SMOKED CHEESECAKE RECIPE RECIPES

Steps:

• Preheat oven to 400F. Starting with the crust. Mix the Honeymade crumbs (finely crushed graham crackers) with the brown sugar and melted butter. Work together to ensure there are no lumps and the crumbs are evenly covered in the butter. 
• Lightly grease the springform pan bottom and sides with the vegetable oil. This helps with removing the cheesecake later. 
• Pack the crust mixture to the bottom of the pan firmly.
• Lightly bake in the oven for a couple minutes until the crust turns a slightly darker brown color. Remove from the oven and cool. 
• Preheat your smoker or oven to 350F. If you are using a pellet grill, I suggest maple or pecan wood pellets. 
• In a large mixing bowl add the slightly warmed cream cheese (easier to mix when warmed) with the brown sugar, vanilla extract, and flour. 
• I use a mixer with a flat beater as this seems to work best when mixing cheesecake filling. A whisk attachment will quickly clog with the cheese and is too flimsy to initially mix the filling. Start the mixer on low. After a couple minutes of mixing, I stop the mixer and use a spatula to wipe the edges of the bowl to the center to help the ingredients mix. I then restart the mixer. I’ll do this a couple times until the mixture is even. Add the 1 cup of sour cream and mix for a couple more minutes on medium low. 
• Once the mixture is looking even, I add one egg and slowly mix. Only add one egg at a time. Once the egg is mixed in well, add another egg.  Once all four eggs are properly mixed, I turn off the mixer, and scape down the mixing bowl sides one more time. Then turn on the mixer to medium low for one last mix. It’s really important to properly mix the cheesecake filler until all lumps and air bubbles are gone. Lumps and air pockets are the reason your cheesecake cracks when it's baking. Once the mixing is complete, remove from the mixer and set aside. 
• Take heavy duty tinfoil and wrap the bottom and sides of the springform pan. This will protect the cheesecake when it is set inside the water bath.
• Fill your large roaster with 1-2 inches of hot water. Take the cheesecake filling and pour over your crust. Lightly shake the pan to allow the filling to flatten and remove any air pockets. 
• Carefully put the cheesecake springform pan into the roaster water bath. Bake in the smoker or oven for 1.5-2hrs. 
• After 1.5hrs I start checking for doneness. You can poke the center of the cheesecake with a toothpick. If the toothpick come out clean, the cheesecake is done.  Alternatively, look for the a center with a slight jiggle, firmness on the outer ring, and raised edges. Once done, remove from the smoker or oven and run a knife along the inside perimeter of the pan. This will help separate the cake from the pan when you remove the rim. 
• Cool on your counter until it reaches room temperature. Remove pan rim.  Refrigerate for four hours or more.
• Remove from fridge an hour before serving to slightly warm. Top with your favorite toppings (caramel sauce, chocolate sauce, strawberry compote, blueberry compote.... the options are endless!)

Steps:

• Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.
• Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.
• Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
• Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.