Bourbon Salted Caramel Cheesecake

Bourbon salted caramel cheesecake

Lauren Mitterer operates The Wild Flour Bakery and is part of the culinary scene in Charleston, South Carolina. Lauren has a reputation from her bakery on King Street in Charleston for baking comfort desserts and “out of the box” pastries. She is also known for making pastries and confections that showcase and contrast her love for combining sweet and salty.  In an article in Garden and Gun in 2017, she created a dessert that demonstrated her belief that bourbon and pecans are king. The Bourbon Salted Caramel Cheesecake was born! So southern and so right!

My cousin’s husband Cal recently learned what a springform pan is and decided to begin his journey with his removable bottom pan in hand to perfect the cheesecake. Taking a lesson from Lauren Mitterer, he decided to tackle this bourbon and pecan cheesecake, the “Bourbon Salted Caramel Cheesecake with Pralines.” I can tell you from personal experience that it is good. Every bite is filled with a smooth and silky richness that stimulates your palate with salt and the caramelized sugar flavor of pralines simultaneously.

We won’t talk about how many calories may be in each slice of this decadent cake. However, it should come with a warning, “only one small sliver of a piece, ” please.

The cheesecake starts with a graham cracker crust. Then it is filled with a cream cheese, egg, bourbon and salted caramel sauce. Finally, it is topped with more salted caramel sauce and bits of pecan pralines. Can you imagine it now?

This is a special cake that takes a little time but it is worth the effort. Lauren recommends using a pre-made caramel sauce and pralines. So that will save you a couple of steps. I suggest that you serve a light dinner or lunch before this cake so you can allow it to take center stage, the place that a royal cheesecake deserves, of course.

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