This was supposed to be a chocolate mousse post. It’s Friday so it is time for a FFWD recipe.
But in truth, I’m having pretty hectic weeks, with power cuts, a lot of heat on top of a lot of work. Not the fun work, the real-work work.
And I needed to bake this cheesecake to take over to a friend’s house and I have already posted my favorite dark chocolate mousse, which not only is fabulous, but has no sugar. Not that you would ever realize it. So another similar post when time is so short suddenly seemed like a very unattractive idea. I think this cheesecake more than makes up for it.
I have a very purist approach to cheesecake, not because I don’t like additions, but because I think the basic list of ingredients for the actual cheese part should include four ingredients, which are cream cheese, sugar, eggs and cream. We can even cut that down to the first three. There’s no need for starches.
That said, this filling has a few more ingredients and it includes butter. Oh my, what is wrong with me, right? Just an impossible to curb enthusiasm for any new cheesecake recipe that sounds great. That’s what’s wrong, or right depending on how you look at it.
There are some things, in this case ingredients, and more specifically the butter involved, that should be left in the dark. It’s there, but nobody needs to know. The cheesecake is terrific, smooth, creamy, with a hint of sweet bitterness from the molasses. Fabulous. I wouldn’t be giving you the recipe, leaving behind my best of the best cheesecake recipe, which I told you about just last week, if this one didn’t deliver big time.
So rest assured that it’s worth every calorie. I think it’s the perfect dessert for the string of holidays that have already started and go into the next year. A wonderful alternative to
the traditional pies and cakes, or a different addition to those recipes which will cause an upheaval in the house if you don’t make them, and will have someone pouting like an eight year old. So let’s just add it to the dessert table and have everyone taste it and give their verdict. I’m sure you’ll be guilty of introducing a new favorite.
the traditional pies and cakes, or a different addition to those recipes which will cause an upheaval in the house if you don’t make them, and will have someone pouting like an eight year old. So let’s just add it to the dessert table and have everyone taste it and give their verdict. I’m sure you’ll be guilty of introducing a new favorite.
This cheesecake made it to my friend’s house with a bitten piece. I guess that’s what friends are for.
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Brown Sugar Cheesecake
- Yield: 8 servings 1x
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Ingredients
For the crust:
- 1 ½ cups vanilla wafer crumbs
- ½ cup toasted ground almonds
- 6 Tbs 90g unsalted butter, melted
For the filling:
- 1 ½ pounds 700g cream cheese, room tº
- 8 Tbs 110g unsalted butter, room tº
- 1 cup light brown sugar (firmly packed)
- 2 Tbs molasses
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup cream
- 4 large eggs
For the topping:
- 1 ½ cups sour cream
- 2 Tbs light brown sugar
- 4 Tbs bourbon
Instructions
- For the crust: Mix all ingredients in a bowl until it’s like wet sand.
- Line the bottom of a 9 inch (26cm) springform pan with aluminum foil and attach the sides.
- Press cookie mixture onto bottom and up sides of pan (about 1 inch). Refrigerate while preparing filling.
For the filling:
- Preheat oven to 350ºF /180ºC.
- In a large bowl beat cream cheese, butter and sugar until completely smooth. Add molasses, vanilla, sour cream and cream and beat just until incorporated.
- Add eggs, one at a time, barely waiting for one to incorporate before adding the next one.
- Pour mixture into prepared pan and bake for 40 minutes. Lower oven temperature to 300ºF/150ºC and bake for 40 minutes more. Keep oven on.
- Remove cake and carefully spread topping on. Cheesecake will be wobbly.
- Return to the oven, bake for 5 minutes and turn oven off. Leave cheesecake for one hour inside oven without opening the door.
- Remove to wire rack, let cool completely, wrap in plastic and refrigerate for at least 6 hours or overnight.
For the topping:
- Mix all ingredients in a bowl.
To serve cheesecake:
- Remove sides from springform pan and lift aluminum foil.
- Place cake on serving plate and decorate with nuts or fruits.
- Keep refrigerated.
a bit adapted from Sweet Stuff by Karen Barker, via The BestAmerican Recipes 2005-2006 by Fran McCullough and Molly Stevens
Angie's Recipes says
November 9, 2012 at 14:17This looks sinfully decadent and irresistible!
Patty says
November 9, 2012 at 14:22Wow, very pretty and I want…..the chocolate mousse will just have to wait, lol!
cquek says
November 9, 2012 at 16:45sounds delish!
Guru Uru says
November 9, 2012 at 19:37Sorry for the mousse but this more than makes up 🙂
Yum!!!
Cheers
Choc Chip Uru
Renee Dobbs says
November 9, 2012 at 21:41Confession: I adore brown sugar. I'll eat a spoonful when I use it to bake with (no judging). I am sure I would really like this cheesecake. Brown sugar and molasses have much deeper flavor than plain sugar. Great recipe.
Guyla says
November 10, 2012 at 00:44I liked the top secret chocolate mousse but this brown sugar cheesecake looks to die for!
Sara Stone says
November 10, 2012 at 01:23Oh how I love cheesecake! You should add it at my link party!
http://www.shecookscraftsruns.net
Lizzy Do says
November 10, 2012 at 02:32Your cheesecake is stunning, Paula! Off to check out your mousse recipe 🙂
Inside a British Mum's Kitchen says
November 10, 2012 at 02:46Honestly this looks like perfection – I'm drooling!
Mary x
Adam says
November 10, 2012 at 03:59great cheesecake
thelittleloaf says
November 10, 2012 at 07:35Oh wow, this cheesecake looks divine – look at those different layers and that lovely brown crust. Delicious!
Kathy says
November 10, 2012 at 12:26Cheesecake is a tradition for Thanksgiving in our home…I think this will be the one! Looks perfect…I’m so craving a piece!
Ashley - Baker by Nature says
November 10, 2012 at 16:01This looks like perfection – love it!!!
Deb says
November 10, 2012 at 16:21My son adores cheesecake! So much so that he requests one each year on his birthday. "It's a cake Mom"!
I adore the addition of brown sugar and molasses, a wondrous dessert!
wp_vknotes_admin says
November 15, 2012 at 11:41I agree with your son Deb, it is a cake!
Andrea_TheKitchenLioness says
November 10, 2012 at 16:56Paula, this is one delicious looking cheesecake! No wonder you did not insist on making the Mousse au Chocolat this week!
Have a great weekend with lots of decadent treats!
Susan says
November 10, 2012 at 17:57Truly impressive, Paula! Just the name had my mouth watering! I used to bake cheesecakes all the time – this may be just the inspiration I need to start again! Lovely!
yummychunklet says
November 11, 2012 at 12:27Now that my mother is visiting me in Chicago, I can finally make her a cheesecake from scratch. Thanks for the idea!
Cocoa and Lavender says
November 13, 2012 at 14:39Paula – I have to admit that I generally don't gravitate to cheesecakes but – BUT – this one turned my head! I also love that it has a sour cream coating! I will try this one – you have never steered me wrong! ~ David
wp_vknotes_admin says
November 13, 2012 at 16:46I guess it´s fair to say it´s a crowd pleaser since it climbed to the top of my most popular posts ever in just two days!
Marissa | Pinch and Swirl says
November 14, 2012 at 01:16My mom and have been trying to decide on something new for dessert this Thanksgiving. Paula – this is it! Thank you.
Cannon Scheryl says
September 15, 2013 at 23:02Paula, I really want to make this Brown Sugar Cheesecake for my daughter when her and my new grandson come out for Thanksgiving, is there a substitute for the Bourbon in the topping, maybe a flavoring…
wp_vknotes_admin says
September 16, 2013 at 00:08I would use vanilla and maybe a few Tbs maple syrup… hope you like it!