Tamarind Cheesecake
Sweet, tangy and glossy — tamarind caramel glaze over the creamiest baked cheesecake.
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Butterscotch Cheesecake
Brown sugar, butter and cream in the silkiest baked cheesecake, drowned in glossy butterscotch.
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 150g brown sugar
- 3 eggs
- 200ml sour cream
- 100g butterscotch sauce
- 1 tsp vanilla extract
- 150g butterscotch sauce, warmed (for topping)
How to make it
- Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
- Beat cream cheese, brown sugar, eggs, sour cream, butterscotch sauce and vanilla until smooth.
- Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
- Pour the warmed butterscotch sauce over the top and let it drip down the sides, slice and serve.
