Blueberry Bourbon Tupelo Honey Cheesecake
Make any special occasion even sweeter with this Blueberry Bourbon Tupelo Honey Cheesecake. You are welcome to use your favorite honey. We are celebrating with Tupelo Honey because it’s Ted’s favorite but also this buttery honey makes the best blueberry compote. Optionally, a good bourbon really takes this cake to the next level.
Blueberry Bourbon Tupelo Honey Cheesecake Recipe Ingredients:
Blueberry compote
12oz jar of Tupelo Honey
1 heaping cup of blueberries
Squeeze of lemon
3oz bourbon (optional)
Crust
¼cup butter
½cup sugar
dash of cinnamon
2 cups graham cracker crumbs
Filling
4 8oz packs of Philadelphia Cream Cheese
10oz of your favorite Savannah Bee Honey
4 eggs
Dash of salt
2 tsp vanilla
Topping
8oz sour cream
2oz honey
1tsp vanilla
Blueberry Bourbon Tupelo Honey Cheesecake Recipe Directions:
Prepare
9in nonstick spring-form pan
Preheat oven to 325
Make space in Freezer
Soften 4 – 8oz packs of cream cheeses to room temperature
Sauce
Warm honey, lemon, and blueberries in saucepan over low heat for 10 minutes. Let cool, refrigerate overnight
Crust
Cream ¼cup butter and ½cup sugar, add dash of cinnamon
Add graham cracker crumbs gradually until mixed – will be fairly loose and crumbly
Pour into center, and pat 3/4 way up the sides, set in freezer
Filling
In Large Mixing Bowl on Medium Speed, add softened cream cheeses one at a time
Do not overbeat, runny filling may drip out of pan
Add honey slowly- taste after 10oz, may want to add more
Beat in eggs one at a time. Add vanilla and dash of salt
Pour filling into frozen pan and bake 1 hour, middle will wobble
Cool 10 – 15 minutes on rack while preparing topping
Sour Cream Topping
Whip 8oz sour cream at high speeduntil it increases 1/3 in size, add 2oz honey
Taste, may add more
Blend in tsp vanilla
Pour Carefully onto hot cake
Bake another 9 – 10 minutes, cake will jiggle. Cool on wire rack until room temp – 45 minutes
Cover tightly with foil and freeze overnight if possible (at least four hours)
To Serve
Remove from freezer, remove from spring-form pan, let stand at room temp for one hour
Top with blueberry compote
Use sharp knife or thin wire to cut
Enjoy!!
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