Smoked New York cheese cake with pineapple chutney
For some, this is a slightly cunning variant, but it is incredibly good with the slight hint of smoke on the cake, along with the sweet garnish and the good nut crust. This is a variant we were inspired by on our little America trip almost ten years ago. We hope you enjoy it as much as we do.
Find out
Cake mold
Approach
The first thing you do is prepare your grill, and make sure to get it up to a temperature of approx. 200 ° C. At the same time, it is important that you soak smoking chips so that they do not burn up too quickly, at least half an hour.
Finely grind walnuts in a food processor together with the sugar. Melt butter and mix with the nut mix. Press the nut mix into a well-greased 26–28 cm round springform pan, or use baking paper. Fry for approx. 15 minutes at 180 ° C.
Mix the cheese well with the sour cream in a bowl, or use a food processor. Dilute with one egg at a time, making sure that each egg is mixed in well before adding the next. Then add vanilla seeds, lemon zest and sugar, which are mixed well to a smooth and fine mass. Pour the batter into the mold with the nut base and take it out to the grill.
Place the smoking chips on the charcoal, possibly in the smoking box on the gas grill if you use it. Adjust the temperature to 150 ° C so that it does not get too hot. Bake the cake for approx. 50 minutes, but make sure you open the vents so that the smoke is directed over the cake. The cake should have a nice bronze color on top and a little hazy in the middle, but not liquid. Allow the cake to cool before cutting it into suitable pieces.
Divide the vanilla bean in half and scrape out the seeds. Put the vanilla bean together with water, rum, lemon and brown sugar in a small saucepan and bring to the boil. Add the pineapple and stir well. Let it simmer until it becomes a little thicker like a light brown syrup. Cool and put on a glass, and you have a wonderful garnish for the cheesecake.
Ingredients
BOTTOM:
200 g walnuts
60 g dairy butter
60 g sugar
FILL:
450 g natural cream cheese (Philadelphia)
340 g goat cheese (Snow fresh or chèvre without crust)
340 g fresh cream
200 g sugar
5 eggs
1 vanilla bean
Zest of 1 lemon
ANANASCHUTNEY:
180 g brown sugar
2dl water
2 dl brown rum
2 vanilla sticks
The juice of 1⁄2 lemon
1 pineapple cut into large cubes
Smoked New York cheese cake with pineapple chutney
For some, this is a slightly cunning variant, but it is incredibly good with the slight hint of smoke on the cake, along with the sweet garnish and the good nut crust. This is a variant we were inspired by on our little America trip almost ten years ago. We hope you enjoy it as much as we do.
Find out
Cake mold
Ingredients
BOTTOM:
200 g walnuts
60 g dairy butter
60 g sugar
FILL:
450 g natural cream cheese (Philadelphia)
340 g goat cheese (Snow fresh or chèvre without crust)
340 g fresh cream
200 g sugar
5 eggs
1 vanilla bean
Zest of 1 lemon
ANANASCHUTNEY:
180 g brown sugar
2dl water
2 dl brown rum
2 vanilla sticks
The juice of 1⁄2 lemon
1 pineapple cut into large cubes
Approach
The first thing you do is prepare your grill, and make sure to get it up to a temperature of approx. 200 ° C. At the same time, it is important that you soak smoking chips so that they do not burn up too quickly, at least half an hour.
Finely grind walnuts in a food processor together with the sugar. Melt butter and mix with the nut mix. Press the nut mix into a well-greased 26–28 cm round springform pan, or use baking paper. Fry for approx. 15 minutes at 180 ° C.
Mix the cheese well with the sour cream in a bowl, or use a food processor. Dilute with one egg at a time, making sure that each egg is mixed in well before adding the next. Then add vanilla seeds, lemon zest and sugar, which are mixed well to a smooth and fine mass. Pour the batter into the mold with the nut base and take it out to the grill.
Place the smoking chips on the charcoal, possibly in the smoking box on the gas grill if you use it. Adjust the temperature to 150 ° C so that it does not get too hot. Bake the cake for approx. 50 minutes, but make sure you open the vents so that the smoke is directed over the cake. The cake should have a nice bronze color on top and a little hazy in the middle, but not liquid. Allow the cake to cool before cutting it into suitable pieces.
Divide the vanilla bean in half and scrape out the seeds. Put the vanilla bean together with water, rum, lemon and brown sugar in a small saucepan and bring to the boil. Add the pineapple and stir well. Let it simmer until it becomes a little thicker like a light brown syrup. Cool and put on a glass, and you have a wonderful garnish for the cheesecake.
