Cheesecake. With whiskey? And butter? And…sauce? Oh my heavens, YES.
My husband’s most favorite food in all the land is cheesecake. It’s pretty easy to understand why. It’s creamy and delicious and full of fattening goodness. Why wouldn’t it be a favorite food? When we first got married I made him those Jello No-Bake cheesecakes quite often, but you and I both know that Jello cheesecake just isn’t the same as the real thing! And we need the real thing. Oh, yes, we do.
My husband likes his cheesecake with peanut butter and chocolate drizzled on top, but this time I decided to live a little and change it up with this whiskey butter sauce. I don’t believe I’ll go back to the chocolate and peanut butter drizzle. No sir.
The first rule of cheesecake baking is to get all of your ingredients to room temperature. Get out your cream cheese, eggs, sour cream and milk. Let ‘em sit. This will probably take about 30 minutes. Patience, my friend. Patience.
Oh, and don’t forget to pre-heat your oven to 350 degrees.
While we’re waiting let’s make the crust. I like to use cinnamon graham crackers. You can use plain if you like. But don’t blame me if your crust is boring.
Pull out two little packages of crackers (16 crackers total).
Um, I mean 15 crackers total. Yum.
If you have a food processor, go ahead and put that baby to use. Me, I use a ziploc bag and a rolling pin.
Put half of the crackers in a gallon size bag.
Seal the bag tight and crush the heck out of those crackers. Repeat with the other half of the crackers.
Dump the crumbs into a medium sized bowl and pour four tablespoons of melted butter over the top. (Don’t worry, I won’t bore you with the pictures I took of the melted butter. Melted butter. It’s beautiful. But boring.) Stir it all up. Go ahead and lick the fork. I won’t tell anyone.
Now get out your 9 inch springform pan and grease it up. Make sure the buckle (is that what it’s called? I’m afraid I don’t know.) is locked tight.
Yep. She’s locked up tight.
Now, because we are going to bake this cheesecake in a water bath, we want to wrap the pan in foil. Wouldn’t want any water leaking into the good stuff, would we?
Just fold the foil up around the sides of the pan. And then repeat with another sheet of foil. Better safe than sorry, I always say.
Pour the crumbs in your (locked up tight and foil wrapped) pan. Press them into the bottom and, if you like, up the sides.
Mm. I do love graham cracker crust.
Now that our cream cheese is at room temperature, let’s undress it.
(This is the part where I got busy with the actual making of the cheesecake and gave up on the pictures. Also, my mixer is in a dark, dreary corner of my kitchen with zero light.)
Put the cream cheese and granulated sugar in the bowl of your mixer and beat until smooth. Add in the milk and then the eggs, one at a time. Don’t beat the crap out of this, we just want everything incorporated. Next add in your sour cream, vanilla, and flour. Mix it just until smooth. Overmixing will cause CRACKS in your finished cake. Cracks are the worst possible thing in the land of cheesecake. Actually, I take that back. One time I accidentally dropped an egg, shell and all, into my mixer while the mixer was on. So, I suppose that EGG SHELL is the worst possible thing in the land of cheesecake, but cracks are a close second.
Now set your springform pan on a very large cookie sheet with sides (or you could use a roasting pan, but I couldn’t find mine). We’re going to add water to the cookie sheet after we put it in the oven. If you don’t have a pan large enough to fit your springform pan, just bring a pan of water to a boil and set that in the bottom of your oven. The steam should prevent any CRACKS from forming. Remember what I said about CRACKS? They are bad, man.
Pour the cheesecake mixture into your prepared pan and move that baby to the oven.
Add anywhere from 1/4 to 1/2 an inch of very hot water to the cookie sheet. Let the cheesecake bake for 60 minutes if you like it to be very creamy and moist or for 90 minutes if you like it a bit more dry. I baked mine for 60 minutes and ooh boy is it ever good and creamy.
After the time is up, turn off your oven and LEAVE THE CHEESECAKE IN THERE. Let it cool in the oven for 2 hours. When two hours are up, take it out of the oven, cover it with tinfoil and pop it in the fridge to cool overnight.
Oh, lordy. Look at what I’m havin’ for breakfast.
Alright, now. Ever so gently open her up.
Oh my word. Would you look at how beautiful she is?
Before I devour this thing, we better get on with the whiskey butter sauce. Are you ready for the whiskey butter sauce? Are you SURE? You better be sure, because this stuff is delicious. Extra super delicious.
There’s just one problem. Whiskey butter sauce? It doesn’t like to be photographed. It’s very shy, you see. So, I’m going to walk you through this incredibly easy sauce without pictures. I apologize.
This sauce needs to be used immediately or it will harden up and not be pourable. I only made enough for 2 slices of cheesecake, which used 2 tablespoons of whiskey, 2 tablespoons of butter, and 1 tablespoon of brown sugar. If you want to make enough for 8 slices, you’ll need 1/2 cup of whiskey, 1/2 cup of butter, and 1/4 cup of brown sugar. Easy peasy.
To start, dump your whiskey into an already hot sauce pan over medium-low heat. It’ll sizzle and steam. I like to breathe in all the steam and pretend that I’m drunk. Now, don’t stand around all day breathing in the steam or your whiskey will boil away and that would be tragic. Just take one nice deep breath and then add in HALF of your butter. Stir it around until the butter and whiskey are one. Now add in your brown sugar and stir until the brown sugar has dissolved and then add in the rest of your butter. Keep stirring for about a minute until the sauce has thickened up enough to spoon over your cheesecake.
Try not to lick the spoon yet. Just trust me when I say it’s very hot.
Cut yourself a nice big slice.
And spoon the sauce right on top.
Oh man. Look at how gooey and creamy that is. It’s good, man. Real good.
I don’t know what it is about this picture but it makes me feel dirty. Kind of like a peeping tom, looking at the cheesecake’s private bits. Does this picture make you feel that way too? I’m sorry if it does. I really am.
Moving on from the cheesecake’s naughty parts…I’d share this with you if I could. I really would. But I can’t. So go make your own. And that’s an order.
Cheesecake with Whiskey Butter Sauce
For the crust:
- 15 graham crackers, crushed
- 4tablespoons butter, melted
Mix the graham cracker crumbs with melted butter 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 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 butter sauce (enough to cover entire cheesecake)
- 1/2 cup whiskey
- 1/2 cup butter, 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 butter. Stir until the butter 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 butter. Stir constantly until sauce has thickened up. Spoon over sliced cheesecake.