For a while now I have been trying to make a delicious dessert with a bottle of butterscotch snapps that I have left over from a cocktail night.
I figured I have never baked with butterscotch before and was really interested in experimenting and making it a hero ingredient.
For flavor pairing inspiration I thought about what works well with butterscotch sauce (hmmm butterscotch sauce). Vanilla and white chocolate seemed to have similar flavor profiles and worked well.
I decided on a cheesecake as the cake type, as I’m not a fan of heaps of cream and fat I decided to use low fat ricotta and mascarpone cheese as the filling foundation. I’ve made cheesecakes with ricotta before and they have worked brilliantly.
To ensure the textures were balanced I added chopped macadamias to provide some crunch, which goes perfectly with vanilla and white chocolate.
The outcome was a luscious and decadent cheesecake with grown up flavors that you can eat and enjoy more guilt free that usual.
- 150g biscuits
- 75g butter
- 175g ricotta
- 175g mascarpone cheese
- 35g icing sugar
- 1 tsn vanilla essence
- 50ml butterscotch snaps
- 120g white chocolate
- 50g macadamia
- Line a 25cm spring form cake tin with baking paper.
- Place the biscuits and soften butter in a food processor and blitz until the mix resembles fine breadcrumbs.
- Press mix into the bottom and sides of the lined cake tin.
- Place the tin in the fridge to set.
- Place the ricotta into a food processor until smooth.
- Melt 40g of white chocolate and leave aside until cool to room temprature.
- Transfer the ricotta into a large bowl with the mascarpone cheese, icing sugar, vanilla and butterscotch and beat using a hand whisk until just combine.
- Add the melted white chocolate and whisk with the hand whisk until combine.
- Finley chop up the remaining 80g white chocolate and the macadamia nuts and stir into the filling.
- Pour the filling onto the base and place into the fridge for 3 hours to set.
Note: I have decorated with some extra chocolate and nuts chopped up as well as a few raspberries for decoration.
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