Dutch Oven Key Lime Cheesecake

This Dutch oven Key Lime Cheesecake wowed food writers who came to Park City in September.

Brian and Lisa Blodgett, former champions of the International Dutch Oven Society‘s World Championship Cook-Off, showed the members of the Association of Food Journalists how to make some scrumptious desserts in with cast-iron and coals.

Here is their recipe for Key Lime Dutch Oven Cheesecake.

Key Lime Cheesecake

Crust:

1 ½ cups graham cracker crumbs

6 Tablespoons butter, melted

3 Tablespoons sugar

1 teaspoon grated key lime peel

Cheesecake:

3  8-ounce packages cream cheese, softened

1 cup sugar

3 Tablespoons all purpose flour

1 teaspoon vanilla

2 teaspoons grated key lime peel

1 cup sour cream

1/3 cup Key lime juice

3 eggs

Topping:

1 cup sour cream

3 Tablespoons sugar

2 teaspoons Key lime juice

Combine graham cracker crumbs, butter, sugar and Key lime peel in a small bowl.  Place this mixture into the bottom of a 10- inch Dutch Oven and press evenly around the bottom and about one inch up the sides.  Set aside and prepare filling.

In a large bowl beat cream cheese with a whisk until it is smooth.  Blend in sugar.  Add flour, vanilla and key lime peel.  Stir in sour cream and key lime juice.  Beat in eggs one at a time blending just until smooth.  Pour mixture into the 10-inch Dutch Oven over the graham cracker mixture.

Bake in a water bath.  Place the 10 inch Dutch Oven inside a 12 inch Dutch Oven that has enough water to raise up an inch on the sides of the 10 inch Dutch Oven.  Use 20 coals on the top and 12 coals on the bottom.  Bake 1 hour 15 minutes or until set.

While cheesecake is baking prepare topping.  Mix sour cream, sugar and key lime juice together.  When cheesecake is done let it cool then top with topping and garnish with key lime slices.

Serves 12-16

— Brian and Lisa Blodgett, 2010 World Champions

International Dutch Oven Society World Championship Cook-Off