on September 4, 2012
I don't just make your average medicated brownies and cookies. And while I do still love the simplicity of some medicated goods I like to branch out and get creative. The following recipe is a glimpse behind my culinary mind and how I like to think outside the box.
Cheesecake with Whiskey Budder Sauce
For the crust:
15 graham crackers, crushed
4tablespoons budder, melted
Mix the graham cracker crumbs with melted budder and press into a greased 9 inch springform pan. Wrap bottom and sides of springform pan in double layer of foil.
For the cheesecake:
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup canna-milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1 1/2 cups white sugar
3/4 cup canna-milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Preheat oven to 350 degrees. Bring all ingredients to room temperature. In large bowl mix together cream cheese and sugar until smooth. Blend in the milk and then add the eggs one at a time, mixing just until incorporated. Mix in sour cream, vanilla, and flour just until smooth. Pour into prepared pan. Place the springform pan on a cookie sheet with sides or in a large roasting pan. Pour about 1/2 inch of water into the cookie sheet/roasting pan and bake the cheesecake for 60-90 minutes depending on how moist you want the cake. Let the cheesecake cool for 2 hours in the oven. Remove from oven, cover with foil and refrigerate overnight.
For the whiskey budder sauce (enough to cover entire cheesecake)
For the whiskey budder sauce (enough to cover entire cheesecake)
1/2 cup whiskey
1/2 cup budder, halved
1/4 cup brown sugar
Set a small sauce pan over medium-low heat. Pour in 1/2 cup of whiskey and then add half of the budder. Stir until the budder has melted and add in the brown sugar. Stir until the brown sugar has melted into the sauce and then add the rest of the budder. Stir constantly until sauce has thickened up. Spoon over sliced cheesecake.
1/2 cup budder, halved
1/4 cup brown sugar
Set a small sauce pan over medium-low heat. Pour in 1/2 cup of whiskey and then add half of the budder. Stir until the budder has melted and add in the brown sugar. Stir until the brown sugar has melted into the sauce and then add the rest of the budder. Stir constantly until sauce has thickened up. Spoon over sliced cheesecake.
I know it seems like a lot of work, but trust me when I say that it is so worth it in the end. If like me you enjoy every process of cooking or baking, then it never really seems like work. I hope everyone enjoys this recipe and if anybody has any feedback on how they think the recipe can be improved upon, feel free to comment below or contact me via my inbox. I hope you like it. 
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