Jump to Main ContentJump to Primary Navigation

Vanilla butterscotch cheesecake

Prep:

Cook:

Serves:

    This is my take on a classic baked cheesecake with some extra special topping. It takes me back to my Grandma's German cheesecake, made once a year for Shavuot. If you love toffee sauce, double the quantities and keep a little jar in the fridge to heat as a sauce with ice cream and desserts.

    Serves: 10-14
    Preparation: 30 minutes
    Cooking: 1 hr 30 minutes

    Ingredients

    ● Base
    ● 250g digestive biscuits
    ● 100g melted butter
    ● Filling
    ● 600g low fat cream cheese
    ● 200g caster sugar
    ● 1 tsp vanilla extract
    ● 300g soured cream
    ● 25g flour
    ● 4 eggs
    ● Pecan topping
    ● 200g pecan nuts
    ● 120g caster sugar
    ● Butterscotch sauce
    ● 40g butter
    ● 50g soft brown sugar
    ● 40g caster sugar
    ● 225g golden syrup
    ● 5 tbsp double cream
    ● ½ tsp vanilla extract

    Method:

    ● Preheat the oven to 140°C.

    ● Grease and line a 25cm spring form cake tin with baking paper.

    ● For the base, crush the biscuits and melt the butter. Mix togethe and press into the tin evenly using the back of a spoon.

    ● For the filling, beat the cream cheese, sugar, vanilla extract, soured cream and flour together until smooth. Then whisk the eggs in, one at a time, until well combined.

    ● Fill the cake tin with the mixture, place on a tray and bake for 60-80 minutes, or until the cheesecake is just set and lightly puffed up and golden at the sides.

    ● Leave to cool in the tin.

    ● For the caramel pecans: Scatter the pecans on a lined baking tray and toast at 140°C for 8-10 minutes. Keep an eye on them as they can burn easily.

    ● For the caramel: Put the sugar in a saucepan with enough water to just cover it. Heat gently until dissolved, and then turn the heat up to a simmer. Do not stir, but gently swirl occasionally to ensure that it is cooking evenly. Be careful! Sugar reaches temperatures of 160°C and can badly burn.

    ● When the sugar is caramel coloured, turn off the heat, add the pecans carefully, stir until they are coated and pour onto a lined baking tray to cool. Do not touch the nuts. When they have cooled, break into chunks or chop roughly.

    ● For the butterscotch sauce: Put the butter, sugars and golden syrup into a small pan and bring to a gentle boil. Stir and bubble lightly for 5 minutes.

    ● Add the cream and vanilla extract, boil for another minute, and turn off the heat and allow to cool slightly.

    ● To finish the cheesecake, pour the slightly warmed sauce over the cheesecake and scatter the nuts over the top. Refrigerate the cheesecake until you want to eat it.

    Method
Food

Making veggies centre stage

Victoria Prever

Friday, July 28, 2017

Making veggies centre stage
Food

Strawberry fields forever

Victoria Prever

Friday, May 26, 2017

Strawberry fields forever
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Food

Great Jewish Bakes

Victoria Prever

Wednesday, July 5, 2017

Great Jewish Bakes
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Food

Ice cream dreams

Victoria Prever

Sunday, June 18, 2017

Ice cream dreams
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'