Don’t be shy with these make sure to add a heaping scoop on top of the cheesecake for lots of sweet, punchy flavor. We’re not planning on saving or canning these peaches, rather they’re simmered in a cast-iron skillet so they’re best enjoyed immediately topped over the cheesecake. The brandied peaches on top of the cheesecake truly are the best topping ever, and cooking them over an open fire gives you another layer of awesome in this delightful dessert. They are the extra little oomph that takes this cheesecake from a 9 to a 10. Let’s take a moment to chat about these brandied peaches. We’re aiming for a smoky complement and not a total takeover. You don’t want the flavor of the smoke to completely overwhelm the cheesecake. I also recommend using lightly-flavored wood like apple, cherry, maple, or pecan. The key to achieving a beautifully cooked cheesecake is to use a smoker that can maintain consistent temperatures. Add in the crumbly crunch from the graham cracker crust and it is perfection! The cream cheese keeps things bright and tangy, but the sugar and vanilla smooth it all out. Simply imaging this as the most luscious, creamy, melt in your mouth, New York-style cheesecake ever. This cheesecake is made New York style, so it’s a large, rich, and ultra-creamy dessert that feeds 8. Topped with warm brandied peaches and cooked on the smoker, be prepared to adjust your waistband for this delicious and decadent dessert.Ĭheesecake? On the smoker? Oh, yeah! I’m not one to shy away from cooking my dessert on the smoker, and this cheesecake is a major winner. It doesn’t get much better than this New York-style smoked cheesecake.
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