How to Make Butterscotch Cheesecake
Did someone say butterscotch? It's all everyone will be talking about once they try this Butterscotch Cheesecake with Butterscotch Sauce. A smooth and creamy cheesecake packed with delectable butterscotch flavor sits atop a buttery graham cracker crust. Crème Chantilly and a butterscotch sauce make the finishing touches. #butterscotch #imperialsugar #cheesecake
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CHOCO BUTTERNUT MUNCHKINS | DONUT BALLS | Dunkin Donut Copycat
CHOCO BUTTERNUT MUNCHKINS
✔️Cake
2 pieces eggs
1 cup fresh or evap milk [240 ml]
1/2 cup veg. oil [120 ml]
1 tsp vanilla
1 cup light brown or white sugar [200 grams]
1 & 1/2 cup all purpose flour [192 grams]
3/4 cup unsweetened cocoa powder [75 grams]
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
✔️Choco Glaze
1 cup powdered sugar [120 grams]
1/4 cup unsweetened cocoa powder [25 grams]
1/4 cup + 2 tbsp fresh or evap milk [90 ml]
✔️Streusel
1/2 cup butter / margarine [115 grams]
1 cup desiccated coconut [100 grams]
1 cup all purpose flour [128 grams]
1/2 cup milk powder [50 grams]
1/2 cup white sugar [100 grams]
1 tbsp orange food dye (may adjust amount until desired color is achieved)
✅CORRECTION ON COCOA POWDER UNIT CONVERSION (please ignore the gram unit of cocoa in the video & follow as listed below)
3/4 cup = 75 grams
1/4 cup = 25 grams
Baking time: 20-30 mins @ 180C (356F)
????Please check your actual cake texture when baking coz time/temp may vary with oven specs
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Butterscotch Cheesecake Bars | Delish
The more butterscotch the better.
DIRECTIONS
1. Make crust: Butter a 9-x-13 baking pan and line with parchment paper, leaving a 2 overhang on all sides. Butter parchment. Set rack in the middle of the oven and preheat oven to 350 degrees F.
2. In a food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a medium bowl, add melted butter, and use a fork or your fingers to blend mixture until crumbs are evenly moist. Press into prepared pan and transfer to freezer for 10 minutes.
3. Bake crust for 12 minutes, then transfer to a cooling rack. Reduce oven temperature to 325 degrees F.
4. Make cheesecake: In a small saucepan over low heat, warm butterscotch chips and heavy cream, stirring frequently, until chips are melted and mixture is smooth. Remove from heat and set aside to cool.
5. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat cream cheese on medium speed, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add 3/4 of the butterscotch mixture (save the rest for drizzling over the bars) and sour cream and beat on low until completely smooth and streak-free, 1 minute more.
6. Pour cheesecake batter over cooled crust and smooth top with a spatula. Bake until set around edges and just barely jiggling in center, 35 to 40 minutes. Transfer to a cooling rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate at least 3 hours and up to overnight.
7. When ready to serve, heat up remaining butterscotch glaze. Cut cheesecake into squares and place on a serving tray. Pour butterscotch glaze over bars and serve.
INGREDIENTS
FOR THE CRUST
18 graham crackers
3 tbsp. sugar
1/4 tsp. salt
1 stick unsalted butter, melted
FOR THE CHEESECAKE
1 1/2 c. butterscotch chips
1 c. heavy cream
3 8-oz. packages cream cheese, room temperature
1 c. sugar
1/4 tsp. salt
2 tsp. pure vanilla extract
3 large eggs, room temperature
3/4 c. sour cream
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Butterscotch By mhelchoice Madiskarteng Nanay
Chewy Butterscotch bar ba ang hanap mo eto try mo 145 pesos lng pero sa lasa panalo at pwede ka nang kumita
2 1/2cup All-purpose flour
1 1/2 Brown sugar
3 Large Egg
200g. buttercup/Margarine
1tbsp. Vanilla
1tsp.Salt
1/8cup Glucose
1/8 cup Dice Cashew
baked in Preheated Oven 170c' for 25-35mins.
makes 32 slice
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Butterscotch Bars
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Packed with a rich, intense flavor, these butterscotch bars are a easy-to-make treat. They've got a nice crispy texture with a smooth, creamy finish! | wyseguide.com
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#butterscotch #bars
------------------------------
INGREDIENTS
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup sugar
- 2 eggs
- 2 1/2 cups graham cracker crumbs
- 2 cups marshmallows
- 1 cup sweetened shredded coconut
- 6 ounces butterscotch chips
- 1/2 cup smooth peanut butter
INSTRUCTIONS
Prepare graham cracker crumbs by placing in a bag and using a rolling pin to crush them. A food processor can also be used. When finely crushed, set aside until ready to use.
Prepare a 9x13 baking pan by lining it with a parchment paper sling. Spray the paper with baking spray and set aside.
In a saucepan, heat butter over low heat. Once melted, whisk in sugar and eggs. Over medium heat, bring to a low simmer and continue to cook for five minutes. Remove from heat and let cool about 10 minutes.
Add graham cracker crumbs, marshmallows and coconut. Stir to combine everything.
Pour into prepared baking pan and spread evenly. Set bars aside and prepare topping.
Melt butterscotch chips and peanut butter in microwave in 30-second increments until completely smooth, about three 30-second increments. Spread over prepared bars and smooth out, making sure to spread into the corners.
Allow bars to cool at least two hours before cutting to ensure the topping has set. Cut into small squares and enjoy.