Butterscotch Basque Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A rich and creamy cheesecake with a caramelized butterscotch topping, inspired by the traditional Basque dessert
Ella x
Ingredients
- 250 gbutter
- 400 gcaster sugar(for caramelizing)
- 200 ggranulated sugar
- 4 egglarge eggs
- 150 gunsalted butter, softened(for the cheesecake)
- 100 mlcreme fraiche
- 10 gespresso powder
- 200 gall-purpose flour
- 5 gsalt
- 5 mlvanilla extract
- 200 mlheavy cream
- 150 mlbutterscotch sauce
- 50 gchopped hazelnuts
Detail level
Instructions
- 1
Preheat the oven to 160°C (325°F) and line the base of a 20cm springform pan with parchment paper.
Tip: Use a parchment paper to prevent the cheesecake from sticking
- 2
Make the caramelized butterscotch topping by combining the caster sugar and granulated sugar in a saucepan. Cook over medium heat, stirring constantly, until the sugar has dissolved and turned a deep amber color.
Tip: Use a candy thermometer to check the temperature
- 3
In a large mixing bowl, beat the butter and large eggs together until light and fluffy. Add the softened unsalted butter and continue beating until well combined.
Tip: Make sure to scrape down the sides of the bowl
- 4
Add the granulated sugar, espresso powder, and vanilla extract to the bowl and mix until well combined.
Tip: Use an electric mixer for this step
- 5
Sift the flour and salt into the bowl and mix until just combined.
Tip: Don't overmix
- 6
Pour in the creme fraiche and mix until smooth.
Tip: Make sure to scrape down the sides of the bowl
- 7
Pour the cheesecake batter into the prepared pan and smooth the top.
Tip: Make sure to get the cheesecake into the corners of the pan
- 8
Pour the butterscotch sauce over the top of the cheesecake and sprinkle with chopped hazelnuts.
Tip: Use a spatula to spread the sauce evenly
- 9
Bake the cheesecake for 35 minutes, then reduce the oven temperature to 140°C (275°F) and continue baking for an additional 10 minutes.
Tip: Use a toothpick to check for doneness
- 10
Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
Tip: Don't touch the cheesecake until it has cooled slightly
- 11
Run a knife around the edges of the cheesecake to release it from the pan.
Tip: Use a spatula to help you release the cheesecake
- 12
Let the cheesecake cool completely on a wire rack.
Tip: This will help prevent cracking
- 13
Once the cheesecake has cooled, refrigerate it for at least 4 hours before serving.
Tip: This will help the cheesecake set properly
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