Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

NY Cheesecake

ZippylipZippylip Posts: 4,318
edited 3:46PM in Desserts
IngredientsCake:
5 blocks of cream cheese;
5 eggs;
2 egg yolks;
3.5 Tablespoons flour;
1 tablespoon vanilla;
1.75 cups sugar;
Pinch of salt;
Zest of one orange & one lemon; Crust:
2 packets of graham crackers, pulverized; 1
1 melted stick of butter
* you can also add cinnamon & sugar to this if you want, but not necessary; InstructionsMix the butter & crackers together & form into spring form pan with a water glass to get up around the edges. Beat the other ingredients together (except the zest) until it attains one homogenous color (I start with the paddle attachment on the Kitchen Aid to incorporate then go to the wire whisk to really beat the crap out of it - I think this also may whip some air into it which gives it a lighter feel). Then, add the zest & fold in with rubber spatula (I have found that if you try & mix this in with the paddle and whisk, half of it sticks to these implements & never makes it into your cake). Put pan onto pizza stone at 500 for 10-15 minutes, then cut heat down to 200 for another 2 hours, pull, let cool on counter to room temperature (until it stiffens enough to remove outer ring of the form pan), then refrigerate for a least 4 or so hours.


Notes* be sure to shake the pan a little when the time is up, if the center jiggles too much, let it go another 15 minutes & re-check, a little jiggle is OK but too much & it is not done;


* I put heavy foil around the base of the pan as some butter always manages to leak out & the stone will suck that right on in, then smoke, which could lead to issues of unhappiness & so on & so forth...Number of Servings: Time to Prepare:
·
Sign In or Register to comment.