Instructions
1. Prepare the Crumble: In a medium bowl, combine the biscuit/graham cracker crumbs, melted butter, and brown sugar. Mix until well combined and the crumbs are moistened.
2. Form the Base: Press about two-thirds of the crumble mixture firmly into the bottom of an 8-inch (20cm) springform pan. Reserve the remaining one-third for the topping. Chill the base in the refrigerator for at least 15 minutes while you prepare the filling.
3. Whip the Cream: In a large bowl, using an electric mixer, whip the cold heavy cream until stiff peaks form. Set aside.
4. Make the Cheesecake Filling: In a separate large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, with no lumps.
5. Add Flavor: Stir in the butterscotch sauce, vanilla extract, and a pinch of salt into the cream cheese mixture until fully incorporated.
6. Fold in Cream: Gently fold the whipped cream into the butterscotch cream cheese mixture until just combined. Be careful not to overmix, as this can deflate the cream.
7. Assemble the Cheesecake: Pour the butterscotch cheesecake filling over the chilled crumble base in the springform pan. Smooth the top with a spatula.
8. Add Topping & Chill: Sprinkle the reserved crumble mixture evenly over the top of the cheesecake. Loosely cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is firm and set.
9. Serve: Once set, carefully remove the cheesecake from the springform pan. Drizzle with extra butterscotch sauce, if desired, before slicing and serving.
Short Tips
* Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
* Don’t overmix the cream cheese mixture once the cream is folded in, as this can make the cheesecake less airy.
* A springform pan makes it easy to remove the cheesecake without damaging it. If you don’t have one, you can line a regular pie dish with parchment paper with an overhang to lift it out.
* For a homemade butterscotch sauce, simply melt 1/2 cup (113g) unsalted butter, stir in 1 cup (200g) brown sugar, 1/4 cup (60ml) heavy cream, and a pinch of salt. Simmer for 3-5 minutes until thickened, then stir in 1 teaspoon vanilla extract. Let it cool before using.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
