“The shell color is dictated by the breed.
Transfer to a wire rack, and let cool completely, about 30 minutes.Reduce oven temperature to 325°F..
Prepare the filling:.Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes.Add eggs, 1 at a time, beating until each is combined.
Add brown sugar, eggnog, flour, vanilla, salt, and nutmeg, beating until just combined, about 2 minutes, stopping to scrape down sides of bowl as needed.Pour into prepared crust.
Gently tap springform pan on counter 3 to 5 times to release air bubbles.
Bake at 325°F for 30 minutes.. Reduce oven temperature to 250°F (do not remove cheesecake from oven), and bake at 250°F for 45 minutes.(16- x 6- x 3-inch) log of oak or mesquite wood.
(or 3 [4- x 2-inch] pieces of oak or mesquite wood chunks), for grilling.(16- x 11-inch) folding and locking grilling basket.
white wine vinegar or apple cider vinegar.Charred Tomato Salsa.