Description

A sweet butterscotch cheesecake. A rich almond base with a double layered cake topped with a chilled butterscotch topping. This cheesecake is not a cake to rushed whilst making or a cake to be rushed whilst eating.

Prep 1hr 10 min |

Cooking 1hr 40 min |

Total 3 hr + cooling overnight |

10in cake pan

Ingredients

• Crust
• 1 c — Unbleached Flour
• 1/3 c — Sugar
• 1/4 c — Almonds, toasted
• 1/4 tsp — Salt
• 7 tbsp — Unsalted Butter, chilled
• 1 — Egg yolk
• 1/4 tsp — Almond Extract
• Filling
• 32oz — Cream cheese, room temperature
• 1 1/2 c — Sugar
• 1/4 c — Scotch Whisky
• 1 tbsp — Vanilla Extract
• 4 — large Eggs
• 2 c — Sour cream
• Butterscotch topping
• 2 c — Sugar
• 2/3 c — Scotch Whisky
• 2/3 c — Whipping Cream
• 1/4 c — Unsalted Butter
• 3/4 c — Almonds, roughly chopped and toasted
• Whipped Cream, sweetened

Instructions

1. Crust Preheat oven to 350F.
2. Line the bottom of the cake pan with foil. Then butter and flour it.
3. Blend flour, almonds, sugar and salt in processor until nuts are finely chopped.
4. Add Butter, egg yolk and blend until mixture joins together.
5. Press into the bottom of the cake pan.
6. Bake until golden, approx 25 mins.
7. Remove from oven and cool for 10 mins.
8. Gently turn out crust and remove foil. Place back into cake pan and leave to cool.
9. Filling Beat cream cheese, 1 1/4 c sugar, whisky and vanilla extract together.
10. Add eggs one at a time until well mixed. Pour onto crust in cake pan.
11. Bake for approx 50 mins. The edges should be set and the centre 3in moves slightly.
12. Remove from oven and cool for 10 mins.
13. Mix sour cream with 1/4 c sugar. Spoon over cheesecake.
14. Bake for a further 10 mins. Remove from oven and cool for 10 mins.
15. Using a sharp knife, run it about the edge of cake to loosen the cake. Chill overnight.
16. Butterscotch Topping Stir sugar and 2/3 cup Whisky in saucepan over medium heat until sugar dissolves.
17. Increase heat and boil without stirring until golden.
18. Add 2/3 cup cream and butter, stir until smooth.
19. Cool for 10 mins and then stir in 1 tbsp of Whisky.
20. Stand until cool but pourable (approx 2 hrs).
21. Mix in 1/2 cup almonds.
22. Increase heat and boil without stirring until golden.
23. Reserve 1/2 cup of butterscotch and pour the rest over the cheesecake.
24. Sprinkle cake with 1/4 c chopped almonds.
25. Refrigerate for up to 1 hr.
26. Carefully remove cake from pan and serve with piped cream and remaining butterscotch sauce if desired.

Source

Hints, Tips and Comments

Please add your tips and cake making tricks here, how did you improve the Butterscotch Almond Cheesecake recipe any other additions to turn this into a truly great cake.

2 tips and comments so far for the “Butterscotch Almond Cheesecake recipe”

• Manu
  like this tip? 0

  When making this cheesecake we left out the extra cream layer and had a plain butterscotch topping instead of adding the extra almonds.

  reply to this comment or start a new comment below

• Manu
  like this tip? 1

  Remember to wait until the syrup for the butterscotch is golden brown otherwise it won’t be think enough to mix with the butter and cream to make the butterscotch consistency that is needed.

  reply to this comment or start a new comment below

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