Dying to make the cheesecake like the one featured on the cover of our latest issue?
Here is a recipe for you to try.
Ingredients
Cake
- 1 1/2 tennis biscuits — crushed
- 90g butter — melted
- 1kg cream cheese — or creamed cottage cheese
- 300g sugar
- 80g peanut butter — crunchy
- 6 eggs
- 100ml cream
Butterscotch Sauce
- 1 cup sugar
- 50 ml water
- 250 ml cream — boiling
Method
Cake
Line a 20x30cm tin with baking paper.
Preheat the oven to 180 C.
Mix the crushed biscuits and butter and press down firmly in lined pan.
Mix the rest of the ingredients well – I use an electric beater to lose the lumps.
Pour onto the base.
Swirl in butterscotch sauce.
The way it looks when you put it in the oven is the way its going to look when you take it out-so try and get a pattern going.
Bake for +/- 30 minutes.
The cake should still be wobbly in the middle.
NB – let it cool in an off oven to prevent cracks.
Butterscotch Sauce
Let the sugar and water boil till it reaches a golden colour – in other words – caramel.
Take it off the heat and stir in the cream.
Serve with extra butterscotch sauce and caramelised bananas.
