Recipe courtesy of Heather Baird
Recipe courtesy of Heather Baird
Watch how to make this recipe.
Old Fashioned Cocktail Cheesecake
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- Level: Intermediate
- Total: 8 hr 40 min (includes cooling and chilling times)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 565
- Total Fat
- 40 g
- Saturated Fat
- 22 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 8 g
- Cholesterol
- 162 mg
- Sodium
- 332 mg
This old fashioned cocktail-inspired cheesecake has a luscious brown sugar-graham cracker crust and rich cheesecake filling that’s infused with the warmth of whiskey and a hint of orange bitters. The sweet black cherry sauce and vibrant orange zest garnishes pay homage to the iconic elements of the timeless libation.
- Level: Intermediate
- Total: 8 hr 40 min (includes cooling and chilling times)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 565
- Total Fat
- 40 g
- Saturated Fat
- 22 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 8 g
- Cholesterol
- 162 mg
- Sodium
- 332 mg
Ingredients
Crust:
Cheesecake Filling:
Cherry Topping and Garnish:
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Directions
Special equipment:
a 9-inch springform pan- For the crust: Preheat the oven to 350 degrees F. Spritz a 9-inch springform pan with cooking spray.
- In a small bowl, stir together the graham cracker crumbs and brown sugar. Add the butter and mix until all the crumbs are coated in the butter. Press the crust into the bottom and 1 inch up the sides of the prepared pan. Bake until fragrant and browned, 10 to 12 minutes. Transfer to a wire rack to cool completely.
- Keep the oven at 350 degrees F. Place a 13-by-9-inch pan filled with hot water on the lower rack of the oven.
- For the cheesecake filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy, about 2 minutes. Add the granulated sugar and brown sugar and mix until well combined. Add the eggs to the cream cheese mixture one at a time. Scrape down the bowl and mix again briefly. Add the sour cream, whiskey, and bitters. Mix well until combined. Avoid overbeating.
- Transfer the cheesecake filling to the prepared pan with the crust. Smooth the top with a rubber spatula to spread evenly. Place the cheesecake on the middle oven rack above the pan of water. Bake until the top is lightly browned and the cheesecake is well set on the sides but still has a slight jiggle in the center, about 1 hour. Turn off the heat and prop the oven door open. Cool the cheesecake in the oven for about 1 hour.
- Remove and refrigerate the cheesecake until chilled, at least 6 hours and up to overnight.
- For the cherry topping and garnish: Place the cherries and syrup in a food processor or high-powered blender. Process until pureed.
- Remove the cheesecake from the pan and transfer to a serving plate. Drizzle the cheesecake with the cherry puree. Add the orange zest around the top edge of the cake for garnish.
- Keep leftover cheesecake refrigerated.
