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Smoked Crème Brûlée Cheesecake

Our friend Gerardo of @GrodGrills expands his delicious grill recipes beyond just meat. “Fun fact, your Yoder Smokers YS640S pellet cooker is more than just a smoker or BBQ, it can handle anything you throw at it, like this crème brûlée cheesecake! One of the easiest cheesecakes you’ll ever make and it only requires a handful of ingredients.”


Recipe from @grodgrills on Instagram
https://www.instagram.com/grodgrills/

INGREDIENTS

  • 1-1/4 cups graham crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) cream cheese, softened
  • 3/4 cup sugar + more for brûlée
  • 2 tsp. vanilla extract (any kind will do)
  • 3 eggs

INSTRUCTIONS

  1. Preheat your Yoder Smokers to 350°F. Make sure you do this a good 20 minutes before the cake goes in to let the temperatures stabilize.
  2. Place a shallow pan with a baking rack in the smoker while it’s heating up.
  3. Line the base of your springform pan with parchment paper.
  4. Mix graham crumbs with butter and press into your springform pan to form the crust and put in your fridge while you do the rest.
  5. Whisk together cream cheese and sugar until thoroughly combined.
  6. Mix in one egg at a time, ensuring it’s fully incorporated before adding the next one.
  7. Add vanilla – recipe calls for 2 tsp but more is ok too, I just eyeball it.
  8. Add cream cheese mixture to springform pan and give it a few taps on the counter to get any air bubbles out and help flatten out the top.
  9. Place cake on the rack and add hot water to the pan. You want the water to almost touch the bottom of your cake pan (about a kettle’s worth depending on pan).
  10. Bake at 350° until cake gives you a firm jiggle, it should take about 1h 20m but start checking at the 45min mark to be safe as they can cook much faster depending on how deep your pan is.
  11. Rest at room temp until cool enough to handle and move to fridge for at least an hour.
  12. Run a knife around the edge of the springform to release the cake and open the springform.
  13. Lightly sprinkle sugar all over the top and brûlée it using a torch. Enjoy!
137 Views | 0 Comments

Smoked Crème Brûlée Cheesecake

Our friend Gerardo of @GrodGrills expands his delicious grill recipes beyond just meat. “Fun fact, your Yoder Smokers YS640S pellet cooker is more than just a smoker or BBQ, it can handle anything you throw at it, like this crème brûlée cheesecake! One of the easiest cheesecakes you’ll ever make and it only requires a handful of ingredients.”


Recipe from @grodgrills on Instagram
https://www.instagram.com/grodgrills/

INGREDIENTS

  • 1-1/4 cups graham crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) cream cheese, softened
  • 3/4 cup sugar + more for brûlée
  • 2 tsp. vanilla extract (any kind will do)
  • 3 eggs

INSTRUCTIONS

  1. Preheat your Yoder Smokers to 350°F. Make sure you do this a good 20 minutes before the cake goes in to let the temperatures stabilize.
  2. Place a shallow pan with a baking rack in the smoker while it’s heating up.
  3. Line the base of your springform pan with parchment paper.
  4. Mix graham crumbs with butter and press into your springform pan to form the crust and put in your fridge while you do the rest.
  5. Whisk together cream cheese and sugar until thoroughly combined.
  6. Mix in one egg at a time, ensuring it’s fully incorporated before adding the next one.
  7. Add vanilla – recipe calls for 2 tsp but more is ok too, I just eyeball it.
  8. Add cream cheese mixture to springform pan and give it a few taps on the counter to get any air bubbles out and help flatten out the top.
  9. Place cake on the rack and add hot water to the pan. You want the water to almost touch the bottom of your cake pan (about a kettle’s worth depending on pan).
  10. Bake at 350° until cake gives you a firm jiggle, it should take about 1h 20m but start checking at the 45min mark to be safe as they can cook much faster depending on how deep your pan is.
  11. Rest at room temp until cool enough to handle and move to fridge for at least an hour.
  12. Run a knife around the edge of the springform to release the cake and open the springform.
  13. Lightly sprinkle sugar all over the top and brûlée it using a torch. Enjoy!
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