Lately it has felt much more like fall. The days are getting shorter, we have had some windy storms and the air is a bit more brisk when I step out to my car in the mornings. Life has been a crazy mix of workdays, fishing, cooking dinner and searching for my wool sweater. Ahhhh fall!
A few weeks ago I went on a cookbook buying bender. One of the books I purchased is called Easy Gourmet, by Stephanie Le and let me just say….I have really been enjoying it. The pictures are beautiful, the recipes are all manageable and delicious. The last recipe in her book is a fig cheesecake. Lets just talk about this for a minute.
I have never in my life made a cheesecake. The whole springform pan with water thing intimidates me. Cheesecake is also the most delicious thing ever and I always felt that if I learned how to make one I would probably be baking them daily.
But this recipe got me. There is no springform pan and it has figs…and Bourbon! I also realized that the last piece of cheesecake I had was a few (gasp) years ago…. so….
I broke down and made one.
There should be more pictures. This is all I’ve got right now. Besides, I am busy eating this delicious bourbon-soaked goodness.
Get excited, you guys! I am going to give you this amazing recipe and give you a chance to win this cookbook. Thats right! A giveaway! Just leave a comment, share the link for this site on your Facebook page and I will send you a copy of Easy Gourmet. A winner will be randomly chosen on Friday 9/26/14. You guys are always so great about stopping by this little blog and I thought it might be fun to give at least one person something back.
- 1 1/2 Cups Graham Cracker Crumbs
- 1/4 Cup finely chopped, dried, Figs
- 6 Tbs Melted Butter
- 2 8 oz packages Cream Cheese
- 1 Cup Sugar
- 3 Large Eggs
- 1.5 tsp. Vanilla Extract
Preheat oven to 350. Line a 9-inch square pan with parchment paper. Stir together graham cracker crumbs, figs and butter. Press into bottom of pain and bake for 8-10 minutes. Remove and cool. Turn down heat to 300.
Blend cream cheese and sugar in food processor until creamy. Add eggs one at a time, blending until incorporated. Spread batter over cooled crust and bake until set – but still a little jiggly in the center – 45 minutes. Remove and cool completely, then place in refrigerator until firm (about 2 hours). Cut into squares and drizzle with bourbon sauce and sprinkle of sea salt
- 1 Cup Sugar
- 1/4 Cup Water
- 1/2 Cup Heavy Cream
- 2 Tbs Bourbon
In small saucepan (do not stir!) simmer sugar and water over medium heat until it turns a deep amber color. Remove from heat and slowly add heavy cream while stirring. Add bourbon. Place pan on low heat while stirring constantly for one minute. Serve immediately, or transfer to heatproof dish.