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Old 02-08-2009, 01:53 AM
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Default ABT cheesecake

ok i seen this and i had to post this..this not my recipe and it is not tested..YET>.lol



Crust
2 cups finely ground corn chips
1/2 t chipotle powder
1/2 cup chopped, crisp bacon
1/2 stick butter, melted
2 T bacon grease

filling
1 lb cream cheese, softened
1 cup sharp cheddar, shredded
1 cup pepper jack, shredded
1 pint sour cream
3 large eggs
1/2 cup finely chopped, roasted jalapenos (8 - 9)
1 T honey
zest of 1 lemon
2 - 3 dashes hot sauce.

mix the crust ingredients lightly and press into an 8" springform pan.
Refrigerate for 5 min to set up the crust and bake 8 - 10 min in a 325ยบ oven, set aside.

Beat the cream cheese on low for a minute or 2 till smooth. Add the eggs 1 at a time and continue beating till combined. Gradually fold in the rest, scrape down the sides of the bowl, pour into the pan and smooth the top with a spatula.
Set the pan on a large sheet of foil and fold up the sides around the pan. Place the pan in a larger pan and add boiling water till the water is about halfway up the side of the springform pan. Bake in the centre of a 325 oven for 1 - 1 1/4 hours. the cheesecake will still jiggle, be careful not to overcook. Let it cool for a half hour in the pan then chill in the fridge for 4 hours loosely covered. Loosen the cake from the pan with a sharp knife and unmold. Tranfer to a serving plate.
Some garnish suggestions: candied jalapenos, carmelized onions, guacamole, pico de gallo, jalapeno jelly.
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Old 02-08-2009, 02:29 AM
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What the?? Is that a hot and spicy cheesecake??
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Old 02-08-2009, 02:38 AM
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Quote:
Originally Posted by Maverick2272 View Post
What the?? Is that a hot and spicy cheesecake??
yup its all the stuff of an atomic buffalo turd but shaped like a cheesecake..lol
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Old 02-08-2009, 02:40 AM
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Sounds wacko, which means I would love to try it out LMAO!!
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Old 06-10-2009, 10:40 PM
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Default Re: ABT cheesecake

Mmmm! that looks wonderful.
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Old 07-20-2015, 06:28 PM
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Default Re: ABT cheesecake

Hi, just wanted to claim responsibility for the ABT cheesecake recipe and pic. I don't mind its appearance here, actually, I'm flattered.
I found the post (and the forum) when doing a google search for the original recipe. I think it was created by a guy by the handle of "Chez" on another BBQ site. I tweaked it and tested it and posted, then lost the link and the recipe.
At the time I played around with it, I was operating The Great Canadian Bar-B-Q Company and served it a couple of times at caters with a great degree of success.

Anyway, thanks for saving it here for me, I'll be serving it again this weekend.
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Old 07-20-2015, 06:35 PM
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Default Re: ABT cheesecake

Hi bbqguy!

Hope you get a chance to look around our NCT site, like it, and decide to stay!

I spend a lot more time here now than I do on the BBQ Forum, since I haven't competed in several years. That forum taught me how to cook award-winning bbq, for sure!

Haven't seen any signs of Chez anywhere. He was (is?) one creative cook!

If you make that ABT Cheesecake again, would you please post a photo of a SLICE here?

I'm intrigued!

Thanks!

Lee
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Old 07-20-2015, 06:57 PM
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Default Re: ABT cheesecake

Thanks for the welcome, Lee. Honestly, I'm surprised I hadn't found this forum long ago. Maybe 'cause I'm Canadian it slipped through the cracks. The BBQ Forum and BBQ Bretheren were really the only US based forums I took part in. Oh, and Dave Klose's forum when it was operating.
I plan to make the cheesecake again soon; I will post a pic of a slice when I do.
I do miss Chez's contributions. You're right -- a creative cook, for sure.
I retired from catering about 5 years ago but still do some cooking for family. I never had the urge to compete; never could justify the time it would take from business.

I did some tweaking, as I said, ---
replaced the butter with more bacon fat
increased the bacon (double smoked) to 3/4 cup
used raw japs, seeds and all, minced
and, used all 10 yr old cheddar (2 cups), skipped the pepper jack.
Actually, pepper jack is an American thing, I think, I've never seen it here.
I probably used fresh ground pepper in the crust and the filling, too. I have a hard time putting the pepper mill down LOL

Worked for me!
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