Butterscotch No-Bake Cheesecake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
Indulge in the rich, velvety taste of butterscotch in this no-bake cheesecake recipe.
Ella x
Ingredients
- 250digestive biscuits
- 100 mlbutterscotch syrup
- 20 mlphosphoric acid
- 300 ggranulated sugar
- 150 gunsalted butter
- 400 gcream cheese
- 150 mlheavy cream
- 3egg whites
- 1 mlvanilla extract
- 100 gbutterscotch chips
Detail level
Instructions
- 1
Crush the Digestive biscuits in a food processor until they resemble fine crumbs.
Tip: Use a rolling pin for a more even texture.
- 2
Mix the crushed biscuits with the butterscotch syrup until well combined.
Tip: Use a spatula to scrape the sides of the bowl.
- 3
Press the biscuit mixture into the bottom of a 20cm springform tin.
Tip: Make sure the edges are even and smooth.
- 4
Beat the cream cheese with an electric mixer until smooth.
Tip: Make sure the mixture is fluffy and light.
- 5
Add the granulated sugar, phosphoric acid, and vanilla extract to the cream cheese and beat until well combined.
Tip: Make sure the mixture is smooth and creamy.
- 6
Gradually add the heavy cream to the cream cheese mixture, beating until well combined.
Tip: Make sure the mixture is smooth and creamy.
- 7
Add the egg whites to the mixture and beat until well combined.
Tip: Make sure the mixture is smooth and creamy.
- 8
Pour the cheesecake mixture into the prepared tin.
Tip: Make sure the edges are even and smooth.
- 9
Refrigerate the cheesecake for at least 4 hours or overnight.
Tip: Make sure the cheesecake is set and firm.
- 10
Melt the butterscotch chips in a double boiler or in the microwave in 10-second increments, stirring between each interval.
Tip: Make sure the butterscotch is smooth and creamy.
- 11
Pour the melted butterscotch over the chilled cheesecake.
Tip: Make sure the butterscotch is evenly distributed.
- 12
Refrigerate the cheesecake for an additional 30 minutes to allow the butterscotch to set.
Tip: Make sure the cheesecake is set and firm.
- 13
Remove the cheesecake from the tin and slice into wedges.
Tip: Serve chilled and enjoy!
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