Butterscotch Japanese Cheesecake

Instructions

1. 1

   Preheat the oven to 160°C (320°F).

   Tip: Use a thermometer to ensure accuracy.

2. 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. 3

   Remove the saucepan from the heat and stir in the butterscotch syrup until well combined.

   Tip: Let it cool slightly before proceeding.

4. 4

   In a large mixing bowl, whisk together the flour, baking powder, and salt.

   Tip: Sift the dry ingredients to remove lumps.

5. 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. 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. 7

   Pour the butter mixture into the dry ingredients and mix until just combined.

   Tip: Don't overmix.

8. 8

   Pour the batter into a greased 20cm (8 inch) springform pan.

   Tip: Tap the pan gently to remove air bubbles.

9. 9

   Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.

   Tip: Don't overbake.

10. 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.