Bourbon Caramel Cheesecake

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH

We take a classic cheesecake and give it an adult-rated upgrade with our bourbon caramel sauce.

Tip: For a bold sauce with hints of bitterness, try cooking the caramel to a dark amber.

INGREDIENTS

GRAHAM CRUST

1 ½ cups graham cracker crumbs

5 tbsp unsalted butter, melted

¼ cup granulated sugar

CHEESECAKE FILLING

4 8-ounce blocks full-fat cream cheese, room temperature

1 cup granulated sugar

1 cup full-fat sour cream, room temperature

1 tsp vanilla extract

3 large eggs, room temperature

BOURBON CARAMEL SAUCE

1 cup granulated sugar

¼ cup water

½ cup heavy whipping cream, room temperature

¼ cup butter, room temperature

2 tbsp bourbon

1 tsp vanilla extract

1 tsp fine sea salt

INSTRUCTIONS

CHEESECAKE

Preheat the oven to 350˚F.

Using a food processor, pulse graham crackers into crumbs. Combine with melted butter and sugar. Press mixture into a 9-inch springform pan. Prebake crust for 10 minutes. Once baked, remove from the oven.

To prepare the cheesecake filling, using your mixer, beat together cream cheese and sugar on medium speed until creamy, about 2 minutes. Add sour cream and vanilla until combined. Beat in eggs one at a time, stopping after the last egg is combined to prevent overbeating. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer.

Place in oven and bake for 55-70 minutes, until the centre is set. When it’s done, the centre of the cheesecake will wobble slightly if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven and cool down for 1 hour. Remove from oven and cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.

BOURBON CARAMEL SAUCE

Combine sugar and water in a saucepan over medium-high heat. Stir once to combine and leave untouched until the sugar has caramelized. The sugar will slowly turn from gold to an amber colour. Cooking the caramel longer will enhance the bitterness and is up to personal preference. Once it reaches an amber colour, remove from heat and slowly whisk in the heavy cream. The mixture will bubble – be careful of the steam. Add in butter and whisk until combined. Add bourbon, vanilla and sea salt and whisk to combine. Set aside and let cool in the fridge until thickened.

TO SERVE

Remove cheesecake from the springform pan. Pour the caramel sauce over top and place back into the fridge to set or until ready to serve. OH