Rich, creamy chocolate cheesecake with the most divine brown butter butterscotch chocolate sauce swirled all the way through, with a crust of brown butter, oreos and butterscotch candy.
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Have you guys been watching Daredevil? If not, you need to, now! It’s sooooo good! It is a Netflix show, but honestly it’s worth signing up for it just for that show. You don’t just have to take my word for it, the whole world seems to be raving about it right now, and for good reason! I’m not talking about this because my blog has suddenly become a bad TV review blog, but because it explains why I have only just finished editing the photos for this post… at almost 1am! I sit at my computer and I think “I should edit those photos…. or I could watch another episode of Daredevil!”, and as you can guess Matt Murdoch has been winning! I’ve only got a couple episodes left to watch though so here I am, edited photos and all!
This is one of the most decadent, rich cheesecakes I have ever made or eaten. I love cheesecake, it’s probably my favourite dessert and I’d eat it for a living if that was a real job, but even I couldn’t finish a conservatively sized slice (don’t worry, I ate the rest a bit later!). All that means though is that these delicious cheesecake will stretch even further, almost like magic! It’s not the prettiest cheesecake that’s for sure, but it makes up for it ten fold in taste!
This chocolate butterscotch cheesecake idea came to me when I was trying to think of a dessert to make for my uni friends. We met up last weekend to celebrate birthdays, do wedding crafts (two of them are getting married this summer, one next summer) and just have a general catch up. When we meet up we always make dinner, with everybody contributing in some way and shockingly I’m always tasked with dessert. I was trying to decide what to make when I remembered Dini @ Giramuk’s Kitchen’s Brown Butter Butterscotch Chocolate Sauce and I knew I had to make something incorporating that, because it just looks so frickin’ delicious! Turning it into a cheesecake just seemed the logical idea to this cheesecake loving girl! The Brown Butter Butterscotch Chocolate Sauce is literally to die for, it was even better than I imagined (and let me tell you, it was ridiculously tasty in my imagination), whether you make this cheesecake or not you have to try this sauce! And while you’re over there, check out all her other amazing recipes because honestly her blog is one of my favourites – so many yummy looking things, I’ve bookmarked practically everything on there! I didn’t change a thing in the recipe, it’s perfect as is, so head over there to grab it for this cheesecake!
The cheesecake itself is made with cream cheese and mascarpone, I like to put mascarpone in my cheesecakes because I love the silky smooth texture it gives it, so much better than just cream cheese by itself! It then has melted chocolate folded in and of course the delicious sauce swirled throughout. And the crust, oh the crust! It’s hiding there under all that decadence but it really does make the whole dessert. Oreos are always a good choice for a cheesecake crust, but I also crushed up some butterscotch candies and mixed it up with the oreo crumbs – which not only carries the butterscotch flavour right through to the crust but it gives it an amazing crunchy, chewy texture that is out of this world! You gotta try this one! It’s given me a bunch of ideas for other cheesecake crusts too, I can’t wait to try them! Oh, and did I mention the crust is also made with brown butter? Oh yes!
Grab the brown butter butterscotch chocolate fudge sauce recipe here, then get making the cheesecake:
- 100g Butterscotch hard candies
- 150g Oreos
- 50g unsalted butter
- 500g cream cheese, room temperature
- 250g mascarpone, room temperature
- 160g brown sugar
- 3 large eggs
- 3 tbsp double cream (heavy)
- 170g dark chocolate, melted and slightly cooled
- 1 batch brown butter butterscotch chocolate sauce*
- Preheat oven to 170C/325F. Line an 8" pushpan or springform pan with parchment paper, lightly grease sides.
- Put the butterscotch candies in a zip lock bag, remove the air before closing and bash with a rolling pin until you have small pieces, transfer to a food processor and blitz for a minute. Add the oreos and pulse until you have fine crumbs. Set aside.
- Put the butter in a small saucepan and melt on a medium heat, continue to heat while stirring until the butter solids are dark brown. Remove from heat and swirl pan for 30 seconds. Pour the butter into the oreo mixture and stir to combine. Press mixture into an even layer in the bottom of your pan. Place in fridge until ready to use.
- To make the cheesecake, put both cheeses in a large bowl and beat in the sugar until combined. Add the eggs one at a time, beating between additions. Beat in cream.
- Fold in the melted chocolate until evenly combined.
- Pour a thin layer of the butterscotch chocolate sauce over the top of the crust, then pour the cheesecake batter over. Spoon dollops of the butterscotch chocolate sauce over the top of the cheesecake, using another spoon to swirl it around. Repeat with the rest of the sauce, bar 100ml for pouring on top of the cheesecake when it's baked!
- Place a baking dish filled with water on the bottom shelf of your oven (this will help stop the cheesecake cracking, cracks don't bother me though), bake the cheesecake on the middle shelf for 50-60 minutes, until edges are dull and the centre is almost set.
- Once ready, turn the oven off and leave the cheesecake in the oven with the door very slightly ajar for one hour. Remove cheesecake from oven and leave to cool completely in the pan.
- Remove cheesecake from pan and chill in the fridge for at least 4 hours or overnight.
- When ready to serve, pour remaining sauce over the top of the cheesecake - you can either do this over the whole cheesecake or individual slices.
- *Recipe for brown butter butterscotch sauce is linked just above this recipe card
- Store cheesecake covered in fridge for up to 3 days
It’s been a bit of failed week in the kitchen for me, if you follow me on instagram you may have seen the many failed attempts at macarons I have had! I refuse to give up though, even though this is a lot of effort to go through for a cookie I don’t even like that much…. but I won’t be beaten by a silly almond meringue cookie, it’s me against the French! At least I can make awesome cheesecake, take that France!
I’m going to bring this amazing cheesecake along to Fiesta Friday this week, an extra special dessert to make up for my absence last week! So come party with us and grab a slice of cheesecake on your way. Big love to our always wonderful host Angie, our co hosts this week are two people whose blogs I absolutely adore so make sure you check them out too – Ginger and Loretta. Let’s party!
I hope you all have a wonderful weekend, and I hope the sun stays out over here!
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