Butterscotch Cheesecake

mmm cheesecake, I love me some cheesecake, I also love caramel and butterscotch so why not combine them all together!!

The base I used was broken up homemade Butternut Snaps.

What you need…

  • About 6 large homemade Butternut Snap biscuits, for recipe click on the link.  I made them fresh and use them once they had fully cooled
  • 30 grams of melted butter.
How you do it…

  • In a large mixing bowl, brake up the biscuits as fine as you like, I like to leave mine a little bit chunky, but I know a lot of people prefer a fine crumb.
  • Pour in the melted butter and mix it well together.
  • Press the crumb into a greased spring form tin or a loose bottom flan tin.  Make sure the whole bottom of the tin is covered well, but try and keep the crumb as thin as you can.
  • Refrigerate for at least 40 mins so it sets well.

There are two parts to this filling, the cheesecake and the caramel swirl.  It is best to make the caramel first so it has time to cool before adding it in, so we will start there.
What you need…
  • 125 grams Caster Sugar
  • 60 mls water
  • 80 mls cream
How you do it…
  • In a medium saucepan place the caster sugar and water
  • Quickly mix it together, then leave it and bring to the boil
  • As soon as the mixture turns golden in colour take off the heat and whisk in the cream.
  • pour into a bowl and let cool
What you need..
  • 250 grams of cream cheese
  • 150mls cream
  • 45 grams Icing Sugar
  • 1 teaspoon of vanilla essence
  • 1/2 teaspoon of lemon juice
How you do it…
  • Using an electric mixer beat together the cream cheese, icing sugar, vanilla and lemon juice.
  • Once smooth and light, set aside.
  • Whip the cream so it foams stiff peaks
  • Fold the whipped cream into the cream cheese mixture.

Putting it together…
  • Pour the cream cheese mixture over the top of the set base and smooth out with a spatular
  • dollop some carmel in four spots on the top, about the size of 50 cent pieces, use a knife to carefully swirl the caramel through
  • Place in the fridge for at least 4 hours to set
  • Top with Butterscotch, recipe here

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