Wickedly rich butterscotch cheesecake

wickedly rich butterscotch cheesecake
1H 45M
1H 50M


Brownie base


1.To make butterscotch, combine ingredients in a medium saucepan; stir over low heat until smooth. Simmer, uncovered, 3 minutes. Reserve 1½ cups for serving; transfer the remaining mixture into a small heatproof bowl. Refrigerate both mixtures.
2.Preheat oven to 150°C (130°C fan-forced). Grease a 22cm (9-inch) closed springform pan; line base with baking paper.
3.Drag a large sharp knife across the back of the chocolate block to make large curls. You will need 100g (3 ounces) of chocolate curls. Place the curls in an airtight container; keep at room temperature for serving. Chop 100g (3 ounces) of the remaining chocolate coarsely; reserve.
4.Combine the last 150g (5 ounces) chocolate and butter in a small saucepan; stir over low heat until smooth. Transfer to a medium bowl and cool for 5 minutes. Stir brown sugar and one of the eggs into chocolate mixture; stir in sifted flour.
5.Spread mixture into pan. Place on an oven tray; bake brownie base for 15 minutes.
6.Meanwhile, beat cream cheese, extract and caster sugar in a small bowl with an electric mixer until combined. Beat in the remaining eggs, one at a time; beat in sour cream until combined. Pour half the cream cheese mixture over brownie base, drizzle with half the butterscotch; gently swirl through the mixture. Sprinkle with half the reserved chopped chocolate. Repeat layers.
7.Bake cheesecake for 45 minutes or until barely set in the centre. Cool in oven with door ajar. Cover; refrigerate about 4 hours or until firm.
8.Stand cheesecake at room temperature for one hour before serving. Top cheesecake with chocolate curls. Heat reserved butterscotch in a small saucepan; serve with cheesecake.

The cheesecake will sink slightly in the centre during baking. Store the cheesecake in an airtight container at room temperature for 1 day, or refrigerate for 1 week.


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