Fireball Cheesecake Recipe
Liquor 43 caramelized, and poured over our cheesecake.
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Ingredients
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Crust
Cheesecake filling
Liquor 43 caramel (Fireball-style finish)
Optional garnish
Method
Crust
- 1
Prepare and press crust
Preheat oven to 325°F (160°C). Combine graham cracker crumbs, granulated sugar and ground cinnamon in a bowl. Stir in melted butter until mixture resembles wet sand. Press mixture evenly into the bottom (and 1/2 inch up the sides if desired) of a 9-inch (23 cm) springform pan using the bottom of a measuring cup for firm compaction. Bake crust 8–10 minutes until fragrant and set. Remove from oven and cool while preparing filling.
Cheesecake filling
- 2
Mix cream cheese
Reduce oven to 300°F (150°C). In a large bowl or stand mixer fitted with the paddle attachment, beat room-temperature cream cheese on medium-low until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.
- 3
Add sugar and cream
Add the granulated sugar and beat until incorporated and smooth, about 1–2 minutes. Mix in sour cream, heavy cream, vanilla extract, ground cinnamon and salt until combined.
- 4
- 5
Bake with water bath (recommended)
Pour filling over the cooled crust and smooth the top. To reduce cracking, place the filled springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (wrap the outside of the springform pan with foil first if concerned about leaks). Bake at 300°F (150°C) for 50–65 minutes, until the edges are set and the center still jiggles slightly when shaken. Turn off the oven and crack the oven door; let the cheesecake sit in the oven for 45–60 minutes to cool gradually. This gradual cooling helps prevent cracks.
- 6
Chill
Remove the cheesecake from the water bath, take off any foil, and cool to room temperature on a wire rack. Once cooled, refrigerate uncovered for at least 6 hours, preferably overnight, to fully set.
Liquor 43 caramel (Fireball-style finish)
- 7
Make the caramel sauce
About 15–20 minutes before serving, make the Liquor 43 caramel. In a small heavy-bottomed saucepan over medium heat, melt the 2 tbs unsalted butter. Add the packed light brown sugar and whisk until dissolved and bubbling, about 2–3 minutes. Carefully whisk in the heavy cream (mixture will bubble vigorously). Lower heat to medium-low and simmer 2–3 minutes until slightly thickened. Remove from heat and whisk in Liquor 43, ground cinnamon and fine sea salt until smooth. Taste and adjust salt or cinnamon. Let the sauce cool 5–8 minutes so it thickens slightly; it should still be pourable but not hot enough to melt the chilled cheesecake surface.
- 8
Caramelize note
If you want a slightly caramelized top, spoon a thin layer of the warm (not boiling) Liquor 43 caramel onto the cheesecake and use a kitchen torch for 10–20 seconds to lightly caramelize sugar in the sauce. Alternatively, place briefly under a broiler for 20–30 seconds — watch carefully to avoid burning. This step is optional and should be done immediately before serving.
- 9