Let me start by saying that since my wife came to this country, she has developed 2 weaknesses. 1 being cheesecake and the other is blueberries. Put them together and she is one happy Filipino. So, I figured I would give it a try on my Yoder.
First, I cleaned my grill REALLY good, and put a very low flavor pellet in the hopper. I used maple, but I think oak would be ok too.
Take 1 package of graham crackers and 1 tsp. cinnamon in a food processor and grind them up until fine. Then add 4 Tbl. melted butter and mix well. Next, evenly distribute the graham crumbs into four 5 inch spring form pans.
Next, combine in a mixer... 15 oz. package of ricotta cheese, a 8 oz. package of cream cheese, 2 eggs, 1 cup sugar, 1/2 cup flour, 1 1/2 tbl. vanilla and 1/2 tsp. almond extract. Beat them until chunks are small.
Next, put in a wire wisk and and whip the mixture until it is creamy.
Now pour the mixture into your spring form pans making sure it is evenly distributed.
Preheat your grill to 300*, and place the cheesecake on the top rack. I had mine spaced too far apart, be sure to put them closer together so they cook more evenly.
Bake them for about 1 hour and they are done. Open the lid and turn off your grill. They cheesecake will have a ever-so-slight shine to it. Slide the cheesecake to the left side of the rack nearest the pellet hopper. The wall of the grill and the top grate still have some heat to them. Wait 10 minutes before you remove the cheesecake...at that time they will be completely baked.
Bring them inside and let them cool.
Cover them with your pie filling of choice and put them in the fridge.
Final product tasted great!
First, I cleaned my grill REALLY good, and put a very low flavor pellet in the hopper. I used maple, but I think oak would be ok too.
Take 1 package of graham crackers and 1 tsp. cinnamon in a food processor and grind them up until fine. Then add 4 Tbl. melted butter and mix well. Next, evenly distribute the graham crumbs into four 5 inch spring form pans.
Next, combine in a mixer... 15 oz. package of ricotta cheese, a 8 oz. package of cream cheese, 2 eggs, 1 cup sugar, 1/2 cup flour, 1 1/2 tbl. vanilla and 1/2 tsp. almond extract. Beat them until chunks are small.
Next, put in a wire wisk and and whip the mixture until it is creamy.
Now pour the mixture into your spring form pans making sure it is evenly distributed.
Preheat your grill to 300*, and place the cheesecake on the top rack. I had mine spaced too far apart, be sure to put them closer together so they cook more evenly.
Bake them for about 1 hour and they are done. Open the lid and turn off your grill. They cheesecake will have a ever-so-slight shine to it. Slide the cheesecake to the left side of the rack nearest the pellet hopper. The wall of the grill and the top grate still have some heat to them. Wait 10 minutes before you remove the cheesecake...at that time they will be completely baked.
Bring them inside and let them cool.
Cover them with your pie filling of choice and put them in the fridge.
Final product tasted great!
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