Dutch Oven Cheesecake (DO)

Cheesecake uit de Dutch Oven (DO)

Origin: American (with roots in ancient Greece, ca. 4000 years ago on the island of Samos)
Servings: 1 cheesecake (Ø 16 cm)
Preparation time: ± 20 minutes
Baking time: ± 45 minutes
Supplies: Dutch Oven (3 QT), round baking tin Ø 16 cm, baking paper, food processor or mortar

If you place the Dutch Oven on the hot coals, use one of our Dutch oven with legs !
This way you can conduct the heat from below with glowing hot Charcoal . You can also place coals on the lid to regulate the heat.

Are you going to make this fantastic cheesecake on the barbecue or Kamado? Then choose the Dutch Oven without legs .
This one has a flat bottom to place it steady and therefore safely on your grill!

Ingredients

For the base:

  • 100 g biscuits

  • 10 g nuts

  • 40 g unsalted butter

For the filling:

  • 175 g cream cheese (e.g. Philadelphia)

  • 70 g crème fraîche

  • 1 medium egg

  • 40 g granulated sugar

  • 10 g freshly grated lemon zest

Preparation method

1. Make the base:

  1. Grind the biscuits and nuts finely with a food processor or mortar and pestle.

  2. Melt the butter and mix it well into the crumb mixture.

  3. Line the bottom and sides of a round baking tin (Ø 16 cm) with baking paper.

  4. Spread the mixture evenly over the base and press firmly with the rounded side of a spoon.

  5. Place the pan in the refrigerator while you prepare the filling.

2. Prepare the filling:

  1. Mix the cream cheese and crème fraîche until smooth.

  2. Add the egg, sugar and lemon zest.

  3. Stir everything well until you have a smooth, airy mass without lumps.

3. Baking the cheesecake:

  1. Pour the filling onto the cooled cookie base.

  2. Place the baking pan in a preheated Dutch oven on a rack or heat shield to prevent burning.

  3. Close the Dutch oven with the lid and bake the cheesecake at 140°C for about 45 minutes, until the center is just set.

4. Cooling & serving:

  1. Remove the cheesecake from the Dutch oven immediately after baking to prevent further cooking.

  2. Let the cheesecake cool on a rack or other airy surface, so that the bottom can also cool properly.

  3. Then place the cake in the refrigerator and let it set for at least 3 hours (preferably overnight).

  4. Serve plain or with a topping of your choice, such as fresh fruit, lemon curd, or caramel sauce.

Baking tip

Roast the nuts briefly in a dry skillet for a deeper, nutty flavor.

Outdoor cooking tip

Are you using briquettes Or an open fire? Ensure an even distribution of heat above and below.
The cheesecake turned out great in a 16 cm springform pan.
It was baked in a Dutch Oven with 3 briquettes underneath and 10 on the lid, for about 1 hour.

Have fun cooking (outdoors) and enjoy your meal!