Butterscotch cheesecake

Easy: 5 steps, about 1 hour

Do you remember the butterscotch recipe? It ended up being the icing on the cheesecake I made recently. It's a terrific, although a bit heavy, recipe that will be a perfect alternative for a birthday cake or any other celebratory cake — it's very dense, and will easily yield 12 or more portions and leftover cookies! :-)

Ingredients for 12 portions

  • 2x Egg (100g)
  • Flour: 300g
  • Butter: 150g
  • White sugar: 100g
  • Salt: 1 pinch (1g)
  • Cinnamon: 1 teaspoon (5g)
  • Light cream cheese: 500g
  • 2x Egg (0g)
  • Starch: 2 spoons (30g)
  • White sugar: 4 spoons (60g)
  • Brown sugar: 200g
  • Butter: 100g
  • Whipping cream: 200g

Step #1: Utensils

  • standard 9.5" spring form
  • food processor with steel blade
  • medium heavy-bottomed pan
  • mixer

Step #2: Prepare the cookie dough (5 minutes)

Start by preparing the cookie dough: mix flour, butter, eggs, sugar, pinch of salt and cinnamon in the food processor.

Using your hand, press the dough together, knead lightly to form a ball, then wrap in a plastic bag and let it set for 2 hours in the refrigerator.

After the 2 hours time, slice the dough into thin slices and cover the whole form inside, from bottom to the top.

Step #3: Prepare cheesecake filling (5 minutes)

Mix light cream cheese with eggs, starch, sugar and mix thoroughly with a mixer.

Fill the dough-covered cake spring form with the cheesecake filling and shake gently to remove any stuck air bubbles.

You may add grated lemon peel to the cheesecake filling to add extra flavor and texture.

Step #4: Bake the cheesecake (about 1 hour)

Preheat the oven to 180°C, then bake the cheesecake for 55-60 minutes, rotating it 90 degrees every 15 minutes to bake it evenly.

After 50 minutes, you can probe the cake with a wooden stick — it should come out clean when you pierce the cheesecake in different places (don't worry about little holes, they will be hidden below icing later).

When fully baked, take the cheesecake out and let it cool down completely to a room temperature (opening a window helps, and I also made a grid-cuts over the top of the cheesecake to let it remove more moisture and later sink the icing).

Step #5: Prepare the butterscotch (10 minutes)

Using the remaining ingredients: brown sugar, butter and whipping cream, follow the recipe for butterscotch, i.e. heat the sugar, butter and 2 tablespoons of cream until bubbly and getting dark, then mix-in the remaining whipping cream to make a creamy and smooth sauce.

Pour the whole butterscotch over the cheesecake to fill the remaining space made by extra cookie dough, you should have a beautiful, smooth ice-like surface! :-)

Let the cake cool down, and serve best at the room temperature.

Nutritional value of 1 portion (146g of 1746g total)

456.8
Calories (kcal)
313.95 in 100g
20% GDA
7.72
Protein (g)
5.31 in 100g
15% GDA
53.35
Carbohydrates (g)
36.66 in 100g
20% GDA
30.83
Sugar (g)
21.19 in 100g
29% GDA
24.22
Fat (g)
16.64 in 100g
29% GDA
14.76
Saturated fat (g)
10.14 in 100g
59% GDA
100.0
Sodium (mg)
0.07 in 100g
1% GDA

The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.

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No nuts
No peanuts
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No soy
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Butter
Butter
Cinnamon
Egg
Egg
Flour
Light cream cheese
Salt
Starch
Whipping cream
White sugar
White sugar

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