Butterscotch Ricotta Cheesecake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
Butterscotch Ricotta Cheesecake is a dessert that combines smooth ricotta cheese with rich butterscotch flavour. The recipe uses graham cracker crumbs, butter, sugar, eggs, butterscotch syrup, butterscotch chips and vanilla extract to create a indulgent treat. With just 20 minutes of preparation and 40 minutes of cooking time, it suits anyone looking to make a sophisticated dessert without spending hours in the kitchen.
Ella x
Ingredients
- 200 ggraham 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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