Lemon cheesecake: crust- in food processor process 5 ounces animal crackers 30 sec to a fine crumb then add 3 tbsp granulated sugar and pulse 3x and while pulsing add 4 tbsp melted butter and process until course sand. Pack into the bottom of a 9 inch spring form pan and bake at middle rack 325 15 minutes then let cool on wire rack. Cheesecake batter- in food processor process 1/4 cup granulated sugar with 1 tbsp lemon zest then add 1 cup granulated sugar and process 5 seconds. In stand mixer, on medium speed add 1.5 pounds room temp cream cheese in 1 inch pieces then add the lemon sugar and let it cream for 3 minutes at medium. Then add 4 whole eggs one at a time then 1/4 cup lemon juice, 1/4 tsp salt, 2 tsp vanilla then 1/2 cup heavy cream. Add to spring form pan and wrap in aluminum foil and put in a Bain Marie and bake 55 min 325 middle rack until center is 150. Turn off oven and put wooden spoon in door for one hour then let rest on wire rack. Lemon curd- in sauce pan heat 1/3 cup lemon juice but do not boil. Temper it into a mixture of 2 whole eggs and 1 egg yolk and 1/2 cup granulated sugar. Return to stove top and cook until 170 and chill in fridge. Add lemon curd to the cream cheese cake and wrap in plastic wrap and chill for 4 hrs....adapted from season 4 ATK
Bulleit Bourbon
Barrel Strength
Tasting Notes
Kentukcy Straight Bourbon Whiskey
125.4 Proof
Color: Copper
Nose: Spice, Caramel, Anasie
Taste: There is a wonderful molasses and dark fruit on the tip of the tongue followed by tobacco on the sides of the tongue
Finish: There is a very pleasant black pepper burn that lingers with only a slight mint aftertaste.
Body: Thick
Personality: Lea Thompson
Impression: Bulleit Bourbon is a staple of Kentucky bourbon. This is a wonderful barrel strength offering. With the high barrel proof we recommend only a slash of limestone branch water to open up the nuances of this bourbon.