Sprache wechseln
SERVES 6-12 | PREP TIME 10 minutes | COOK TIME 40 minutes
EQUIPMENT Dutch oven, freezer bag, mixing bowl, small saucepan, baking parchment
Creamy New York cheesecakes are simply unbeatable to round off a good dinner. And they are not even difficult to make. The best thing, however, is that you can bake this classic delicious dessert in the Dutch oven.
Cheesecakes come in all sorts of variations, with berry toppings, chocolate or caramel sauce, nuts…everything is possible, let your imagination run wild. In this recipe, I opted for a simple sauce of sweet maple syrup and fruity-sour cranberries—a killer combo that’s best served warm with the cake.
INGREDIENTS
For the base
- 170 g graham crackers
- 90 g butter
- 50 g demerara sugar
- 1 teaspoon cinnamon
For the filling
- 300 g cream cheese
- 230 g sour cream
- 150 g demerara sugar
- 3 tablespoon flour
- 2 teaspoon vanilla extract
- 4 eggs
- 1 pinch of salt
For the topping
- 200 ml maple syrup
- 170 g demerara sugar
- 220 g dried cranberries
- 500 g fresh or frozen cranberries
Preheat gas grill to medium indirect heat or oven to 180°C upper/lower heat. If using coal: prepare 21 briquettes.
For the base, place crackers in a freezer bag and crumble finely with a rolling pin or heavy pot. Melt butter in the Dutch oven, add to the crumbs along with the demerara sugar and cinnamon, and knead.
Line the Dutch oven with baking parchment and pour in the cracker crumb mix. Spread evenly and press firmly down on the bottom.
For the filling, mix the demerara sugar with cream cheese until smooth. Add sour cream, flour, vanilla extract, and salt. Lightly beat the eggs in a bowl and fold into filling. Pour mixture onto the cracker base in the Dutch oven.
Place the Dutch oven in the gas grill or oven, and bake for about 30 minutes (test with a skewer). When using coal: place 14 briquettes on the lid and seven under the pot. At intervals, check the browning. (Use the baking paper to lift the finished cheesecake out of the Dutch oven).
For the topping, combine the cranberries, demerara sugar and maple syrup in a small saucepan, and cook over medium heat for about 10 minutes until a thick sauce forms.
Let cheesecake cool, and serve with sauce while still warm.
Overland Chef: Elisabeth Brailey
