Butterscotch Basque Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This butterscotch Basque cheesecake has become my go to dessert whenever I want something impressive without spending hours in the kitchen. The whole thing comes together in just fifty five minutes, and honestly, most of that is baking time. What I love most is how the rich butterscotch sauce plays with the creamy filling and those toasted hazelnuts for crunch. The espresso powder might seem like an odd addition, but it deepens all those caramel flavors beautifully. Plus, the creme fraiche in here adds probiotics that are actually good for your gut health while keeping everything luxuriously smooth. It's fancy enough to serve at a dinner party but simple enough that you won't stress making it.
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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