Butterscotch Cheesecake
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
-
For Crust
- 1 cup crushed arnotts milk arrowroot cookie
- 1⁄4 cup crushed toasted walnuts
- 1⁄2 cup butter (melted)
-
For Cheese Filling
- 750 g softened cream cheese
- 1 cup firmly packed brown sugar
- 3 eggs
- 1 cup whipped cream
- 1 teaspoon vanilla essence
-
For Butterscotch Topping
- 1⁄3 cup brown sugar, lightly packed
- 1⁄3 cup cream
- 1 teaspoon butter
- 1 dash vanilla essence
directions
- For the cheesecake crust, mix Arnotts milk cookies, toasted walnuts and butter.
- Press into base of 9 inch springform pan.
- Put aside to set.
- For the filling, beat cheese with an electric mixer until smooth and creamy, gradually adding in the sugar.
- When well-combined, add in eggs one at a time, beating well after each egg.
- Add cream and vanilla and beat until smooth.
- Pour mixture into cookie base and bake at 200C for 10 minutes.
- Reduce temperature of oven to 180C and bake for another 60 minutes. (If top begins to burn, cover top loosely with foil).
- To make the topping, melt sugar in cream and butter over the stove and stir until well-blended and smooth.
- Turn off the fire and add the vanilla essence.
- Spread generously over cooled cheesecake and refrigerate overnight.
- Decorate cheesecake as you desire with berries/ nuts/ chocolate swirls.
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RECIPE SUBMITTED BY
I became a foodie when I went on my first ever diet. (:
I can't cook very well, because I'm always too afraid of hot oil burning me, but I love baking!
Hence you'd notice that all my recipes (and all the recipes I've saved into my cookbook) involve baking.
I hope to be able to make fantastic baked rice someday, and am always on the lookout for HEALTHY LOW-CALORIE recipes! (:
Oh, and if you know of any low-calorie indian recipes (I love Indian food, but it seems like they're all very oily and unhealthy..) do share them with me!