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Saturday, August 4, 2018

Butterscotch cheesecake recipe: Learn to bake cheesecakes




Cheesecakes: they are rich, creamy and full of flavor. A good cheesecake recipe is a must have and so is a handy guide to how one should be baked!

Cheesecakes can be tricky to prepare...over beating, under baking, oh, the details. I have created a "bamphlet" on how to prepare the perfect cheesecake. It will explain the proper procedures on preparing and give tips as to why it may not have turned out the way you expected. CLICK HERE to purchase your copy to be emailed directly to you. You can see a description to the right of this post...just scroll down a little bit and you will see it.

Here is a cheesecake recipe that is not included in the book... Butterscotch cheesecake is nothing short of a perfect cheesecake.

Butterscotch Cheesecake

Crust:

3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted

Filling:

4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon lemon juice
¾ tablespoon vanilla extract
4 eggs
1 cup butterscotch chips, melted

Topping:

1 container of cool whip
Caramel ice cream topping

Pre-heat oven to 325*.
Line 9x13 baking dish with no-stick foil.
In a small bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan.
Bake for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat cheese, sugar, lemon juice and vanilla until smooth.
Add eggs; beat on low speed just until combined.
Add melted butterscotch.
Pour over crust.
Bake for 50-60 minutes or until center is just set and top appears dull.
Refrigerate 4 hours or overnight. (Overnight is best)

When chilled, coat with cool whip. Squeeze topping over cool whip and swirl in with the tip of a knife.


Know what goes perfect with cheesecake? Coffee! CLICK HERE for 15% off Braun coffee maker at Bed Bath & Beyond. This discount is valid until August 19, 2018. 


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