
Guaranteed to get your honey-pie in the mood for some summer loving
This rum-inspired cocktail and cheesecake combination is guaranteed to get the pheromones flying. It’s meltingly perfect to get your honey-pie in the mood for some summer loving. Forget the diet for a night and help yourself to a love feast. Meet him at the door wearing whipped cream and a smile, hand him this cocktail, follow it up with cheesecake and you will be assured of some hot summer loving.
Summer Love cocktail
- 1.5 oz dark rum
- 1 dash Limoncello
- 3 lime wedges
- 3 oz. fresh lime juice
- 1 dash simple syrup
In a cocktail shaker, combine 2 fresh cut lime wedges, lime juice, limoncello, rum and simple syrup with crushed ice. Strain into a Collins glass filled with ice and garnish with a lime.
Summer Love Cheesecake
Cheesecake filling:
- 1 1/2 lb. (24 oz) softened cream cheese
- ¾ cup white sugar
- 3 eggs
- 4 mashed ripe bananas
- 2 t. vanilla
- 1 t. fresh lemon juice for the bananas
Crust ingredients:
- 2 cups graham cracker crumbs
- 3 TB dark brown sugar
- 1 stick unsalted butter, melted
- (pinch of salt for the crust)
Preheat the oven to 320˚F. Butter the bottom and sides of a 9-inch springform pan. Mash ripe bananas and sprinkle just a little bit of lemon juice (not too much, about 1tsp). To make the crust, mix the graham cracker crumbs, brown sugar, salt and butter in a bowl until well combined. Firmly pat the crust into the bottom of the prepared pan. Use a glass to press in the edges—it really helps. In a mixing bowl or mixer, combine cream cheese and sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Then add in the bananas and vanilla extract; mix well. Pour into the crust. Bake for 1 hour, or until the middle is not jiggly. Let cool in the oven for 1 – 2 hours. Do not open the oven door until cool. You must chill this in the fridge for at least 3 hours before serving.
Caramel rum sauce
- 3 cups heavy cream
- ½ cup dark rum
- ½ cup granulated sugar
- ¼ cup cornstarch
In a medium non-stick saucepan, combine 2 3/4 cups of the cream with the rum and sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat.
In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add to the warm rum mixture and return to medium heat. Simmer, stirring, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm.