So, I know I haven't blogged for ages but if you know me, and as I've explained before there's a lot been going on in my personal life and haven't really found the time to anything, let alone blog. But, seeing as it's a new year I thought I should once again get back into it and start sharing all of my favourite recipes, reviews and adventures with you all. So to kick off the new year, here's my Pecan & Butterscotch cheesecake.
This recipe is from The Hummingbird Bakery 'Cake Days' cookbook. I've been to Hummingbird a couple of times when I've been to London, and I must say the cakes there are amazing! I got given this cookbook a couple of years ago from my Nana because she knows how obsessed with baking & cakes I am and I thought this seemed like the perfect recipe to try.
Now, at this point, I should share that I am not a huge cheesecake fan. Luckily my boyfriend is, and he had been asking for me to bake him something for ages. Since we both love pecans & butterscotch I thought this cheesecake might be the one to change me!
- 220g digestive biscuits
- 100g melted butter
- 700g full fat cream cheese
- 120g caster sugar
- 1 tsp vanilla essence
- 3 large eggs
- 80g pecans (I double this amount to make my cheesecake really nutty)
- 60g unsalted butter
- 45g soft light brown sugar
- 2 tbsp milk
- 120g icing sugar
- 1 tsp vanilla essence
I should say that the recipe does state to use vanilla essence but, I always use extract because it gives a much better flavour but use whichever you can find.
1. Start with the base, crush the digestives until they're as fine as you want them. I think cheesecakes bases work best when the biscuit is crumbled quite fine as it's easier to squish down and help absorb some of moisture that the cream cheese might let out.
2. Add the melted butter to the biscuit and mix together. If you have quite fine biscuit the mixture will feel a bit like damp sand.
3. Pack the mixture into your cake tin.
4. Leave the base to set in the fridge for about half an hour, or as long as it takes you to prepare the filling.
5. Mix together the cream cheese, sugar and vanilla until it's nice and smooth, then add the eggs in, one at a time.
|Look! It's a double yolker! My first one ever!|
6. Chop the pecans then stir them in.
7. Pour the mixture onto the set base and make sure the filling is spred nice and evenly.
8. In the book it now says to wrap the cake tin in foil and place in a water bath, to prevent cracking whilst cooking. I did not have any foil, nor did I feel brave enough to put my cheesecake in a pool of water. So in order to create a little steam in the oven I put an oven tray with water in it, in the bottom of my oven, instead of putting my cake tin in it.
9. Forgot to say that you should preheat your oven to 160 at the start of this recipe (oops).
10. Place your cheesecake in the oven for 35-45 minutes. If you're not too sure about time, your cheesecake should have a little colour round the edge and a wobble in the middle.
11. When the cheesecake is done, allow it cool then place in the fridge for a good few hours to completely set. I left mine in overnight because for some reason I decided to make this cheesecake at 11 at night.
12. When the cheesecake has finally chilled, make the butterscotch glaze.
13. Melt the brown sugar, milk & butter in a pan and bring to the boil.
14. When boiling, remove from heat and the icing sugar & vanilla, stir until it becomes velvety and butterscotch like in colour.
15. Pour the butter scotch glaze onto the top of the cake, and decorate!
|Pair of socks thrown on the floor are optional.|
There you go! As easy as that! Lovely scrummy cheesecake!