tarottim

With the last cheesecake finally finished, it's time to move on to the next. Bourbon based as I said, now, I have a friend that created a pomegranite based honey, and, I was thinking of using it in the finished product. So, I am looking for input, please.

Tonight's menu: simple comfort food in thought, with a twist:
Gourmet Mac and cheese (w/ gruyere, extra sharp cheddar, goat cheese, parmesan reggiano) with a roasted garlic, smoked bacon, basil, oregano, Redhook ESB based Rue.
What's Next ????

Does anyone have any thoughts as to what would work well in a bourbon based cheesecake ??

I finally made up my mind and went to work on my latest cheesecake project.In fact I baked it last night, and all that remains to be done , is to apply my topping.
My newest creation is a Pineapple-Cream Cheesecake, topped with a dark rum caramelized tropical fruit glaze, with a coconut, almond, oatmeal crust.

I can't wait to see how it turned out,...
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