Baked Summer Berry Cheesecake

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 minutes.

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• 2

  In a bowl with a paddle attachment, add the Graham crackers, brown sugar and cinnamon. Turn on medium speed until mixed together. Add butter and mix on low until all of the butter is incorporated.

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  Ingredients

  • 12 crushed graham crackers or your favorite cookies

  • 1/4 Cup brown sugar

  • 1/8 Teaspoon cinnamon

  • 5 Tablespoon butter, softened

• 3

  Press the crust into the bottom of a 10-inch buttered pan.

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• 4

  In a bowl, beat in the cream cheese until it is smooth and soft.

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  Ingredients

  • 2 1/2 Pound cream cheese

• 5

  Add the sour cream and beat until soft and well incorporated. Add the sugar and beat in for approximately 3 minutes. Add eggs and beat to incorporate. Mix in vanilla.

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  Ingredients

  • 1/2 Cup sour cream

  • 1/2 Cup sugar

  • 6 Whole eggs

  • 1 Tablespoon vanilla

• 6

  Pour mixture into the prepared pan. Take to the pre-heated Traeger and bake on a water bath for approximately 1-1/2 hours. Once cheesecake is done, place in the fridge for at least 8 hours.

  

  Grill: 300 ˚F

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• 7

  To make berry compote: In a nonreactive pan, add sugar and water. Bring to a boil for 1 minute, until sugar is dissolved. Add berries, lemon juice and salt. Bring to a boil and add butter mixing until butter is dissolved. Let it rest until cold.

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  Ingredients

  • 1/2 Cup sugar

  • 1/4 Cup water

  • 2 Cup fresh raspberries

  • 1 Cup blueberries

  • 1 Cup blackberries

  • 2 Teaspoon lemon juice

  • 1 Pinch salt

  • 2 Tablespoon butter

• 8

  Slice and top with berry compote. Enjoy!

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