He is not indifferent. After all, we are talking about cheesecake! Youcrunching in the mouth, smelling of vanilla, soft, flavored with raspberries, decorated with white chocolate chips - such a cake disappears from the table faster than you can look at it.
We share with you the recipe of this cake. Based on it, you will prepare this wonderful dessert COBB Grill no matter where you are. After tasting it, you will want to make it more than once. And if you don't have the above-mentioned grill, you can use the recipe when preparing it in your home kitchen or in a kamado grill. Bake in indirect heat (in the oven - heating from both sides), at a temperature of 160-180 degrees.
Required accessories:
Ingredients:
- 100 g of melted butter
- 200 g oat biscuits
- 500 g cream cheese (e.g. Philadelphia)
- 2/3 cup of powdered sugar
- 1/3 cup corn flour
- 3 large eggs
- Juice of 1 lemon and grated peel
- 1 tbsp. vanilla extract
- 125 g of white chocolate, melted
- 2 glasses of sour cream, room temperature
- Fresh raspberries
- Powdered sugar
- White chocolate for decoration
Production:
- Grease a 20 cm round cake tin or universal pan with oil COBB baking dish with butter. Line it with baking paper.
- Finely crush the biscuits and pour the melted butter into them. Mix well and add to the prepared vessel, spread evenly on the bottom, press. Place in the refrigerator to cool.
- For the filling: mix cream cheese and 2/3 cup powdered sugar well. Add corn flour and beat until smooth. Add one egg at a time to the mixture and mix well each time. Stir in the grated peel from the lemon (yellow part), the juice of 1 lemon, add a dash of vanilla extract and add a pinch of salt.
- Add melted chocolate (125 g) and sour cream to the filling mass. Mix it up. Pour over the prepared baking forms with a biscuit base. Cover the raspberries.
- Put it in COBB CobbleStone coconut charcoal tablet with fire torch and wait about 5 minutes until the carbon tablet turns gray and no longer emits any smoke or smell.
- Ant COBB grill put on deep pan. Place it in the center baking dish with prepared cheesecake. To pan add boiling water to cover half the height of the baking dish. Cover the grill and bake for 1.5 hours or until the surface of the cheesecake is firm but the center moves slightly when touched.
- Remove the lid and bake the cake for another 10 minutes. Remove from the grill and let cool to room temperature without removing from the oven container.
- Refrigerate the cooled cheesecake for at least 2 hours or until the cake is completely set. Only then can you remove it from the forms.
- Decorate with fresh raspberries, pieces or chips of white chocolate, sprinkle with powdered sugar.
Delicious!
