This cheesecake is inspired by a recipe from my favourite go to baking book from the Hummingbird Bakery. I have changed a few little things including the biscuit base so if you want the original recipe you will have to have a look at their book…you can buy it here on amazon – I would definitely recommend!
I love cheesecake, but hubby has never been as keen, so every so often I like to try out a different one in order to try to bring him round to my way of thinking…this one certainly helped this cause!
- 220g hob nob biscuits
- 100g butter
- 700g good quality cream cheese
- 130g caster sugar
- 3 large eggs
- 1 tsp vanilla paste
- 1 tsp maple syrup
- 80g pecans, chopped up small, and 8 pecan halves for decoration
- 60g unsalted butter
- 45g soft light brown sugar
- 2tbsp milk
- 120g icing sugar
- 1tsp vanilla essence
- Line the base of the cake tin with baking parchment, then, in a food processor, whizz the biscuits into fine crumbs using the blade attachment.
Place the biscuit crumbs in a bowl, add the melted butter and mix together with a spoon. Pour the buttery crumbs into the lined cake tin, pressing them into the base of the tin, then place in the fridge for 20-30 minutes to cool and set.
Preheat the oven to 160c and prepare the cheesecake topping.
Using a hand-held whisk or a freestanding electric mixer with a paddle attachment, mix together the cream cheese, sugar maple syrup and vanilla on a medium speed until smooth. Add the eggs one at a time, mixing thoroughly after each addition.
Stir in the chopped pecans by hand and then pour the cheesecake mix on to the chilled biscuit base.
Wrap the cake tin in tin foil and place in a roasting tin. Fill with water to about 5mm from the top of the cake tin, creating a water bath for the cheesecake to bake in, to prevent it cracking on top while cooking. Place in the oven and bake for 35-45 minutes or until the cheesecake is a light golden colour, especially around the edges, firm to the touch and with only a slight wobble in the middle.
Allow the cheesecake to cool down at room temperature while still in the tin, and then place in the fridge to set for a few hours.
When the cheesecake is fully chilled, make the butterscotch glaze. Put the butter, sugar and milk in a small saucepan and bring to the boil. Remove from the heat, stir in the icing sugar and vanilla essence, then whisk until the glaze is smooth
Pour the glaze on top of the cheesecake and decorate with the pecan halves. Place in the fridge to set for a few hours, or overnight if possible. Remove from the cake tin before serving.
Happy eating 🙂