Butterscotch Cheesecake (Gluten-Free)
How to Make a Gluten-Free Butterscotch Cheesecake
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PastryChefOnline
INGREDIENTS
FOR THE CRUST
1/2 cup gluten free rolled oats
3/4 cup mixed salted nuts (or 3/4 cup of your favorite toasted nut/s)
pinch of salt (I use Morton's kosher salt)
3 Tablespoons dark brown sugar
3 Tablespoons cold butter
FOR THE CHEESECAKE
11 oz dark brown sugar (1 1/3 cups, packed)
4 oz unsalted butter (1 stick)
1/2 teaspoon kosher salt (I use Morton's)
6 oz heavy cream (3/4 cup)
24 oz full fat cream cheese (3 8oz blocks), at room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract or paste
FOR THE BROWN SUGAR MERINGUE
3 large egg whites
6 oz dark brown sugar (generous 3/4 cup, packed)
heavy pinch of salt
1/2 teaspoon vanilla extract or paste
FOR THE BUTTERSCOTCH SAUCE
3 oz unsalted butter (6 Tablespoons or 3/4 stick)
4 oz dark brown sugar (1/2 cup, packed)
1/4 teaspoon kosher salt (I use Morton's)
6 oz heavy cream (3.4 cup)
INSTRUCTIONS
To Make the Crust
Line the bottom of a springform pan with a parchment circle. Spray the sides with pan spray. Wrap the bottom of the pan in two thicknesses of heavy duty aluminum foil. Preheat your oven to 350F.
Put the rolled oats, nuts, salt, and dark brown sugar into the bowl of your food processor. Process in pulses until fairly finely ground, but don't overprocess and end up with mixed nut butter.
Cut the butter into pieces and scatter them into the bowl. Pulse to combine.
Press evenly into the bottom of your 8 springform pan.
Bake for 10-12 minutes and remove from oven. Allow to cool at least 30 minutes before adding the cheesecake batter.
To Make the Cheesecake Batter
In a medium, heavy-bottomed saucepan, heat the butter over medium heat until about halfway melted.
Add the dark brown sugar and salt and stir well. Continue to heat, stirring constantly, until the butter has all melted and the sugar has dissolved. Not all will dissolve because there isn't enough water in that small amount of butter to dissolve all the sugar. That's okay.
Keep cooking and stirring, raising the heat to medium-high, until the sugar starts to caramelize.
You'll smell that distinctive burned sugar smell and probably see some smoke rising from the pot. Stir for another few seconds, then carefully pour in the cream and remove from the heat.
Whisk well until as smooth as you can get it. Strain through a fine mesh strainer to catch any bits of sugar crystals.Set aside to cool until warm, stirring occasionally to further cool it, about 30-45 minutes.
Preheat oven to 325F and put a large pot or kettle of water on to boil.
Put the softened blocks of cream cheese into a large bowl. Mix with your hand mixer until smooth.
Pour in about 1/3 of the butterscotch and blend until smooth, scraping bowl as necessary.
Add the rest in two more additions, mixing in between on medium speed.
Add the eggs, one at a time, and blend well, scraping bowl as needed.
Blend in the vanilla and scrape the bowl while folding the batter together really well.
Pour into the prepared pan and smooth the top.
Place the pan into a larger roasting pan and put into the oven. Pour in boiling water to come halfway up the sides of the springform pan (about 1 1/2).
Bake until the cheesecake is deep golden brown on top and is set completely around the edges with just a bit of a jiggle in the center. You're looking for an internal temperature of 165F. This will take anywhere from 1 to 1 1/2 hours, depending on your oven.
Turn off the oven and crack open the door. Let the cake cool in the water bath for about an hour. Then remove to cool completely on a cooling rack. Chill at least 6 hours.
Swiss Meringue: Watch the video for the procedure. The Butterscotch Sauce for Serving is optional (okay, not really)! Make it just the way you make the sauce to put in the batter using the second set of measurements.
Enjoy!
Butterscotch Cheesecake Bars | Delish
The more butterscotch the better.
DIRECTIONS
1. Make crust: Butter a 9-x-13 baking pan and line with parchment paper, leaving a 2 overhang on all sides. Butter parchment. Set rack in the middle of the oven and preheat oven to 350 degrees F.
2. In a food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a medium bowl, add melted butter, and use a fork or your fingers to blend mixture until crumbs are evenly moist. Press into prepared pan and transfer to freezer for 10 minutes.
3. Bake crust for 12 minutes, then transfer to a cooling rack. Reduce oven temperature to 325 degrees F.
4. Make cheesecake: In a small saucepan over low heat, warm butterscotch chips and heavy cream, stirring frequently, until chips are melted and mixture is smooth. Remove from heat and set aside to cool.
5. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat cream cheese on medium speed, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add 3/4 of the butterscotch mixture (save the rest for drizzling over the bars) and sour cream and beat on low until completely smooth and streak-free, 1 minute more.
6. Pour cheesecake batter over cooled crust and smooth top with a spatula. Bake until set around edges and just barely jiggling in center, 35 to 40 minutes. Transfer to a cooling rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate at least 3 hours and up to overnight.
7. When ready to serve, heat up remaining butterscotch glaze. Cut cheesecake into squares and place on a serving tray. Pour butterscotch glaze over bars and serve.
INGREDIENTS
FOR THE CRUST
18 graham crackers
3 tbsp. sugar
1/4 tsp. salt
1 stick unsalted butter, melted
FOR THE CHEESECAKE
1 1/2 c. butterscotch chips
1 c. heavy cream
3 8-oz. packages cream cheese, room temperature
1 c. sugar
1/4 tsp. salt
2 tsp. pure vanilla extract
3 large eggs, room temperature
3/4 c. sour cream
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No bake Butterscotch cheese cake
Perfect butterscotch cheesecake without baking. Few ingredients easy steps to make.
Super delicious.
homemade cream cheese recipe-
Enjoy ????
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Butterscotch Cheesecake | Cheesecake Recipe | Homec Mom
A Yummy Cheesecake Recipe. Made With homemade caramel sauce. A must try recipe which everyone will love ????
???? Ingredients:
For The Caramel Sauce:
Sugar 1-1/2 cup
Butter ???? 6 tbsp
Salt ???? 1/4 tsp
Cream 1/2 cup
For the Cheesecake:
Graham Crackers or Lotus
Biscuits. You can have any
biscuits of your choice and
taste. 1-1/2 cup
Cream Cheese 16 oz
Eggs ???? 3 large
Condensed Milk 14 oz
???? Method:
Make Caramel Sauce according to the method. Adding Butter and cream. Let it cool and put it in a jar.
Pre-heat the oven to 350’F and we’ll start the easy crust. Grease a springform pan oil or butter. Place butter paper in the bottom. Grease it too.
Crush the cookies in a blender. Add butter. Mix well. Once combined transfer it to the baking pan. Press well. Keep it aside.
For the cheesecake filling. Take a large mixing bowl. Put the cream cheese in it and starr mixing. Using an electric hand mixer. Beat well. Add the eggs. Keep mixing. Now add the Condensed Milk. Beat well for 2-3 more minutes. Now transfer this filling to the pan with crust.
Bake for 30-35 minutes or untill firm. Let it cool. Pour the Caramel Sauce over it. Refrigerate it for 2-3 hours.
Beat the cream well. Add sugar. Few drops of vanilla essence. Cream should be chilled. Beat till soft peaks form.
Now put the cream on top of the cake. And decorate as you like ????
Enjoy ????
#butterscotchcheesecake #cheesecakerecipe #homecmom #cheesecake #homecmom
butterscotch cheesecake | Eat with me - Loki