Butterscotch Japanese Cheesecake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Indulge in the rich flavors of Japan and the classic taste of butterscotch in this unique cheesecake recipe.
Ella x
Ingredients
- 320 gunsalted butter
- 720 ggranulated sugar
- 160 gbrown sugar
- 4large eggs
- 240 mlsour cream
- 180 mlheavy cream
- 120 mlbutterscotch syrup
- 200 gall-purpose flour
- 20 gbaking powder
- 20 gsalt
- 200 gmelted chocolate
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F).
Tip: Use a thermometer to ensure accuracy.
- 2
In a medium saucepan, combine the butter, granulated sugar, and brown sugar. Heat over low heat, stirring occasionally, until the sugar has dissolved and the butter is melted.
Tip: Don't burn the sugar.
- 3
Remove the saucepan from the heat and stir in the butterscotch syrup until well combined.
Tip: Let it cool slightly before proceeding.
- 4
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients to remove lumps.
- 5
In a separate mixing bowl, beat the eggs until light and fluffy. Add the sour cream and heavy cream, and mix until well combined.
Tip: Don't overmix.
- 6
Add the melted chocolate to the egg mixture and mix until smooth.
Tip: Use a spatula to scrape the sides of the bowl.
- 7
Pour the butter mixture into the dry ingredients and mix until just combined.
Tip: Don't overmix.
- 8
Pour the batter into a greased 20cm (8 inch) springform pan.
Tip: Tap the pan gently to remove air bubbles.
- 9
Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Don't overbake.
- 10
Let the cheesecake cool in the pan for 10 minutes before releasing it onto a wire rack.
Tip: Let it cool completely before serving.
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