Butterscotch Cheesecake with a Buttery Crumble

Yields: 12 servings
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes (plus cooling and chilling)
Chill Time: Minimum 6 hours, preferably overnight
Total Time: 8 hours 40 minutes (mostly inactive)

Skill Level: Intermediate
Cooking Intensity: Medium

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Ingredients

For the Base:

• 200g (7 oz) digestive biscuits (or graham crackers)

• 100g (3.5 oz) unsalted butter, melted

• 1 tbsp light brown sugar

For the Butterscotch Sauce:

• 100g (3.5 oz) light brown sugar

• 75g (2.6 oz) unsalted butter

• 120ml (½ cup) double cream (heavy cream)

• 1 tsp vanilla extract

• ½ tsp sea salt

For the Cheesecake Filling:

• 900g (32 oz) full-fat cream cheese, room temperature

• 200g (1 cup) granulated sugar

• 3 tbsp all-purpose flour

• 4 large eggs, room temperature

• 120ml (½ cup) sour cream, room temperature

• 2 tsp vanilla extract

For the Buttery Crumble Topping:

• 60g (½ cup) all-purpose flour

• 40g (⅓ cup) rolled oats

• 50g (¼ cup) light brown sugar

• 50g (1.7 oz) cold unsalted butter, cubed

• Pinch of salt

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Equipment

• 23cm (9-inch) springform pan

• Food processor

• Electric hand mixer or stand mixer

• Medium saucepan

• Baking sheet

• Parchment paper

• Large roasting pan (for water bath)

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Instructions

Step 1: Prepare the Base

1. Preheat your oven to 160°C (325°F). Grease the springform pan and line the bottom with parchment paper.

2. Place the digestive biscuits in a food processor and blitz until you have fine crumbs. Alternatively, place them in a sealed bag and crush with a rolling pin.

3. In a medium bowl, combine the biscuit crumbs, melted butter, and 1 tbsp of brown sugar. Mix until the crumbs are thoroughly coated and resemble wet sand.

4. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to compact it.

5. Bake for 10 minutes. Remove from the oven and set aside to cool. Reduce the oven temperature to 150°C (300°F).

Step 2: Make the Butterscotch Sauce

1. While the base is cooling, make the sauce. In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until the sugar has dissolved and the mixture is smooth.

2. Bring to a gentle boil and cook for 2 minutes, stirring continuously.

3. Carefully and slowly pour in the double cream while whisking constantly (the mixture will bubble vigorously). Whisk until the sauce is smooth and thickened, about 2-3 more minutes.

4. Remove from heat and stir in the vanilla extract and sea salt. Set aside to cool slightly.

Step 3: Make the Cheesecake Filling

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese on medium speed until it is completely smooth and lump-free, about 3 minutes. Scrape down the sides and bottom of the bowl.

2. Add the granulated sugar and flour and beat until combined.

3. Add the eggs one at a time, beating on low speed just until each egg is incorporated. Scrape down the bowl after each addition. Do not overmix.

4. Add the sour cream and vanilla extract and mix on low until just combined.

5. Finally, pour in the slightly cooled butterscotch sauce and gently fold it through the batter until you achieve a marbled effect. Don’t fully mix it in; streaks are good.

Step 4: Prepare the Water Bath and Bake

1. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminium foil to prevent water from seeping in.

2. Pour the cheesecake filling over the prepared base and smooth the top.

3. Place the wrapped springform pan inside a large roasting pan. Place the roasting pan in the preheated oven and carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.

4. Bake for 1 hour to 1 hour 10 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle (it will firm up as it cools).

5. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.

Step 5: Make the Buttery Crumble

1. While the cheesecake is cooling in the oven, make the crumble. Increase oven temperature to 180°C (350°F). Line a baking sheet with parchment paper.

2. In a bowl, combine the flour, oats, brown sugar, and salt. Add the cold, cubed butter.

3. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some larger clumps.

4. Spread the mixture evenly on the prepared baking sheet and bake for 10-12 minutes, stirring halfway, until golden brown and crisp. Allow to cool completely. It will harden as it cools.

Step 6: Chill and Serve

1. After the hour in the oven, remove the cheesecake (still in the springform pan) from the water bath. Carefully remove the foil and run a thin knife around the edge to loosen it from the pan (this also helps prevent cracking).

2. Allow it to cool completely to room temperature on a wire rack, then cover and refrigerate for at least 6 hours, but preferably overnight.

3. To serve: Carefully remove the sides of the springform pan. Place the cheesecake on a serving plate. Generously sprinkle the cooled buttery crumble over the top. Slice with a sharp knife dipped in hot water for clean cuts.

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Notes & Tips

• Room Temperature is Key: Ensuring your cream cheese, eggs, and sour cream are at room temperature is crucial for a smooth, lump-free batter that bakes evenly.

• Don’t Overmix: Once the eggs are added, mix on low speed and only until combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up and crack.

• Water Bath: The water bath (or bain-marie) creates a humid oven environment, ensuring gentle, even heat. This is the secret to a creamy texture and prevents cracks.

• Storage: Store the cheesecake covered in the refrigerator for up to 5 days. Add the crumble topping just before serving to keep it crisp.

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Nutrition Information (Per Serving)

• Calories: ~780 kcal

• Total Fat: 55g

• Saturated Fat: 33g

• Cholesterol: 205mg

• Sodium: 450mg

• Total Carbohydrates: 65g

• Dietary Fiber: 1g

• Sugars: 50g

• Protein: 9g

Please note: Nutritional information is an estimate only and may vary based on specific ingredients and portion sizes.