Recipe

The VERY Best Cheesecake — and a Cherry Bourbon Sauce

Among cookbooks and sheaves of pages torn from culinary magazines, my mom keeps a few boxes stuffed with recipes — Rolodex-style, written in a cramped hand on yellowed index cards. These boxes are where you will find the very best recipes, the ones she tried at a party or family gathering and just HAD to have. This basic cheesecake recipe is from one of those boxes, and it truly is the very best cheesecake I have ever eaten.

Basic Cheesecake recipe

Of course, I can’t leave well enough alone, so I had to add my own touches…namely replacing the graham cracker crust with Biscoff cookies (there is no better crust than a Biscoff crust!).

Pack of Biscoff cookies

I also had four pounds of fresh, ripe cherries from the farmer’s market, so I whipped up a Cherry Bourbon sauce to go on top. It’s a rich, tart, slightly boozy burgundy sauce that is the perfect counterpoint to this creamy basic cheesecake. Enjoy!

Slice of the best basic cheesecake with cherry bourbon sauce drizzled on top

photo collage of the very best cheesecake
The VERY Best Cheesecake -- and a Cherry Bourbon Sauce
Print Recipe
The very best basic cheesecake recipe, accompanied by a rich, tart, slightly boozy Cherry Bourbon sauce.
Servings
1 9 inch cheesecake
Servings
1 9 inch cheesecake
photo collage of the very best cheesecake
The VERY Best Cheesecake -- and a Cherry Bourbon Sauce
Print Recipe
The very best basic cheesecake recipe, accompanied by a rich, tart, slightly boozy Cherry Bourbon sauce.
Servings
1 9 inch cheesecake
Servings
1 9 inch cheesecake
Ingredients
Crust
Filling
Servings: 9 inch cheesecake
Instructions
Crust
  1. Mix Biscoff cookie crumbs and butter. Press into greased 9-inch springform pan*, set in a water bath. *I like to wrap pan in aluminum foil so no water gets into the cake.
Filling
  1. Preheat oven to 375. Beat cream cheese, then add sugar until light and fluffy.
  2. Add beaten eggs and extracts. Fold in sour cream.
  3. Pour over crust. Bake at 375 for about 45 minutes, or until center is set. Turn off oven and let cake cool inside for 1 hour.
Cherry Bourbon Sauce
  1. Combine all ingredients in sauce pan and cook over medium low heat, stirring often, until reduced by about half. Let cool, then blend to your preferred consistency.
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