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Old 12-19-2011, 07:58 PM   #1
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Join Date: 02-15-06
Location: Waynesville, Ohio
Default Scotch Cream Cheesecake with Scotch Coffee Caramel

I only got a couple of shots of this due to being lazy, but, after making Scotch cream liqueur, I took the next step of putting that into a cheesecake! it does great on a BGE, btw.

The recipe is pretty standard, but I used chocolate graham crackers instead of regular for the crust.

Crust is:
1 3/4 cup chocolate graham crumbs (pulsed in food processor)
1/2 stick melted butter
1/3 cup powdered sugar

Mix the sugar and graham, then add melted butter and stir until the whole bit is evenly moist. Put this in the bottom of a 9" springform pan, pushing a bit up along the sides. Bake at 350 for 10 minutes.

let ingredients get to room temp...

3 8 ounce packages of cream cheese
1 cup sour cream
1 1/4 cup cane sugar
1/2 cup Scotch cream liqueur (or Baileys, if you're too much of a wimp to make your own!)
3 eggs
3 Tbsp flour

Mix all but the eggs and cream liqueur with a hand or stand mixer, then add eggs one at a time. Once the mixture is creamy, add the liqueur.

Put the mixture on the crust and bake for 50 minutes or so at 350. If you use a water bath (preferred), add 10-20 minutes, or take it out when it browns a bit on top.

While the cheesecake starts cooling, put about 1 cup of cane sugar in a pan (use one bigger than you think you need) with about 1/2 cup of water, shaking so it's evenly dispersed. Heat on med high and let it boil a bit, until it starts to smell, well, like caramel. It will brown, but it can burn quickly, too, so you have to watch it.

Take the mixture off the heat and add in 1/2 cup of heavy cream... this may cause it to bubble up! If it does, you don't want it boiling over, as it's going to be HOT. Don't get this on you! Whisk it all until the sugar is smooth and everything looks caramelly. Then add in 2 shots of espresso, if you can get your hands on it, and about a shot of Ballentine's Finest Scotch. it's cheap and sweet and works well for this sort of thing. Stir and cool.

Let the cheesecake sit in the fridge for at least a few hours, then top with the also-cooled caramel. Enjoy!

Curt McAdams
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