Butterscotch Ricotta Cheesecake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Let me share one of my favorite shortcuts for impressing guests without spending hours in the kitchen. This butterscotch ricotta cheesecake comes together in just an hour, and the best part is that ricotta is naturally lower in fat than cream cheese while still delivering that creamy, dreamy texture. The graham cracker crust takes minutes to prepare, and the filling requires nothing more than whisking ingredients together before baking. What really sets this apart is the butterscotch syrup swirled throughout, creating those gorgeous caramel ribbons that make everyone think you spent the whole afternoon baking. Trust me, this is the dessert that'll have people asking for your secret.
Ella x
Ingredients
- 200graham cracker crumbs
- 100 gunsalted butter
- 400 ggranulated sugar
- 200 gbrown sugar
- 4 eggeggs
- 600 gricotta cheese
- 120 mlbutterscotch syrup
- 10 mlvanilla extract
- 200 gbutterscotch chips
- 10 gsalt
Detail level
Instructions
- 1
Preheat oven to 180°C (350ºfF) and prepare the crust. In a bowl, mix together graham cracker crumbs and unsalted butter until well combined.
- 2
Press the crust mixture into the bottom of a 20cm springform pan and bake for 10 minutes.
- 3
In a large mixing bowl, beat the eggs until light and fluffy. Add granulated sugar, brown sugar, and vanilla extract, and mix until well combined.
- 4
In a separate bowl, whisk together ricotta cheese and butterscotch syrup until smooth. Add the egg mixture and mix until well combined.
- 5
Melt butterscotch chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
- 6
Pour the cheesecake batter into the prepared pan and smooth the top. Drizzle with melted butterscotch chips.
- 7
Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
- 8
Let the cheesecake cool in the pan for 1 hour before releasing the springform and transferring to a wire rack to cool completely.
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