Tennessee Cheesecake Of The Day Recipe

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt. Melt 6 tablespoons butter and pour over crumbs; stir until mixture resembles damp sand.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup for an even surface.

Bake the crust 8–10 minutes until set and just beginning to brown. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool while preparing the filling.

Place the softened cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on low-medium speed until smooth and free of lumps (about 2–3 minutes), scraping down the sides as needed.

Add 1 cup granulated sugar and 1/2 cup packed light brown sugar to the cream cheese. Beat on medium speed until combined and slightly fluffy, about 1–2 minutes.

Add eggs one at a time, beating on low speed and scraping the bowl after each addition. Do not overbeat — just blend until incorporated.

With the mixer on low, add sour cream, heavy cream, vanilla extract, 1/4 cup bourbon, lemon zest, 2 tablespoons flour and 1/2 teaspoon kosher salt. Mix until smooth and homogeneous, about 20–30 seconds. Scrape the bowl and finish by folding gently with a rubber spatula to ensure an even texture.

Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a water bath (bain-marie): wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a larger roasting pan and carefully pour hot (not boiling) water into the roasting pan to come about halfway up the side of the springform pan.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and lightly golden but the center still slightly jiggles (a 1–2 inch diameter in the center should wobble when gently shaken). Avoid over-baking to keep the cheesecake creamy.

Turn off the oven, crack the door open and let the cheesecake cool in the oven for 1 hour to minimize cracking. Remove the pan from the water bath and carefully unwrap the foil. Let cool completely on a wire rack, then chill in the refrigerator at least 6 hours, preferably overnight.

About 30 minutes before serving (or after the cheesecake has chilled), make the brown sugar topping: in a small saucepan over medium heat, combine 3/4 cup packed dark brown sugar, 3 tablespoons butter and 2 tablespoons heavy cream.

Stir constantly until the sugar dissolves and mixture begins to simmer gently, about 3–4 minutes. Remove from heat and stir in 1 tablespoon bourbon and 1/2 teaspoon sea salt flakes. Taste and adjust salt if desired.

Allow the caramel-like topping to cool slightly (3–5 minutes) so it thickens but remains pourable. Pour the topping over the chilled cheesecake, spreading gently to the edges. Return to refrigerator for 30 minutes to set the topping.

If using, arrange toasted pecan halves around the edge or in the center of the cake. Pipe or dollop whipped cream as desired.

Run a thin knife around the springform edge before releasing the sides for a clean presentation. Slice with a hot, dry knife (wipe between cuts) into 10–12 slices.

Serve each slice with an extra drizzle of the Tennessee brown sugar bourbon sauce and an optional toasted pecan and whipped cream. Store leftovers tightly covered in the refrigerator up to 4 days; bring to near-room temperature 20–30 minutes before serving for best texture.