Wickedly rich butterscotch cheesecake

  • 5 mins preparation
  • 1 hr 45 mins cooking
  • Serves 16
  • Print


  • 200 gram (6½ ounces) butter, chopped
  • 1 cup (220g) firmly packed brown sugar
  • 300 millilitre (½ pint) thickened (heavy) cream
Brownie base
  • 350 gram (11 ounces) dark (semi-sweet) chocolate block, softened slightly
  • 100 gram (3 ounces) butter, chopped
  • 2/3 cup (150g) firmly packed brown sugar
  • 4 eggs
  • 1 cup (150g) plain (all-purpose) flour
  • 500 gram (1 pound) cream cheese, softened
  • 2 teaspoon vanilla extract
  • 3/4 cup (165g) caster (superfine) sugar
  • 1 1/4 cup (300g) sour cream


Wickedly rich butterscotch cheesecake
  • 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.

More From Women's Weekly Food