Instructions
- Prepare the barbecue for indirect cooking over medium heat (roast setting-200°C-230°C).
- Prepare the barbecue for indirect cooking over medium heat (roast setting- 200°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.
- Prepare the charcoal barbecue for indirect cooking over medium heat (200°C-230°C).
- Spray a 25cm diameter springform cake tin with a little cooking oil spray or melted butter. Line the tin with baking paper, ensure that the height of the paper is not greater than 1cm over the top of the tin. Use a food processor or place the biscuits into a large zip lock bag and crush the biscuits into crumbs. Pour the biscuit crumbs into a bowl, add the zest from a lemon and the melted butter. Mix until well combined. Pour into the lined cake tin and press to compact the base.
- In the bowl of a stand mixer or using electric beaters, beat the cream cheese and caster sugar for 4 minutes on medium speed, or until light and fluffy. Gradually add the Biscoff spread and keep mixing to combine. Slowly pour the lightly beaten eggs into the cream cheese mix, ensuring that it is well incorporated before continuing to add more egg. Once just combined, avoid beating the mixture much more. Slowly add the cream and finally the salt. Once the ingredients are smooth and combined stop beating and pour the mix into the cake pan.
- Once the barbecue has preheated, bake the cheesecake over indirect medium heat, with the lid closed, for 30 to 45 minutes, or until the mix is just set and the top has coloured. Once finished cooking (if possible) turn the barbecue off and leave the cheesecake to cool in the barbecue for 30 minutes (to prevent cracking from temperature shock).
- Once the barbecue has preheated, place your cheesecake onto the trivet and bake the cheesecake over indirect medium heat, with the lid closed, for 45 to 60 minutes, or until the mix is just set and the top has coloured. Once finished cooking (if possible) turn the barbecue off and leave the cheesecake to cool in the barbecue for 30 minutes (to prevent cracking from temperature shock).
- Once the barbecue has preheated, brush the cooking grills clean. Place the cheesecake in the centre of the cooking grill, in-between the two charcoal baskets. Once the barbecue has preheated, bake the cheesecake over indirect medium heat, with the lid closed, for 30 to 45 minutes, or until the mix is just set and the top has coloured.
- Leave the cheesecake to cool completely before serving. Once cooled, refrigerate to store the cheesecake. Best to bring to room temperature when you are ready to serve.
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