PREP TIME: 80 minutes
Black Cherry Topping:
4 cups Sweet Cherry (fresh or drain frozen)
1/2 cup Jeptha Creed 4-Grain Bourbon
- 2/3 cup Sugar or Brown Sugar
2 tbsp Bourbon Cherry Juice (from soaked cherries)
- 2 tbsp Cornstarch
- 3 tablespoons Jeptha Creed Straight 4-Grain Bourbon Whiskey
Mix cornstarch and juice (from frozen cherries if fresh use water) in a bowl stir and set aside. Drain the soaked cherries and reserve the juice… Add to a pot sugar, 1/4 c Jeptha Creed Bourbon (from the soaked cherry juice) stir and cook until sugar is dissolved. Now slowly add soaked cherries (not the juice) stir lightly as we dont want the cherries to turn to musch. We want them to keep their beauty. Bring to a simmer and now add cornstarch mix. Cook on low till thicken about 3-5 mins slowly turning so cherries and sauce dont burn. Place in a bowl and cover cool till ready to use.
2 cup Chocolate Crumbs
- 1/4 cup Sugar
6 tbsp Melted Butter
- Pinch Of Salt
Preheat oven to 350 degrees. Mix and pat in the spring foam pan. Bake for 10 minutes and set aside to cool.
4-8 oz Cream Cheese Room Temp
4 Eggs Room Temp
- 1 1/4 cup Sugar
1 tbsp Vanilla
- 1 cup Melted Chocolate
- 1/4 cup Cocoa Powder
- 1/4 cup Jeptha Creed 4-Grain Bourbon
Beat the cream cheese until fluffy and add eggs in one at a time. Don’t over whip we dont want to create too much air in the cheesecake. Now add in the sugar slowly and the vanilla. Warm your chocolate on 3-30 second increments untill not fully melted. You dont want it too be too hot instead warm enough to finish melting. Add warm chocolate and cocoa powder to the batter. Slowly add in the bourbon. Pour in prepared crust spring foam pan, wrap the outside of the bottom of the pan with foil. Place in a large enough pan to pour water around the outside of the foil to cover halfway (this is called a water bath.) Bake for 60-70 minutes until the middle is a little wobbly but not overly shakey. Let cool and set in fridge for 8 hours until firm top, now top with cherry sauce and serve with a smile. Enjoy!
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