Friday, 10 July 2015

Recipe | Butterscotch Pecan Cheesecake

Butterscotch Pecan Cheesecake Recipe Butterscotch Pecan Cheesecake Recipe Butterscotch Pecan Cheesecake Recipe

My boyfriend isn't a massive fan of cheesecakes and even he liked this one! I'm an absolute sucker for cheesecakes and even more so with pecans so this is like heaven on a plate! 

Ingredients - 

For the biscuit base - 

220g digestive biscuits
100g unsalted butter, melted

For the cheesecake topping - 

700g full fat cream cheese
120g caster sugar
1 tsp vanilla essence
3 eggs
80g chopped pecans, plus 10 to decorate

For the butterscotch glaze - 

60g unsalted butter
45g soft light brown sugar
2 tbsp whole milk
120g icing sugar
1 tsp vanilla essence

Method - 

1. Line the base of a 20cm spring form cake tin with baking parchment. Bash up the biscuits in a sealed bag with a rolling pin until they are fine crumbs. 

2. Place the crumbs into a bowl and add the melted butter, mix with a wooden spoon. Pour the buttery crumbs into the cake tin and press them into the base. Place in the fridge to set for 20-30 minutes. 

3. Preheat the oven to 160 degrees C. In a large bowl, mix together cream cheese, sugar and vanilla essence until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the chopped pecans and pour the cheesecake mix onto the chilled base. 

4. Wrap the tin in tin foil and place in a roasting tin, fill with water until about 5mm from the top, this makes a water bath to prevent the cake from cracking on top. Place in the oven and bake for 35-45 minutes until the cheesecake is light golden in colour, firm to the touch with a slight wobble in the middle. 

5. Allow the cheesecake to cool down to room temperature in the tin and then place in the fridge to set for a few hours. 

6. When the cheesecake is fully chilled make the butterscotch glaze. Put the butter, sugar and milk in a saucepan and bring to the boil. Remove from the heat stir in the icing sugar and vanilla essence. Whisk until smooth. 

7. Pour the glaze on top of the cheesecake and decorate with the pecan halves. Place in the fridge to set overnight, remove from tin before serving. Makes 8-12 slices. 


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2 comments

  1. This looks absolutely delicious! Your photos are so good, talk about food porn ;) xx

    Sam // Samantha Betteridge

    ReplyDelete

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