| Chef's
Note: Use this for the Pumpkin Cheesecake,
or eat it plain - it's really good! |
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Adapted
from "Cooks Illustrated" magazine, December 2003
Makes about 3 cups
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| Ingredients |
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1 cup heavy
cream |
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½
cup sour cream |
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1/3 cup
packed light brown sugar |
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1/8 teaspoon
salt |
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2 teaspoons
bourbon |
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| Instructions |
| 1. |
In bowl
of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt
until combined. Cover with plastic wrap and refrigerate until ready to
serve cheesecake, at least 4 hours or up to 24, stirring once or twice
during chilling to ensure that sugar dissolves. |
| 2. |
When ready
to serve cheesecake, add bourbon and beat mixture with whisk attachment
at medium speed until small bubbles form around edges, about 40 seconds;
increase speed to high and continue to beat until fluffy and doubled in
volume, about 1 minute longer. Spoon cream on individual slices of cheesecake. |
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