipes and will have you guests begging for me.
Equipment
- 1 Pellet smoker
Ingredients
For the Crust
- Crushed Cookies 1.5 cups
- Melted butter 1/4 cup
For the Filling
- Cream cheese 450g
- Sour cream 1/2 cup
- 2 whole eggs + 1 egg white
- Sugar 3/4 cup
- Vanilla 1 tsp
- Lemon zest
- 1 tbsp lemon juice
Instructions
Step 1: Prepare the Smoker
- Use the wood chips of your choice to start the smoker.
- Preheat the smoker to 250°F.
Step 2: Prepare and Bake the Crust
- Make a crust by crushing some graham crackers and mixing with melted butter.
- Press into the bottom of a well greased 9-inch springform pan.
Step 3: Prepare the Filling
- Cream together the eggs and sugar.
- Beat in cream cheese, vanilla, lemon zest, and lemon juice until smooth.
- Pour over the crust and smooth the top. Tap the sides to get any air bubbles.
- Wrap the outside of the pan with foil to keep it clean from smoke and catch any spills.
Step 4: Smoke the Cheesecake
- Smoke at 250F for about 2 hours until internal temp hits 145F.
- Smoke cheesecake in the preheated smoker for about two hours.
- You'll want to bake your cheesecake above a tray of water to keep it moist.
- If you notice a golden-brown sheen over the top of the cheesecake, it's probably ready.
- You may also notice that the sides have puffed up a bit.
- Tap the sides of the pan. The center should jiggle slightly while the rest of the cheesecake should not.
- If you want to check for doneness with an instant-read thermometer, aim for 145°F.
- Let the cheesecake cool down.
- When it reaches room temperature, refrigerate it for over four hours before serving.
- Serve with burnt sugar sauce.