Something sweet for my friends

Keith Bryant
Well another busy week is in the books. I have started a new job in Ontario and planning my cooking time has been a bit of a struggle. I was able to make a little mafa chicken and fulfilled a request for a Hawaiian plate lunch as a test for a wonderful young lady who wants this for her graduation party later in May.
 Sunday was a full day of cooking. I went to work on the cheesecake. It was just one of those pictures you see, where people are commenting on it, but I wanted to make it. 
 Once I got it mixed up and in the oven I headed out to a photoshoot and came home to a nice dessert.
 Cheesecake has a long history, with the first ones produced in ancient Greece. It is normally a layered desert that is soft fresh cheese mixed with egg and sugar, then a crust of some sort made of cookies or crackers. I made one with pretzels as the crust for my margarita cheesecake one time. 
 The famous New York style cheesecake relies upon heavy cream or sour cream. Sour cream makes the cheesecake more resilient to freezing and is the method by which most frozen cheesecakes are made. However, a variant uses sour cream as a topping, applied when the cheesecake is cooked. It is mixed with vanilla extract and sugar and replaced in the oven, essentially making the cheesecake twice baked. Give this one a try once this quarantine is over, it is guaranteed to please the crowd.
Pecan Pie Cheesecake with Carmel-Bourbon Sauce
Cuisine at home website
 Preheat oven to 375 degrees. Coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil.
 For the crust, process chocolate wafers and the ½ cup pecans in a food processor until fine. With processor running, drizzle in melted butter. Press mixture into the bottom of the pan; bake 10 minutes. Cool crust completely before filling. Reduce oven to 325 degrees.
 For the cheesecake, beat cream cheese, butter, brown sugar, granulated sugar, and salt in a bowl until fluffy, periodically scraping sides of the bowl. Add eggs one at a time, fully beating to incorporate into batter after each addition. Add cream, bourbon, and vanilla; beat until ingredients are completely incorporated.
 Pour filling over crust, smoothing the top. Transfer cheesecake to a roasting pan; place in the oven. Pour boiling water into the roasting pan a third of the way up the sides of the pan.
 Bake cheesecake until it reaches 155 degrees and sides are set but center still jiggles, about 1 hour. Turn off the oven; leave cheesecake inside for 1 hour with oven door closed.
 Remove cheesecake from oven; cool to room temperature. Cover cheesecake with plastic wrap; chill 3-24 hours. Remove cheesecake from the refrigerator 30 minutes before serving.
 For the sauce, combine brown sugar, cream, butter, bourbon, and salt in a saucepan; bring to a boil over medium-low heat. (Don’t stir but keep a close eye on it so it doesn’t boil over.)
 Simmer sauce 10 minutes. Stir pecans into caramel sauce. Let sauce stand until slightly thickened and cooled to room temperature, 15–20 minutes. To serve, spoon sauce over cheesecake. (Serve remaining sauce on individual slices.)

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