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 book, titled, The Ultimate Guide To Cheesecakes. It's available here in paperback, for Kindle an Kindle Unlimited!
Here is a cheesecake recipe that is 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 degrees.
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.
Get your extracts from Dolce Foglia here and enter Deanna10 for a discount!
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