Louisiana Grills Mother's Day Smoked Cheesecake

Fire up your Louisiana Grills pellet grill and with the lid open, set your temperature to SMOKE mode. Once the fire is lit, preheat oven to 400° F.

Spray a springform pan with non-stick cooking spray, then cut a piece of parchment to fit the bottom. Wrap the outside with foil.

Make the crust: whisk together graham cracker crumbs, brown sugar, Sweet & Tangy, then drizzle melted butter over the top. Press mixture onto the bottom of the prepared springform pan, including an inch up the sides. Bake the crust for 5 minutes, then remove from the oven and cool for 10 minutes.

Prepare the filling: Place cream cheese, brown sugar, Sweet & Tangy, lemon zest & juice, and vanilla extract in the bowl of a stand mixer, fitted with paddle attachment. Beat on medium-low speed until smooth, then add the eggs one at a time, beating in between each addition. Pour the batter into the pan. Use a skewer to swirl around and remove any air bubbles.

Place the cheesecake over indirect heat and smoke for 1 hour. After 1 hour, rotate the cheesecake, then increase the temperature to 300° F, and continue baking for 30 to 60 minutes. Turn the grill off, and prop open the lid. Allow the cheesecake to remain on the grill for 30 minutes, to slowly cool, then transfer to a wire rack to cool to room temperature.

Wrap the cheesecake with foil and refrigerate for at least 4 hours to allow it to set completely. Once chilled, loosen the sides with a knife and unmold the cheesecake before serving.

Prepare the sauce: heat a small saucepan over medium-low heat. Add the water, sugar, cornstarch, and Sweet & Tangy Rub. Whisk until smooth, then add the strawberries and jalapeño. Stir to coat, then reduce heat to simmer. Simmer for 3 to 5 minutes, until strawberries are softened and sauce coats the back of a spoon. Set aside.

Portion the cheesecake into 10 to 12 slices, then serve with sauce, and fresh mango.