My son turned 14 yesterday! A young handsome teenager who has grown so tall in the past year. I'm not a tall person, just average for an Asian woman and it's no effort at all for him to more than catch up with me in height! Phew! Thank God, he takes after his dad in that department. He loves cheesecake and he is a big fan of football especially English League. So, yes, I baked him a cheesecake with a footballer figurine on it. I wanted to decorate the cake with mini 'football' chocolates but since I don't have the time, decided to use marshmallows instead.
The original recipe is actually called Butterscotch Pecan Cheesecake but since my son doesn't like nuts in his cake, I used dried cranberries instead. This cake is dense and creamy. The cheese is smooth but not too rich. The chocolaty biscuit base adds flavor to the cheese and the cranberries adds chewiness to the texture. The butterscotch topping, it just compliments the whole cake. This is an easy and wonderful recipe. I shall definitely repeat baking this.
Here's the recipe:
Base:
150g Plain chocolate biscuit
80g melted butter
Filling:
500g cream cheese, softened
1 tsp vanilla extract
3/4 cup (165g) caster sugar (I used less sugar - 130g)
2 eggs
1 tbsp plain flour
1/2 cup (60g) roasted pecans, chopped finely (I used 70g dried cranberries)
Butterscotch topping:
1/3 cup (75g) firmly packed brow sugar
40g butter
1 tbsp cream
1. Preheat oven to 160d celsius.
2. Process biscuits until fine, add butter, process until combined. Press mixture over base of 20cm springform tin. Place tin on oven tray, refrigerate 30 mins.
3. Make filling by beating cheese, vanilla, sugar in medium bowl with electric mixer until smooth; beat in eggs. Stir in flour and nuts (cranberries).
4. Pour into tin over biscuit base; bake about 45 mins. Cool cheesecake in oven door ajar.
5. Make butterscotch topping by heating ingredients in small saucepan until smooth.
6. Spread topping over cheesecake. Refrigerate 3 hours or overnight.
My son all grown up. Isn't he handsome? Mmm..delicious!
The original recipe is actually called Butterscotch Pecan Cheesecake but since my son doesn't like nuts in his cake, I used dried cranberries instead. This cake is dense and creamy. The cheese is smooth but not too rich. The chocolaty biscuit base adds flavor to the cheese and the cranberries adds chewiness to the texture. The butterscotch topping, it just compliments the whole cake. This is an easy and wonderful recipe. I shall definitely repeat baking this.
Here's the recipe:
Base:
150g Plain chocolate biscuit
80g melted butter
Filling:
500g cream cheese, softened
1 tsp vanilla extract
3/4 cup (165g) caster sugar (I used less sugar - 130g)
2 eggs
1 tbsp plain flour
1/2 cup (60g) roasted pecans, chopped finely (I used 70g dried cranberries)
Butterscotch topping:
1/3 cup (75g) firmly packed brow sugar
40g butter
1 tbsp cream
1. Preheat oven to 160d celsius.
2. Process biscuits until fine, add butter, process until combined. Press mixture over base of 20cm springform tin. Place tin on oven tray, refrigerate 30 mins.
3. Make filling by beating cheese, vanilla, sugar in medium bowl with electric mixer until smooth; beat in eggs. Stir in flour and nuts (cranberries).
4. Pour into tin over biscuit base; bake about 45 mins. Cool cheesecake in oven door ajar.
5. Make butterscotch topping by heating ingredients in small saucepan until smooth.
6. Spread topping over cheesecake. Refrigerate 3 hours or overnight.
My son all grown up. Isn't he handsome? Mmm..delicious!
Happy Birthday, Bry! From now on, shorty mommy has to 'look up' to you! lol...we love you lots!