Tuesday, 9 July 2013

Butterscotch and pecan cheesecake

Biscuit Base
220g (8oz) digestive biscuits
100g (3 ½ oz) melted unsalted butter

Finely crush biscuits,- put in a plastic bag and smash with a rolling pin; add to melted butter, pour into 20cm (8in) spring form cake tin (line base if you prefer), pressing them into base refrigerate for 20-30 minutes.

700g (24 oz) full-fat cream cheese (softened)
120g (4oz) caster sugar
1 tsp vanilla oil
3 large eggs
80g (3oz) pecans, finely chopped + 10-12 pecan halves to decorate

Pre-heat oven to 160C.  Using an electric hand mixer cream cheese, sugar and vanilla oil until smooth, add eggs one at a time, mixing thoroughly.  Stir in the chopped nuts, pour mixture on chilled base.  Place cake in tin foil, then place in roasting tin, pour ¼ inch water into roasting tin to create a steam bath effect.  Cook in oven for 45 minutes (may need up to an hour and a quarter) until set and only slightly wobbly in the centre.  Remove from oven, cool to room temp in tin, place in refrigerator to set for 2 hours.

60g (2oz) unsalted butter
45g (1½ oz) soft light brown sugar
2 tablespoons milk
120g (4oz) icing sugar
1tsp vanilla oil

Place butter, sugar and milk into pan and bring to boil, remove from heat, stir in icing sugar and vanilla oil, whisk until glaze is smooth.  Pour glaze on top of the chilled cheesecake, decorate with remaining pecan halves, return to refrigerator and leave to set for a few hours or overnight.  Remove cake from spring form tin, serve!

If there is any left over, the cake will keep nicely in the refrigerator, covered for up to 3 days.

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