Hey Chef Wil - re: your cheese cake recipe

Smokin Joe

Two questions:
Have you ever tried to use ginger snaps in lieu of the vanilla wafers?[p]Adding in the booze (I assume you add in 1/4 cup of one of those... LOL) I know, dumb question... but is that correct?[p]Thanks! Will be trying it soon!!! Joe

Smokin Joe

oops... that is what I really ment. Joe

Chef Wil

Smokin Joe,
yes you can use ginger snaps, you can also use oreo cookies but that doesnt fair well with the other ingredients. I prefer not to use ginger snaps or graham crackers because the flavor is too strong and takes away from the cheesecake.[p]THE LIQUOR QUESTION ????
Line up all 8 liquors, choose only one for the cheesecake and the other 7 are ingested every 15 mintes or until the cake is cooled or until you fall..........hehehe

Smokin Joe

Chef Wil,
Thanks for your reply! I see your point on the crust.[p]I like you plan for the liquor(s)... I would probably come back for a second round anf then fall... Heee! [p]Thanks again!!! Joe

BBQfan1

Smokin Joe,
I see a great interest in the pumpkin cheesecake for the 2nd Thanksgiving go-round (Canada had the REAL thanksgiving almost a month ago! LOL) and Kenny/Hatch of Dizzy Pig south did an outstanding job with their pumpkin cheesecake entry at the Jack, but DP North also did a cheesecake entry and it was a Maple Syrup Cheesecake. Also a nice fall/Thanksgiving themed dessert and, just a slight aside, it did finish ahead of the DP south entry at the Jack....wink wink... It's up for grabs if you, or anyone else here, wanna try something for Thanksgiving with a maple syrup twist......
Qfan

mad max beyond eggdome

BBQfan1,
mike, first congrats on the fine showing at the jack. .. .[p]second. . .quit teasing and just give us the recipe!!!!![p]thanks[p]max

BBQfan1

mad max beyond eggdome,
Direct off the recipegoldmine page, this is the Arlington Inn, Vermont Maple Syrup Cheesecake recipe. All we did was add maple candy maple leaves as decoration. Oh yeah, we also used pre-crushed Honey Graham crust mix rather than crushing the crackers ourselves...
Yes, we did bake this recipe in the Egg too; indirect over a pizza stone and a pan of shallow water....
Crust
24 (5 x 2 1/2-inch) graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade [p]In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.[p]Filling
32 ounces cream cheese, softened
1 cup pure maple syrup (preferably Grade
4 large eggs
1 tablespoon vanilla extract
1/2 cup heavy cream[p]Preheat oven to 350 degrees F.[p]In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and cream and beat until just combined.[p]Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.[p]Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.[p][p]

Nature Boy

BBQfan1,
LOL. Not only did you finish a couple spots ahead of Hatch's creation, but you actually have a computer and can post the recipe! Chalk up a cupla big points.[p]Nice job at the Jack buddy.
Chris

VW Gal

BBQfan1,[p]Just curious...why the shallow pan of water?

Bobby-Q

BBQfan1,
I'm surprised they didn't DQ you for marking with those maple leaves...lol.[p]Sneaky dang Canadians!![p]I was great finally getting to meet you all at the Jack...great job guys.

Chef Wil

vwgal,
to disperse the heat and give you a better or more even cooking environment, aka water bath.

BBQfan1

Chef Wil,
You are correct, sir!
We did the same recipe at the Canadian Open, without the water pan and the crust came out a touch burned. We went with the pan of water this time around (and a bit lower temp) and it came out well.
Live and learn!
Qfan

BBQfan1

Nature Boy,
Just goes to show you the crap shoot that is a bbq contest; when Kenny brought his creation over to our site, our dessert chef (Adrienne this time around) said, "well, there goes our chance of winning". That's why you can't get too high or too low over the scores, regardless of the event or what your personal expectations are. We're proud of what we turned in, as I know you guys were too. Interesting rib scores though; Dizzy Pig N and S back to back in the middle of the pack!
Qfan

VW Gal

Chef Wil,
Thank you! )[p]Terri