Labor Day Cheesecake

Central IL Egger

I want to attempt a cheesecake this weekend and am looking for some help.
There've been several posts for BGE cheesecake recipes, and I found the Peach Cheesecake recipe, but from the sounds of the texture it is more of a custard base. Does anyobody have a recipe that would be more of a traditional "firm" cheesecake, or am I asking for something that's not feasible to cook on the BGE?
Thank you!

Zippylip

Yes, a NY Cheesecake that is very firm if not stiff, 5 packages Philadelphia Cream Cheese, 1.5 cups sugar, 5 whole eggs & 2 extra yolks, zest of one lemon and one lime, 3 tablespoons of flour. Put this in a springform pan, 500 degrees for 12 minutes, then kick it down to 250 for about an hour and a half to two more hours (check intermittently). Graham Cracker crust, one package of crushed graham crackers & a stick of melted butter, press into the form, pour in the batter... I have made this cake numerous times and it always goes to rave reviews.

Central IL Egger

That's awesome, thanks and I'll post some pics of the finished product!
Thank you!

DynaGreaseball

Thanks, Mr. Lip. I put that one in my cookbook too.

Zippylip

Sorry folks, I did the first post at my office from memory, when I got home I took a look at the recipe & realized I missed a teaspoon of vanilla, & the sugar measurement is 1.75 cups. I would also add that it is best to bring the cream cheese to room temp first, it makes a smoother batter, & really beat these things together until smooth. I start out with the paddle attachment on the kitchen aid to get it all incorporated, then I put the wisk attachment on & beat on hight for a few minutes until you see absolutely no color variation, it should be a beautiful homogenous yellow color - good luck

RRP

So Mark, you're impressing the inlaws with your egg-mastery by doing something they never dreamed of doing outside, huh? hehehe