Butterscotch Cheesecake With White Choc Macadamia Nut Brittle Recipes

BUTTERSCOTCH CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Lightly butter a springform pan.
• In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
• Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
• Bake for 15 minutes, then set the pan aside to cool.
• For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy.
• Remove the pan from the heat.
• Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
• Add the eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl.
• Then add the sour cream, flour, and vanilla and beat until smooth.
• Add the butterscotch mixture and beat on low speed until smooth.
• Scrape down the bowl.
• Pour the filling into the prepared pan and smooth the top.
• Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
• Place the cake in the middle rack of the oven and bake for 1 hour.
• Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
• Remove the cake from the oven and place it on a wire rack to cool to room temperature.
• Cover the cake with foil and refrigerate for at least 4 hours or overnight.
• Garnish: Drizzle half of the warm caramel sauce over the cake.
• Sprinkle the chopped Turtle candies evenly over the caramel.
• Drizzle the remaining caramel over the candies.
• To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
• Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

BUTTERSCOTCH CHEESECAKE WITH WHITE CHOC & MACADAMIA NUT BRITTLE

Steps:

• Method Biscuit Crust Preheat the oven to 180 ºC. Blitz the biscuits in a food processor to form fine crumbs and then add in the melted butter. Mix to combine. Grease and line a 20 cm round springform tin with baking paper. Tip the biscuit crumb into the springform tin and evenly press in down. Push the biscuit mixture all the way up the sides and press in firmly. Place into the oven and bake for 10 minutes. Remove and allow to cool. Butterscotch Sauce Melt the butter in a saucepan. Whisk in the brown sugar, add the cream and mix to combine. Let the mixture bubble and thicken for 5 minutes without stirring. Remove from the heat and whisk in the vanilla extract and salt. Allow it to cool. Cheesecake Place the cream cheese, eggs, sugar, flour, crème frâiche and vanilla extract in a bowl and blend together well. Pour a 1/3 of the cheesecake mixture over the baked base and then drizzle approximately 3 tablespoons of the butterscotch sauce over the cheesecake mixture. Top up with another 1/3 of cheesecake mixture and then another 3 tablespoons of butterscotch sauce. End with a final topping of the rest of the cheesecake mixture. Bake for 15 minutes at 180 ºC, then turn the oven down to 140 ºC and bake for a further 50 minutes. Then, turn the oven off and allow the cheesecake to cool in the oven. If you have the time, you can do this in the evening and leave it in the oven overnight until the next morning. Refrigerate it for at least 1 ½ hours before you take it out of the tin. Topping Melt the white chocolate and spread onto a sheet of baking paper about 3mm thick, sprinkle with the chopped roasted macadamia nuts and allow it to harden. Roughly chop the brittle. To serve, drizzle the butterscotch sauce over the top of the cheesecake and top with the macadamia chocolate brittle.

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE

Steps:

• 1. Preheat oven to 350 degrees F. In a blender or food processor, finely chop 1/2 cup macadamia nuts with 2 tablespoons sugar. Place in a medium bowl and add graham cracker crumbs and melted butter; mix well. Press into bottom of a 10-inch springform pan. In a large bowl, with an electric beater on medium speed, beat cream cheese, the remaining 1 cup sugar, and the eggs until smooth. Add sour cream then the melted white baking bars, mixing until well combined after each addition. With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture. Pour over crust and bake 45 to 50 minutes, until almost set in the center. Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove from oven and allow to cool completely then cover and chill at least 4 hours, or overnight.

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE RECIPE - (4.1/5)

Steps:

• Preheat your oven to 350 degrees. Make the caramel first. In a small saucepot, melt the butter and sugar together over medium high heat. Cook, stirring occasionally, until thickened and golden brown, about 7-10 minutes. The longer you cook it, the stronger the flavor it is. If you don't want a really strong caramel, cook it closer to 7 minutes. Let it cool about 2 minutes and then whisk in the cream carefully. It may have a tendency to puff up and boil. Mix the crust layer ingredients together. Spray a springform pan with non stick spray. Spread the crust mixture on the bottom of the springform pan. Cook the crust layer 8-10 minutes or until it's slightly firm in the center and not as sticky. Meanwhile, for the cheesecake layer, in a stand mixer, beat the cream cheese until soft. Scrape down the sides, add in the sugar, and beat again until combined. Scrape the bowl down again and add in the remaining ingredients. Mix until well incorporated and smooth. Gently spread half of the cheesecake mixture over the crust layer. Drizzle in some caramel, all the white chocolate, and most of the Macadamia nuts (leave some for garnishing). Spread the remaining cheesecake mixture over the top. Make a large foil tent to cover over the cheesecake pan. This will keep your cheesecake white. Bake the cheesecake for 1 hour. Remove foil tent and cook in five-minute increments until the center is set. Refrigerate or even freeze until cold. When the cheesecake is cold, beat the heavy cream and powdered sugar in a mixer until stiff. Put a dollop of whipped cream on the cheesecake slices, drizzle caramel over, and the remaining Macadamia nuts.

MACADAMIA NUT BRITTLE

Steps:

• Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside.
• Place the sugar in a medium deep saucepan. Add the corn syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer.
• Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts.
• Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil.
• Cut or break the brittle into desired pieces.

BUTTERSCOTCH BLONDIES WITH MACADAMIA NUTS AND CHOCOLATE

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving a 2-inch overhang on 2 sides.
• In a medium saucepan, heat the butter over medium-high heat until melted. Continue to cook the butter, swirling the pan often, until the milk solids turn golden brown and the butter smells nutty, about 5 minutes.
• Remove the pan from the heat and let it cool for a few minutes. (You don't want the egg to scramble when you stir it in.) Stir in the brown sugar until smooth. Then stir in the egg and the vanilla extract. Stir in the flour, salt, baking powder, and baking soda. Then add half of the chocolate and half of the macadamia nuts. The batter will be thick.
• Tip the mixture out into the prepared pan. Use an offset spatula to smooth the dough to an even thickness. Sprinkle with the remaining chocolate and macadamia nuts. Bake until the dough is puffed and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Let cool on a rack. Using the parchment, lift the bar out of the pan and onto a cutting board. Cut into pieces and serve.

MACADAMIA NUT BRITTLE

Steps:

• In a saucepan boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate. It should be amber-brown. Stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silpat and let cool. Break up into chunks (for brittle, just chop or crush with the bottom of a bottle). Store in an airtight container.

CHOCOLATE-BUTTERSCOTCH SWIRL CHEESECAKE

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F.
• For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
• For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
• Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
• Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
• Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
• Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.

WHITE CHOCOLATE MACADAMIA NUT CHEESECAKE

Steps:

• 1. Stir the crumbs, nuts, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are moist. Press crumb mixture into a buttered spring form pan. Put the pan in the freezer while oven is preheating to 350 degrees.
• 2. Place spring form pan on a baking sheet. Bake crust for 10 minutes. Set crust aside to cool on a rack. Reduce oven temperature to 325 degrees.
• 3. In a large bowl, beat the cream cheese until it is soft, about 4 minutes on low speed. Add the sugar and the salt and continue to beat another 4 minutes, until the cream cheese is light, on low speed. Beat in the vanilla. Add eggs, one at a time, beating for 1 minute after each addition, on low speed. Stir in the heavy cream. Pour in the cooled melted white chocolate. Stir into batter with a rubber spatula.
• 4. Bake the cheesecake for 1 hour, 15 minutes to 1 hour, 30 minutes or until center is almost set. Cool on a rack. When cake is cool, cover and refrigerate overnight.
• 5. Remove cake from spring form pan when chilled and garnish with chopped macadamia nuts.
• 6. Use a water bath to prevent cracks in cake.