Cheesecake Recipe
Vanilla cheesecake, Eastern Kille bourbon cherry compote, fresh mint
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Ingredients
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Cheesecake Ingredients
Method
Cheesecake Directions
- 1
Prepare the Crust
Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and salt. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, continuing to beat until fluffy. Add sour cream, vanilla extract, and beat until combined. Add eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- 4
Chill and Prepare Compote
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. To make the bourbon cherry compote, combine pitted cherries, sugar, and Eastern Kille bourbon in a saucepan over medium heat. Cook until cherries are softened and the mixture thickens slightly. Allow to cool.
- 5
Serve
Slice the cheesecake, serve with bourbon cherry compote on top, and garnish with fresh mint.
