Butterscotch Cheesecake Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This butterscotch cheesecake tart has become my go to dessert when I want something that looks fancy but doesn't require hours in the kitchen. The whole thing comes together in just an hour, making it perfect for unexpected guests or when you're craving something sweet without the stress. I love using ricotta cheese here because it's not only more affordable than cream cheese but also lighter and easier to digest thanks to its lower fat content. The combination of rich butterscotch with creamy cheese and crunchy pecans is absolutely irresistible, and honestly, it tastes like you spent all day baking when really you barely spent any time at all.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gcold unsalted butter
- 400 ggranulated sugar
- 200 glight brown sugar
- 3large eggs
- 150 ggrated cheese (ricotta and parmesan)
- 100 mlbutterscotch syrup
- 150 mlheavy cream
- 50 gunsalted butter
- 1 gsalt
- 1 mlvanilla extract
- 100 gpecans(chopped)
Detail level
Instructions
- 1
Preheat the oven to 180C. Prepare a buttery pastry crust and press it into a 20cm tart pan. Bake for 12 minutes and let it cool.
- 2
In a large mixing bowl, beat the butter until it is creamy. Add the granulated sugar and light brown sugar, and mix until well combined.
- 3
Add the large eggs one at a time, beating well after each addition.
- 4
Stir in the grated cheese, butterscotch syrup, heavy cream, unsalted butter, salt, and vanilla extract.
- 5
Pour the cheesecake mixture into the cooled pastry crust. Bake for 25 minutes and let it cool to room temperature.
- 6
Caramelize the sugar on top of the cheesecake by sprinkling it with sugar and heating it in the oven at 200C for 2 minutes.
Tip: Watch carefully to avoid burning.
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