Butterscotch Cheesecake

Instructions

1. 1

   Preheat oven to 180°C. Prepare the crust by mixing the graham cracker crumbs, butter, and sugar in a bowl until well combined. Press the mixture into the bottom of a 20cm springform pan.

   Tip: Use a flat bottom to ensure even baking.

2. 2

   Bake the crust for 10 minutes, then set aside to cool.

   Tip: Don't overbake, as it can become too dark.

3. 3

   In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.

   Tip: Use a stand mixer for an even creamier texture.

4. 4

   Beat in the softened butter until well combined.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Don't overbeat, as it can become too thick.

6. 6

   In a separate bowl, whisk together the butterscotch syrup and heavy cream until well combined.

   Tip: Use a whisk for a smooth mixture.

7. 7

   Pour the butterscotch mixture into the cream cheese mixture and beat until well combined.

   Tip: Don't overmix, as it can become too thick.

8. 8

   Pour the cheesecake batter into the prepared crust.

   Tip: Make sure to fill the pan evenly.

9. 9

   Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

   Tip: Don't overbake, as it can become too firm.

10. 10

    Let the cheesecake cool in the pan for 10 minutes, then run a knife around the edges and release the springform.

    Tip: This will help prevent cracking.

11. 11

    Let the cheesecake cool completely on a wire rack.

    Tip: Don't skip this step, as it can affect the texture.