Butterscotch Cheesecake | EASY TO LEARN | QUICK RECIPES
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NO BAKE BUTTERSCOTCH CHEESECAKE / Salted Caramel Cheesecake / NILA'S CUISINE
NO BAKE BUTTERSCOTCH CHEESECAKE
My measurements:
1 cup - 250 ml
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Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
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No bake Butterscotch Cheesecake (eggless)
I have shown you a very easy method of making this cheese cake without any agar agar, gelatine or even oven. I have made butterscotch flavour but you can make simple vanilla and use any fruit compote.
Ingredients
For base
250 gms digestive biscuits
130 gms butter
Butterscotch sauce
1 cup of brown sugar
1/2 cup water
1/3 cup salted butter
1/2 cup cream
cream cheese filling
500 gms of creamchesee
70 gms sugar
300 ml of whipping cream
1 TSP butterscotch essence
130 gms butterscotch sauce
Hazelnut praline
Sugar 80 gm
Hazel nut 120 gm
Water 25 gm
Roast the hazelnut in oven at 160 for 10 minutes or dry roast it in a pan on medium heat.
Boil sugar and water on a low medium heat. When sugar starts to change light brown colour add in the hazelnut and coat it well in sugar caramel. Transfer it to greased plate or silicone mat and spread. Once cooled grind it using mixer. Your pralines are ready
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Butterscotch Cheesecake with Chocolate Drizzle
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This butterscotch cheesecake is decadently rich - so take just a small piece!
Graham cracker crust - recipe follows
3 packages (8 oz. each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1-3/4 cups (11-oz. pkg.) HERSHEY'S Butterscotch Chips
2 tablespoons milk
4 eggs
Chocolate drizzle - recipe follows
Prepare graham cracker crust. Increase oven temperature to 350°F.
Beat cream cheese, sugar and flour in large bowl on medium speed of mixer until smooth. Place butterscotch chips and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Blend butterscotch mixture into cream cheese mixture. Add eggs, one at a time, mixing well after each addition. Pour mixture over prepared crust.
Bake 40 to 45 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool completely; remove side of pan.
Prepare chocolate drizzle; drizzle over top of cheesecake. Cover; refrigerate leftover cheesecake. Makes 12 servings.
GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
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