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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
Butterscotch Tart - How to Make this Old School Dessert Recipe
Butterscotch tart, an old school recipe for a popular UK dessert. Butter and sugar melted like caramel and poured into a sweet shortcrust tart case. We show you how to make this butterscotch tart at home just like the school dinners!
Butterscotch Tart Ingredients:
Sweet Shortcrust Pastry Tart Case
180 grams (¾ cup) Unsalted Butter
8 tbsp Milk
180 grams (1 cup) Soft Light Brown Sugar
4 tbsp Plain Flour
Luke and Kay from Flawless Food, show you every step of the way how to make this 80's recipe butterscotch tart.
Find the full printable recipe on the blog for this classic dessert.
Recipe --
Video Contents
0:00 - Intro
0:25 - Shortcrust Pastry Tart Case
0:36 - Flour and milk
1:02 - Butterscotch filling
2:07 - Filling the tart case
2:31 - Slice of Butterscotch Tart
2:56 - Taste Test
3:05 - Bloopers - Funny bits
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Low Carb Keto Lemon and Butterscotch Cheese Cake!!
This Keto Lemon and Butterscotch Cheese Cake recipe was inspired by a trip we took to Paris. We were so happy with the results and we have to say - this cheesecake is an absolute winner!!
It really is the best tasting cheesecake we've has and best of all, it's not full of all the unhealthy ingredients!
Is recipe is an absolute must try. We would love to hear your thoughts and feedback in the comments section!
INGREDIENTS:
Base:
110g Almond Flour
15g Coconut Flour
20g Erythritol
1/4 Tsp Salt
1 Tsp Vanilla extract
50 Unsalted Butter
Butterscotch Caramel:
150g Unsalted butter
65g Erythritol (Golden if possible)
3/4 tsp Vanilla Extract
1/4 Tsp Pink Salt
Filling:
400g Cream Cheese
500 ml Double Cream
100g Powdered Erythritol
1/2 Tsp Vanilla Extract
4 Tbsp Fresh Lemon Juice
Bacon Butterscotch Cheesecake
Where the River Narrows_Chef Stephane Lacoste
Original Music by Stephane Lacoste Container
Presented by FoodyTraveller (facebook.com/foodytraveller33; IG: foodytraveller)
Butterscotch Cake ???????? with Cream cheese frosting.
EDS Kitchen and Lifestyle
Butterscotch Cheese Cake | Quick n' Yum
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Eggless Butterscotch Cake Bakery Style | Soft Caramel Cake Recipe| Homemade Butterscotch Sauce
I've been having so much fun creating beautiful layered cakes in my kitchen lately and these are truly some of the most classic flavours. Today, we're making yet another classic, an eggless bakery style butterscotch cake which is very soft and delicious. Let's get started!
Written recipe -
Ingredients -
Cake:
2 +1/4 cup (270gms) maida
3/4 cup (180ml) oil
1 cup (200gms) brown sugar
1 + 1/2 cup (427gms)yogurt
1tsp (5ml) vanilla
3/4 tsp (4.5gms) baking soda
1 + 1/2 tsp (6gms) baking powder
1/2 cup (70gms) butterscotch nuts
Butterscotch sauce:
1/4 cup (50gms) butter
1/2 cup (115gms) fresh cream
1/2 cup (100gms) brown sugar
For buttercream
2 cups (450gms) butter
4 cups (520gms) icing sugar
3 tbsp (45ml) butterscotch sauce
How to make praline/ caramelised cashews for homemade butterscotch cake :
¼ cup cashews
¼ cup granulated sugar
1tbsp water
Process:
In a saucepan over low medium heat add sugar and water in a pan and cook till the sugar reaches a nice golden brown colour.
Immediately add in cashews and use a spatula to coat them in the sugar completely.
Transfer the coated cashews onto a parchment paper or silicone sheet. Let it cool down.
Once cooled, chop the cashews and add them in between the cake layers.
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how to make butterscotch cake at home without eggs and condensed milk