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New York cheesecake from the Big Green Egg

On the Big Green Egg, this American icon gains even more character. Forget the no-bake version, this is the real New York cheesecake, slowly baked on your kamado.

Ingredients

120gSalted butter
230gBiscuits

200gCream cheese
400gCondensed milk
170gIcing sugar
6units.itemsEggs
2Sugar
6units.itemsLemons (organic)

Icing sugar
150gRed fruit

ConvEGGtor
Big Green Egg Large
Stainless steel rack
Pizza stone
Cast Iron Skillet
Food processor with chopper
Baking paper

Preparation

  1. Preheat the Big Green Egg with the convEGGtor and stainless steel grid to 180°C.
  2. Grease the skillet with butter and line the bottom with baking paper.
  3. Melt the butter over low heat. Finely grind the biscuits in the food processor and mix the crumbs with the melted butter.
  4. Spoon the mixture into the pan and press firmly to form an even base.

  1. Separate the eggs.
  2. Grate the zest of the lemons and squeeze out the juice.
  3. Whisk the egg yolks with the cream cheese until smooth. Then fold in the lemon zest, lemon juice, condensed milk, and a pinch of salt.
  4. In a separate bowl, beat the egg whites stiff with the sugar, powdered sugar, and a pinch of salt.
  5. Carefully fold the egg white mixture into the egg yolk mixture.
  6. Pour the batter onto the prepared base.

  1. Place the cold Baking Stone on the grid of the EGG and put the pan on top.
  2. Close the lid and bake the cheesecake for about 45 minutes until the top is firm and golden brown.
  3. Remove the pan from the Egg and let the cheesecake cool for about 45 minutes before removing it from the pan.

  1. Remove the cheesecake from the mold.
  2. Top with fresh red fruit.
  3. Dust with powdered sugar just before serving.