90 Minutes
Cheesecake with Butterscotch Sauce

Cheesecake with Butterscotch Sauce

A smooth cooked vanilla cheesecake with a crispy hobknob base and a thick butterscotch topping


How it's doneDirections

Step 1

Set the oven to 165C 365F or gas mark 3

Step 2

Line the cake tin, wrap the outside of the tin in two layers of foil to ensure it is water proof.

Step 3

Put the biscuits in the food processor and blend to a crumb

Step 4

Put the butter in a bowl, melt the butter.

Empty the contents of the food processor into the bowl and mix the ingredients.

Step 5

Place the biscuit mixture into the tin, press down to form a solid base.

Bake for 8 to 10 mins then remove from the oven.

Step 6

Finely chop the chocolate, spread over the base then set aside to cool.

Step 7

Clean the processor.

Place the cream, sugar, cheese, eggs, egg yolk, cornflour and vanilla into the food processor. Blend until smooth

Step 8

Add the schnapps, blend until smooth.

Step 9

Place the cake tin in a roasting tin.

Pour the cheese mixture into the cake tin and pour boiling water into the roasting tin.

Step 10

120 Minutes

Cake for 1 hour until the cake is set with a slight wobble.

Remove from the oven.

Remove the foil and leave to cool in the tin. Refrigerate for 1 hour.

Step 11

While the cake is cooling, add the butter, sugar and syrup to a pan.

Bring to the boil and boil for a few minutes, add the cream and the schnapps

Step 12

Cook until the mixture is thick and syrupy.

Remove from the heat and cool till just warm

Step 13

Remove the cake tin.

Pour the butterscotch sauce over the cheesecake, place the remaining sauce in a jug.

This recipe is from the Nigella Lawson recipe book Feasts with a little twist from SoCook

What you needIngredients

Servings 10
  • 1 Medium Bowl
  • 1 Cake tin (9 inch/23 cms) Loose Bottom or Springform
  • 1 Food Processor
  • 1 Roasting Tin
  • 2 Small Pans
  • 250 grams hobnob Biscuits
  • 75 grams Butter
  • 700 grams Cream Cheese
  • 100 grams Caster Sugar
  • 5 Eggs
  • 1 Egg Yolk
  • 100 grams White Chocolate
  • 125 ml Double Cream
  • 2 tbsp Corn Flower
  • 1 tsp Vanilla Extract
  • 60 ml Apple Schnapps
  • 50 grams Butter
  • 3 tbsp Light Brown Sugar
  • 150 grams Syrup
  • 2 tbsp Granulated Sugar
  • 125 ml Double Cream
  • 2 tsp Apple Schnapps

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