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How To make Butterscotch Almond Cheesecake
CRUST:
1 c Unbleached flour
1/3 c Sugar
1/4 c Almonds; toasted
1/4 ts Salt
7 T Unsalted butter; chilled and
Cut into pieces 1 Egg yolk
1/4 ts Almond extract
FILLING:
4 8oz packages cream cheese;
At room temperature 1 1/2 c Sugar
1/4 c Scotch whisky
1 T Vanilla extract
4 lg Eggs
2 c Sour cream
BUTTERSCOTCH TOPPING:
2 c Sugar
2/3 c Plus 1 T scotch whisky
2/3 c Whipping cream
1/4 c Unsalted butter
3/4 c Toasted almonds; very
Coarsely chopped Sweetened whipped cream Crust: Preheat oven to 350F. Line the bottom of a 9-inch springform, pan with 3-inch high sides, with foil. Butter and flour foil. Blend first 4 ingredients in processor until nuts are finely chopped. Add butter, yolk and extract and blend until mixture begins to gather together. Press onto bottom (not sides) of prepared pan. Bake until golden, about 25 minutes. Transfer to rack, cool 10 minutes. Release cake pan sides from crust. Gently turn out crust onto rack, peel off foil and cool. Place crust back into pan and reattach pan sides. Maintain oven temperature. Filling: Using electric mixer, beat cream cheese, 1 1/4 cups sugar, Scotch and vanilla in a large bowl until well blended. Add eggs, one at a time, beating just until combined. Pour into crust-lined pan. Bake cheesecake until set at edges, but centre 3-inch area still moves slightly when pan is shaken, about 50 minutes. Place on rack and cool 10 minutes. Mix sour cream with remaining 1/4 cup sugar. Spoon sour cream mixture over cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around top edge of pan to loosen cake. Chill overnight. (Can be made 2 days ahead) Topping: Stir sugar and 2/3 cup Scotch in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup turns golden, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan. Add 2/3 cup cream and butter (mixture will bubble) and stir until smooth. Cool 10 minutes. Stir in 1 tablespoon Scotch. Let stand until cool, but still pourable, about 2 hours. Mix in 1/2 cup almonds Spoon all but 1/2 cup butterscotch topping over cheesecake (remove remainder for another use) Sprinkle with remaining 1/4 cup chopped almonds. Refrigerate up to 1 hour. Run sharp knife around pan sides to loosen cake. Release pan sides. Spoon cream into pastry bag fitted with star tip. Pipe cream over top edge of cake. Bon Appetit Magazine May 1993
How To make Butterscotch Almond Cheesecake's Videos
How to make Butterscotch Cheesecake Squares #cookingwithneighbors #Cheesecake
Hi Everyone,
in this video I made something very addictive! Cheesecake Squares!!!
Here is how simple and easy this is
Preheat oven to 350 degree f
Melt 1/3 cup of margarine in a pot on low heat
add a pkg of butterscotch chips (about 250 gr or around 100 oz ) and melt into the butter
now stir in 2 cups of graham wafer crumbs once chips are melted, keeping on low heat
mix together and press one half of this mixture in a greased 8 x 8 pan
save the remaining mixture I would remove from heat now as well
now beat until fluffy
8 oz cream cheese that has been left out to get to room temperature
1 tsp of vanilla extract
add 1 can of sweetened condensed milk
1 egg beat until smooth and fluffy
pour over the mixture you have in bottom of your pan
spread remaining crumb mixture over top and bake at 350 degree F for 25 to 20 minutes
chill and refrigerate before serving
ENJOY
my email is
cookingwithneighors@gmail.com #cookingwithneighbors
#cookingwithneighbors
#comfortfood
Cheesecake #butterscotch #delicious #recipe
Caramel Cheesecake
Caramel cheesecake with almonds. If you love the taste of caramel then this caramel cheesecake recipe is for you. Everyone who tries this cake asks me for the recipe.
BASE:
• Tea biscuits 100 G
• Butter (melted) 50 G / 3½ tbsp
FILLING:
• Ground curd cheese 1 KG / 4 cups
• Eggs 2 pieces
• Butter (melted) 100 G / 6½ tbsp
• Potato starch 40 G / 2½ tbsp
• Vanilla extract ½ tsp
• Butterscotch 3 tbsp
TOPPING:
• Butterscotch 2 tbsp
• Almonds slices
• Mint
Cake tin 9 in / 24 cm.
Bake 50 min at 356°F / 180°C.
Now eat your caramel cheesecake. Thank you for watching!
If you liked this video don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE to the Sweet Ideas channel.
#caramelcheesecake #caramel #cheesecake
Mango Butterscotch Delight Recipe by Food Fusion
Mango Butterscotch Delight, surely a must try mango dessert this mango season. For best results use Nurpur Butter #HappyCookingToYou #FoodFusion #HappyCookingToYou #NurpurButter #mangorecipes #dessert #mangoseason
Written Recipe:
Serves 8-10
Mango Butterscotch Delight
Recipe in English:
Ingredients:
-Nurpur unsalted butter 60-70g
-Marie biscuits 200g
-Namak (Salt) ¼ tsp
Prepare Mango Puree:
-Aam (Mango) 3 medium
Prepare Butterscotch:
-Sugar 1 & ½ Cup
-Water 3-4 tbs
-Badam (Almonds) 100g
-Nurpur unsalted butter 3-4 tbs (40g)
-Cream ½ Cup (room temperature)
-Vanilla essence ½ tsp
-Whipping cream chilled 400ml
-Icing sugar 1/3 Cup
-Aam (Mango) cubes
Directions:
-In a bowl,add butter and microwave until it melts (40 seconds) & set aside.
-In a chopper,add marie biscuits & process until finely crushed.
-Add melted butter,salt & process until well combined.
-In a serving dish,add add crumble mixture & press firmly to create an even layer and refrigerate until set (30 minutes).
Prepare Mango Puree:
-In a jug,add mango and puree mangoes (approx. 2 Cups required) & set aside.
Prepare Butterscotch:
-In a flat bottom saucepan,add and spread sugar & cook on very low flame until sugar caramelizes & turns brown and stir saucepan occasionally in between.
-On a clean silicon mat,add & spread almonds & pour half quantity of caramelized sugar & reserve half for later use.
-Let it cool completely and break into pieces then transfer into a zip lock bag & crush coarsely with the help of kitchen pounder.Almond crunch is ready!
-Reheat reserved caramelized sugar on very low flame,add butter & mix well.
-Add cream,vanilla essence and mix well.Butterscotch sauce is ready!
-Let it cool.
-In a bowl,add whipping cream & beat well with the help of beater.
-Add icing sugar & beat until stiff peaks form.
-Take out half quantity of whipping cream in a bowl & reserve for later use.
-In remaining whipping cream,add prepared mango puree (reserve ½ cup for layering) & beat until well combined then transfer to a piping bag.
-In reserved whipping cream,add prepared butterscotch sauce (reserve ½ cup for assembling) & beat until well combined then transfer to a piping bag.
-In a serving dish,drizzle mango puree,add a layer of prepared mango cream & spread evenly.
-Drizzle prepared butterscotch sauce,prepared almond crunch,mango chunks,prepared butterscotch whipped cream & spread evenly.
-Garnish with mango puree,butterscotch sauce,almond caramel crunch,mango cubes & refrigerate until chilled.
Recipe in Urdu:
Directions:
-Bowl mein makhan dal dein aur melt ho janay tak microwave ker lein (40 seconds) & side per rakh dein.
-Chopper mein marie biscuits dal dein aur finely crushed hunay tak process ker lein.
-Melted makhan aur namak dal ker combine hunay tak process ker lein.
-Serving dish mein crumble mixture dal dein aur pan ki base mein firmly set ker ka layer bana lein aur set hunay tak refrigerate ker lein (30 minutes).
Prepare Mango Puree:
-Jug mein aam dal dein aur blend ker ka mango puree tayyar ker lein (approx. 2 Cups required) & side per rakh dein.
Prepare Butterscotch:
-Flat bottom saucepan mein cheeni dal ker pheela lein aur bohat halki ancch per cheeni caramelize aur brown ho janay tak paka lein aur bech bech mein saucepan ko stir ker lein.
-Clean silicon mat per badam dal ker pheela lein aur caramelized sugar ki half quantity dal dein aur half ko bad mein use kernay kliya reserve ker lein.
-Thanda ker lein aur pieces mein break ker llein aur zip lock bag mein dal ker kitchen pounder ki madad sa coarsely crush ker lein.Almond crunch tayyar hai.
-Reserved caramel sugar ko bohat halki ancch per garam karein aur makhan dal ker ache tarhan mix ker lein
-Cream aur vanilla essence dal ker ache tarhan mix ker lein.Butterscotch sauce tayyar hai.
-Thanda ker lein.
-Bowl mein whipping cream dal ker ache tarhan beat ker lein.
-Icing sugar dal dein & stiff peaks form hunay tak ache tarhan beat ker lein.
-Whipping cream ki half quantity ko alag bowl mein nikal lein & bad mein use kernay kliya side per rakh dein.
-Remaining whipping cream mein tayyar mango puree (reserve ½ cup for layering) dal ker ache tarhan beat ker lein & piping bag mein transfer ker lein.
-Reserved whipping cream mein tayyar butterscotch sauce (reserve ½ cup for assembling) dal ker ache tarhan beat ker lein & piping bag mein transfer ker lein.
-Serving dish mein mango puree aur tayyar mango cream dal ker evenly pheela lein.
-Tayyar butterscotch sauce,almond crunch,mango cubes aur tayyar butterscotch whipped cream dal ker evenly pheela lein.
-Mango puree,butterscotch sauce & almond crunch dal dein aur thanda ho janay tak refrigerate ker lein.
Butterscotch Caramel Cheesecake!!! ( Part - 1 ) #shorts l Sujata's Kitchen l
Butterscotch Caramel Cheesecake Recipe!!!
Ingredients For Butterscotch Crunch
• Almond - 2 tbsp
• Cashew nut - 2 tbsp
• Sugar - 1/2 cup
• Butter - 1 tbsp
Ingredients For Cake
• Cheese Spread ( Philadelphia )- 1 cup
• Marie Gold Biscuits - 140gms
• Powder sugar - 4-5 tbsp
• Cream - 3/4 cup
• Rose essence - 1/2 tsp
• Nutella Spread - 1 tbsp
• Honey - 1 tbsp
• Butter - 5-6 tbsp
Preparation Method
Butterscotch Crunch
• In a pan add almond & cashew nut & dry roast for 2 mins on low flame.
• Let it cool down then roughly crushed ( crush it coarsely )& keep aside.
• In the pan add sugar then caramelize it in low flame, do not stir.
• Just swirl the pan.
• When the sugar starts changing its colors, start stirring it.
• Sugar has caramelized.
• Then add butter 1 tbsp ( butter has been at room temperature )
• Immediately mix it till butter melts.
• Add crushed almond, cashew nut & mix it immediately.
• Turn off the flame & remove this mixture on a grassed plate.
• Keep it aside & let it cool down completely.
• Take a ziplock bag & pour the Butterscotch Crunch mixture & crush coarsely.
Preparation For Cake
• In mixer jar add biscuits & grind them to form a fine powder.
• Remove the powder to a bowl & add 5-6 tbsp melted butter, Nutella spread 1 tbsp mix it.
• Add 1 tbsp honey & mix it.
• Mould 9 or 6 inches (loses bottom mould )
• Transfer the biscuits to the mould.
• Make a smooth layer.
• Gently press with any flat surface.
• Place the mould in the fridge for 20 mins.
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