Brown Sugar and Bourbon Cream
Why I Love This Recipe
From America's Test Kitchen
Ingredients You'll Need
1 cup heavy cream
1/2 cup sour cream
1/2 cup packed light brown sugar
1/8 teaspoon table salt
2 teaspoons bourbon
Directions
In bowl of standing mixer, whisk heavy cream, sour cream, brown sugar, and salt until combined. Cover with plastic wrap and refrigerate until ready to serve cheesecake, at least 4 hours or up to 24, stirring once or twice during chilling to ensure that sugar dissolves.
When ready to serve cheesecake, add bourbon and beat mixture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluffy and doubled in volume, about 1 minute longer. Spoon cream on individual slices of
