Butterscotch Cheesecake Recipe By Zarnak Sidhwa

Butterscotch Cheesecake recipe by Zarnak Sidhwa. This delightful Desserts recipe of Butterscotch Cheesecake can be ready in approximately 30 Minutes and good to serve around 2-4 People. Follow all the steps recommended by Chef to get a perfect dish.

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INGREDIENTS

1-1/2 cups biscuit crumbs
1/3 cup packed brown sugar
1/3 cup butter, melted
Filling
1 can (14 oz) condensed milk
3/4 cup cold milk
4 oz  butterscotch pudding mix
24 oz cream cheese, softened
1 tsp vanilla essence
3 eggs, lightly beaten
Whipped cream and crushed butterscotch candies, to decorate

METHOD

In a small bowl, combine biscuit crumbs and sugar; stir in butter.
Press onto the bottom of a 9” greased springform pan.
Put foil all around outside of tin. Place pan on a baking sheet. Bake at 180 degrees C for 10 minutes.
Cool on a wire rack. For the filling, in a small bowl, whisk the cold milk, condensed milk and  pudding mix.
Let stand for 2 minutes. Meanwhile, in another large bowl, beat cream cheese until smooth. Beat in pudding and vanilla.
Add eggs and beat until just combined.
Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 180 degrees C for 60 minutes or until center is almost set and top appears dull. Remove springform pan from water bath.
Cool on a wire rack.  Carefully run a knife around edge of pan to loosen; cool to room temperature and then refrigerate overnight
Garnish with whipped cream and butterscotch candies.

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