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Bec’s Butterscotch Cheesecake (no bake)

White and black plates with butterscotch cheesecake

This light creamy “no bake” cheesecake went down a treat this weekend. I asked earlier in the week on our Facebook Page what sort of cheesecakes people preferred. It was only then that I realised I didn’t have a fridge-set cheesecake recipe on my site (I know, shocking, right?). So its time for some recipe development 🙂

With the family sitting around the table, I thought I’d ask them what flavours they liked in a cheesecake. Everyone wanted something different,?‍♀️so many ideas… So I wrote a list and came up with this, everyone agreed that the flavour combination of salted butterscotch cheesecake topped with butterscotch and toasted pecans, was an acceptable (and possibly delicious) combination.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Does a no bake butterscotch cheesecake sound good to you?

First, you need to make the butterscotch sauce. Butterscotch sauce is much easier than caramel sauce, so lets get on with it…

What’s the difference between Butterscotch and Caramel?

There is a little confusion out there, and I think we need to set people straight. Caramel is made with granulated sugar, usually caster; it’s heated and melted until it’s golden brown, but not burnt. It has to reach a specific temperature before the caramelisation starts to happen. Burning is easy to do if you’re not watching it. Butterscotch, on the other hand, is much easier to make. Butterscotch is simply made with brown or dark brown sugar. We still dissolve the sugar, but we’re not looking to colour it (as it’s the molasses that gives the flavour and colour to butterscotch, not the temperature).

My recipe is a little bit of a mix of using dark brown sugar and a touch of caster sugar (and I’m using a little science here). Again, this recipe doesn’t need to be super precise (and can adapt to suit you), but it certainly is tasty.

A jar on a wooden board with butterscotch and spoon

Bec’s Salted Butterscotch Sauce

4.86 from 7 votes

5 stars tells us you love the recipe

becs-table.com.au
An easy to make sauce, that can be used on many desserts (especially butterscotch cheesecake).
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Difficulty Easy
Course Sauce
Cuisine Sweet
Servings 4
Method Thermomix and Conventional

Equipment

  • 1 Thermomix (optional)

Ingredients
  

  • 80 g cream
  • 50 g dark brown sugar
  • 20 g caster sugar
  • 5 g vanilla bean paste
  • 1/2 tsp flaked salt
  • 50 g unsalted butter Cold cubed cut into 12 small pieces

Instructions
 

Thermomix Method:

  • Place all ingredients except the butter into the TM mixing bowl, place the simmering basket and cook 6 min/Varoma/speed 2.
  • Once the time is up and the liquid is still hot, have your small cubes of butter ready, turn your TM bowl blades to speed 3 add the butter through the hole in the lid bit by bit and mix until it has melted. This should take around 50 seconds
  • Serve warm or allow to cool to room temperature before placing into the refrigerator until ready to serve.

Conventional Method

  • Place all the ingredients except the butter in a pot and set on the stove on a medium heat.
  • Using a spatula stir constantly until the sugar and salt have dissolved.
  • Remove from the heat but while it’s still hot, use a whisk add the butter in bit by bit whisking all the time until the butter has melted and combined.
  • Serve warm or allow to cool to room temperature before placing into the refrigerator until ready to serve.

Notes

Do not overheat the sugar. You’re just looking for the sugars to dissolve.
White and black plates with butterscotch cheesecake

Bec’s Butterscotch Cheesecake (no bake)

5 from 5 votes

5 stars tells us you love the recipe

becs-table.com.au
Light, delicate, no bake (fridge set) butterscotch cheesecake. What's not to love? I've added a few toasted pecans to the top with a drizzle of the butterscotch that was left over.
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Difficulty Easy
Course Afternoon Tea, Cake, cheesecake, Dessert
Cuisine American
Servings 12 or more
Method Thermomix and Conventional

Equipment

  • 1 Thermomix (optional)

Ingredients
  

For the base

  • 100 g unsalted butter cut into small cubes
  • 250 g Granita biscuits

For the Cheesecake filling

  • 750 g 3 x 250g blocks of Philadelphia cream cheese
  • 100 g Bec's butterscotch sauce use the left over for serving
  • 300 g thickened cream
  • 150 g soft icing sugar

Topping

  • 1/2 cup Pecans
  • 1 remainder of the butterscotch sauce

Instructions
 

For the base Thermomix

  • Prepare a 22cm spring form pan by lining the base with baking paper.
  • Weigh the small cubes of butter into the TM bowl and set to melt for 4 minutes/60°C/speed 2 (if it’s not melted at the end of this time give it a couple more minutes on 50°c/speed 2.
  • Once the time is up an the butter is melted add the granita biscuits to the TM bowl. I like to crush them a little by hand as they’re going in. Set for 10 seconds/speed 4.
  • Tip the base mix into the prepared springform tin press the crumbs into the base of the prepared tin then chill in the fridge while you get on with the rest of the recipe.

For the filling Thermomix

  • Chop up the Philadelphia cream cheese into small cubes and place them in the TM bowl along with the salted caramel sauce. Beat for 20 seconds/speed 5
  • Use your spatula to scrape down and lift then weigh in the cream and icing sugar.
  • Set again for another 20 seconds/speed 7
  • Dollop the creamy cheesecake mix onto the prepared base, smooth the surface as you wish, then set back into the fridge for around 3 – 4 hours.

For the base Conventional

  • Prepare a 22cm spring form pan by lining the base with baking paper.
  • Melt the butter either on the stove top or in the microwave.
  • Place the Granita biscuits into a food processor and crush until they’re medium / fine crumbs
  • Fold the melted butter through the crumbed biscuits and tip them into the prepared tin.
  • Press the crumbs into the base of the prepared tin then chill in the fridge while you get on with the rest of the recipe.

For the Filling Conventional

  • Weigh the Philadelphia Cream cheese, icing sugar and 100g of butterscotch sauce into a food processor and beat until smooth.
  • Whisk in the cream until combined
  • Dollop the mixture over the cheesecake base smoothing the surface, then set back into the fridge for around 3 – 4 hours.
  • Just before serving, remove the cheesecake from the tin, drizzle with the remainder of Bec’s salted butterscotch sauce and decorate with toasted pecans and chocolate shavings.

Notes

This cheesecake needs a minimum of 3 hours to set, but overnight is even better.  😉
This is a light creamy cheesecake served chilled.  Fresh strawberries would work well, or macerated strawberries, even better. 
What are macerated strawberries?
Take 1 cup of washed, hulled, and sliced strawberries, sprinkle with a couple of tablespoons of icing sugar and stir to combine.  After a while, the liquid is drawn from the strawberries, and a wonderful strawberry syrup magically appears.  Add this to the top of your cheesecake if you don’t want to use nuts.

11 Comments

  1. 5 stars
    I have made this cheesecake 3 times now. It is the easiest most delicious cheesecake I have ever made. Everyone that has tasted it has loved it. Thanks Bec for this awesome recipe.

  2. Hi Bek how long can I leave the cheesecake in the fridge before it goes off, I still have half of it left🌸

    1. I’m guessing you’ve made it and allowed it to set properly: Before freezing, ensure your cheesecake is fully set in the fridge for a few hours so it’s pretty firm.

      Place the cheesecake on a baking sheet or plate, and freeze it uncovered for about an hour. This initial freeze helps the cheesecake keep its shape.

      Once the cheesecake is quite firm to the touch, wrap it in plastic wrap, covering it completely. Then, add a layer of foil or place it in a large freezer-safe bag. This double layer helps protect the cheesecake from freezer burn.

      Store it in the freezer for up to 3 months.

      When you’re ready to enjoy the cheesecake, thaw it in the refrigerator overnight. Avoid thawing at room temperature, as it might cause the cheesecake to become too soft or lose its texture.

  3. 5 stars
    I had passed this recipe onto a friend and her husband, who is the chief cheesecake maker in the family, made it for a recent get together. It tasted AMAZING and is one to make again !

        1. I’m guessing you’ve made it and allowed it to set properly: Before freezing, ensure your cheesecake is fully set in the fridge for a few hours so it’s pretty firm.

          Place the cheesecake on a baking sheet or plate, and freeze it uncovered for about an hour. This initial freeze helps the cheesecake keep its shape.

          Once the cheesecake is quite firm to the touch, wrap it in plastic wrap, covering it completely. Then, add a layer of foil or place it in a large freezer-safe bag. This double layer helps protect the cheesecake from freezer burn.

          Store it in the freezer for up to 3 months.

          When you’re ready to enjoy the cheesecake, thaw it in the refrigerator overnight. Avoid thawing at room temperature, as it might cause the cheesecake to become too soft or lose its texture.

          1. Thanks yes I have made it it is the nicest cheesecake I made so thanks for the recipe. We don’t eat a lot of it @ it’s too nice too give away so I thought why not freeze it if I can 🌸

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