Ingredients :
1 1/2 cups Graham Cracker Crumbs (or crushed cookies)1/4 cup refined sugar1/2 cup unsalted butter , meltedCheesecake filling Ingredients:24 ounces (3 packages) cream cheese, softened1 cup light brown sugar, packed1/4 cup refined sugar1/2 cup butterscotch, melted and slightly cooled3 large eggs1 1 cup heavy cream1 teaspoon vanilla extract1/4 teaspoon saltIngredients for butterscotch sauce (above):PecansToolsMake sure you have the following kitchen tools on hand:9-inch electric mixerLarge stand mixerElectric mixer or stand mixerRubber spatulaMeasuring cups and spoonsSaucepanWire rackStep by Step: Make Buttercotch Cheesecake1. Prepare CheesecakePreheat the oven to 175°C.In a large mixing bowl, combine crushed crackers and powdered sugar.Add the melted butter and mix until the crumbs are well coated and the mixture resembles wet sand.Press the mixture into the bottom of a 9-inch plate, making sure it is evenly distributed and packed.Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let cool while you prepare the filling.2. Preparing the Cheesecake FillingIn a large mixing bowl, beat the soft cream cheese with an electric mixer or stand mixer until smooth and fluffy.Add the brown sugar and powdered sugar and beat until everything is well mixed and fluffy.Stir in melted butterscotch chips until well combined.Add the eggs one by one and beat well after each addition.Mix the cream, vanilla extract and salt until the mixture is smooth and homogeneous.3. Assemble and bake the cheesecakePour the cheesecake filling into the chilled pan and spread evenly with a spatula.Place the tin pan on a baking sheet to catch drippings and bake in the preheated oven for 55-65 minutes or until the edges are set and the center is lightly browned.Turn off the oven and open the door. Let the cheesecake cool in the oven for 1 hour to prevent cracking.Remove the cheesecake from the oven and let it cool to room temperature on a rack.4. Prepare Butterscotch Sauce. Melt the butter in a medium saucepan over medium heat.Add the brown sugar and cream and cook until the sugar dissolves and the mixture is smooth.Bring the mixture to a gentle boil, then reduce the heat and cook for 5 minutes, stirring frequently.Remove from heat and add vanilla extract and salt and mix.Wait for the butterscotch sauce to cool slightly before pouring it over the cold cheese.5. Freezing and processingAfter the cheesecake and butterscotch sauce have cooled, pour the sauce over the cheesecake and distribute evenly. Place theCheesecake in the refrigerator for at least 4 hours, preferably overnight, so it can harden properly.Sprinkle with whipped cream, butter or caramelized hazelnuts before serving.Service SuggestionsButtercotch Cheesecake’s taste alone or with other accompanies:
Préparations :
The Charm of Butterscotch CheesecakeButterscotch Cheesecake is a delicious dessert that combines the creamy texture of classic cheesecake with a caramel-like flavor. This cheesecake, which you can consume on special occasions or as dessert, will delight you with its delicious and simple taste.Why Buttercotch Cheesecake?Buttercotch Cheesecake is celebrated for many reasons:Taste: The combination of creamy cheesecake and sweet butterscotch cheese creates a rich and irresistible profile.Texture: This cheesecake has a soft, velvety texture that melts in your mouth.Simplicity: Delicious, buttery cheesecake is easy to make, especially with clear instructions.Variations: You can customize this cheesecake with different crusts, toppings, and garnishes.Buttercotch Cheesecake Ingredients To prepareButtercotch Cheesecake, you will need the following