No one is indifferent to it. After all, we are talking about cheesecake! Timelt-in-your-mouth, vanilla-scented, soft, flavoured with raspberries and decorated with white chocolate chips - this is the kind of cake that disappears from the table faster than you can see it.
Here is the recipe for this cake. It will make this wonderful dessert COBB grill no matter where you are. After all, you'll want to make it more than once. And if you don't have a grill, you can use the recipe in your home kitchen or kamado grill. Bake on indirect heat (in the oven, both sides) at 160-180 degrees.
Accessories required:
Ingredients:
- 100 g melted butter
- 200 g oat biscuits
- 500 g cream cheese (e.g. Philadelphia)
- 2/3 cup icing sugar
- 1/3 cup cornflour
- 3 large eggs
- juice and zest of 1 lemon
- 1 tbsp. vanilla extract
- 125 g white chocolate, melted
- 2 glasses of sour cream, room temperature
- Fresh raspberries
- Caster sugar
- White chocolate for decoration
Production:
- Grease a 20 cm round cake tin or universal cake tin with oil COBB baking dish with butter. Line it with baking paper.
- Finely crush the biscuits and add the melted butter to them. Stir well and add to the prepared prepared dish, spread evenly over the bottom, press. Place in the refrigerator to cool.
- For the filling: mix well the cream cheese and 2/3 cup icing sugar. Add the cornflour and beat until smooth. Add one egg at a time to the mixture and mix well each time. Stir in the zest (yellow part) of the lemon, the juice of 1 lemon, a dash of vanilla extract and a pinch of salt.
- Add the melted chocolate (125 g) and sour cream to the filling. Stir. Pour over the prepared baking tin with biscuit base. Top with raspberries.
- Add to COBB CobbleStone coconut carbon tablet with fire burner and wait about 5 minutes until the charcoal tablet turns grey and no longer emits any smoke or odour.
- On COBB grill put a deep frying pan. Place in the centre of the pan a baking dish with the prepared cheesecake. Į pan add boiling water to cover half the height of the baking tin. Cover the grill lid and bake for 1,5h or until the surface of the cheesecake is firm but the centre moves slightly when touched.
- Remove the lid and bake the cheesecake for a further 10 minutes. Remove from the grill and allow to cool at room temperature without removing from the oven dish.
- Place the cooled cheesecake in the fridge and refrigerate for at least 2 hours or until the cheesecake is fully set. Only then can you remove it from the the tin.
- Decorate with fresh raspberries, white chocolate chunks or chips, and sprinkle with icing sugar.
Delicious!
