Bourbon St. Cheesecake 4” single portion….
Crust:
Approximately 1 OZ Dry “Roasted” Pecans
Criss Cross your caramel of choice over the roasted pecans in your pan or mold
BAKE IN OVEN @ 320º FOR 10 MINUTES….Remove IMMEDIATELY
ASPC Signature Cheesecake
Cheesecake Batter:
Batter Add 1 OZ. Kentucky Bourbon per Pound
Place 2 OZ of cheesecake batter in mold
Bake at 230º (in convection oven)for 20 Minutes
Remove from oven and let cool
Once “COMPLETELY” cool place in freezer
Finishing
Pipe a figure 8 border using the smallest open star tip
Fill with 1 ¼ OZ. of Kentucky Bourbon (1/2 oz per pound of silk)
Place back in freezer to set….once set Drizzle or serve with a warm Caramel Bourbon
Sauce