A splash of bourbon whiskey makes food taste better. Kentucky cooks have known this for a long time, and with the increasing popularity of bourbon, a new generation of food lovers has discovered many uses for this versatile spirit in the kitchen. Veteran food writer and cookbook author David Dominé has put together a collection of original recipes that will help you enjoy bourbon's distinctive flavors in anything from crumpets and cakes to dressings and dumplings, and pilafs and purées. So grab your favorite bottle and get ready to fritter, flambé and fricassée away with the Bluegrass Peasant in Splash of Bourbon, Kentucky's Spirit.

Recipe for American Honey Cheesecake
Courtesy Splash of Bourbon: Kentucky's Spirit :

6 packages (8 ounces each) softened cream cheese
1/2 cup sour cream
4 large eggs, at room temperature
2 1/2 cups granulated sugar
1 cup Wild Turkey American Honey
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 cup melted butter

"Use a mixer to beat cream cheese with sour cream, eggs, 2 1/2 cups sugar, American Honey, vanilla, salt, and pepper until perfectly smooth, about 5 minutes at high speed.  Preheat the oven to 325 degrees.  Mix together the crumbs, 2 tablespoons sugar and butter and press into the bottom and halfway up the sides of a 10-inch spring-form cake pan.  Pour the cream cheese mixture into the pan and use several pieces of aluminum foil to seal the bottom of the pan.  Set in a pan of warm water on the middle rack of the oven and bake for about 2 hours, or until the surface has cracked slightly and appears firm. Turn off the oven and let the cake cool in the pan in the oven for 1 hour.  take out of the hot water bath and cool completely before removing the side of the pan and serving.