Recipe: Smoked Lemon Cheesecake

Chef Andy Nguyen is always finding a new way to use his Cambro High Heat H-Pan. This time he used his H-Pan to create a delicious classic cheesecake on the grill.

 “This recipe is very versatile and adaptable! Skies the limit! Sometimes if I’m going traditionally, I like making a sweetened sour cream topping to layer on top too!” said Nguyen.

Ingredients:

Crust

  • 3 cups graham crackers
  • 1/4 cup melted butter
  • 1 tsp kosher salt
  • 1 Tbsp granulated sugar

Cheesecake

  • 4 – 8oz cream cheese packages at room temperature
  • 5 whole eggs at room temperature
  • 1 egg yolk at room temperature
  • 1 cup heavy cream
  • 1-3/4 cup powdered sugar sifted
  • 1/2 tsp kosher salt
  • 1 cup lemon juice, fresh
  • Zest of lemons
  • 2 to 3 Tbsp floral honey

Directions:

  1. Crush graham crackers until fine; add butter, salt and sugar.
  1. Press into prepared pan and bake for 10 to 12 minutes at 350F on a grill or in an oven.
  1. While the crust cooks, whip the cream cheese in a mixer or with a hand mixer until light and fluffy.
  1. Add powdered sugar and honey on low speed.
  1. Add eggs one at a time on medium speed until incorporated.
  1. Add heavy cream continue to whip for one minute.
  1. Lastly, fold in lemon juice, lemon zest and transfer to a prepared High Heat H-Pan.
  1. Bake at 300 degrees for 1 hour and 20 min; it should jiggle still but the center should be set.
  1. Chill for a couple hours; for best results chill overnight.
  1. Enjoy!

ABOUT THE AUTHOR: ADRIANA DESIDERIO IS THE DIGITAL CONTENT MANAGER AT CAMBRO.