butterscotch – Sweet Tooth Experiments

Butterscotch Macadamia and White Chocolate Cheesecake recipe

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.

Base:

150g biscuits
75g butter

Filling:

175g ricotta
175g mascarpone cheese
35g icing sugar
1 tsn vanilla essence
50ml butterscotch snaps
120g white chocolate
50g macadamia

Method:

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.

Step 2

Step 3

Step 5

Step 9

Step 10

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Ginger and Pineapple Butterscotch Cake

There is not much to say about this cake apart from the fact that it is super amazing, exceeded my expectations, and was impossible to stop eating.

I do like pineapple but its not one of my favorite flavors, thus it’s no surprise I have not baked recently where pineapple is the ingredient hero. As a result I decided it was about time.

After taste testing a few flavour combos with pineapple I decided that the ginger and butterscotch (I know bazaar combo) was my favorite and would be the base of a cake.

This sweet treat is easy peasy to bake that delivers a result that will impress. The texture is pudding like and the butterscotch ‘icing’ is the perfect complement on the pineapple and ginger pairing.

Ingredients:

Cake:

125g butter
110g brown sugar
1 tsn vanilla essence
2 eggs
150g flour
2 tsn baking powder
¼ tsn bi carbonate of soda
2 + ½ tsn ground ginger
80ml milk
360g finely diced pineapple

Butterscotch:

65g butter
65g brown sugar
1 tsn ground ginger

Method:

Pre-heat the oven to 180c degrees and line a 23cm baking tin with baking paper.
Using electric beaters beat the butter, sugar and vanilla in a bowl for 5 minutes or until light and creamy.
Add the eggs one at a time, beating in between each addition.
In another bowl sift the flour, baking powder, bi carb and ginger. Mix to combine.
Add the drained pineapple pieces to the flour and mix until the flour coats the pineapple.
Add the flour mix as well as the milk to the butter mix and beat with electric beaters unit just combine.
Pour the batter into the cake tin and flatten the top with the back of a spoon.
Bake in the oven for 25 minutes or until a skewer inserted in the cake comes out clean.
In the interim, make the butterscotch by placing the butter, sugar, ginger and 40ml of water in a saucepan on a hot stove and stir until the sugar has melted.
Allow the mix to boil on medium heat for 5 minutes or until the Butterscotch has thickened.
Once the cake is cool using a skewer poke holes in the top of the cake.
Pour the butterscotch and allow the cake to soak up the liquid evenly.
Once the cake has cooled completely remove from the cake tin and place on a plate to serve.

Notes:

1 x 845g can of pineapple pieces in juice will easily cover the amount of pineapple you will need for this cake.
I have decorated the cake by placing the left over pineapple in the oven on low for an hour to dry them out as well as a dust of icing sugar.

Ingredients

Step 3

Step 7

Step 10

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.