Butterscotch Pecan Cheesecake

Who love cheesecake?? Me, me, me!! I'm a biggest fan of cheese.   Oh yeah, baby and here's a delicious, rich, silky smooth recipe that I'm going to share with you.  Fell in love with the picture of this cheesecake at first sight. He.hehe.hee! That's why I like cookbooks  with pictures of each single recipe.  I feast my eyes first before I satisfy my tummy tum tum.

This recipe is taken from The Hummingbird Bakery cookbook which I've recently purchased.  I am already loving this book.  I have another of Hummingbird Cupcakes cookbook which my SIL gave me and that too is one good book with reliable recipes.  For Hummingbird cookbook, you don't have to adjust the recipes, well, maybe except for the sugar.  Other than that, they are good.

I don't have any pecan and since my kids don't fancy nuts in any dessert, I omitted that.  Although the butterscotch recipe was leftovers from my earlier bakes which I created on my own, but I will give you the actual recipe from the book.

 For the biscuit base:
200g digestive biscuits
100g unsalted butter, melted

For the Cheesecake Topping:
700g full fat cream cheese (if this is too much, you can use 500g)
120g caster sugar
1 tsp vanilla essence
3 large eggs
80g pecans, finely chopped plus 1-\0-12 pecan halves, to decorate

For the Butterscotch Glaze:
60g unsalted butter
45g soft light brown sugar
2 tbsp whole milk
120g icing sugar
1 tsp vanilla essence

 1. Line the base of cake tin with parchment paper then, in a food processor, whiz the biscuits into fine crumbs. Or, if prefer, pop the biscuits into a plastic bag and crush with a rolling pin.
2. Place the biscuit crumbs in a bow, add the melted butter and mix together.  Pour it into the baking pan and pressing them into the base of the tin.  Keep it in the fridge for 2-30 mins to cool and set.
3. Pre heat the oven to 160d Cand prepare the cheesecake topping.
4. Using an electric mixer, mix the cream cheese, sugar and vanilla on medium speed until smooth.  Add eggs one at a time and mix thoroughly after each addition. Stir in the chopped pecan by hand and pour into the chilled biscuit base.
5. Wrap the cake tin in foil and place in a rosting pan filled with water to about 1/4inch from the top of the cake tin, creating a water bath for the cheesecake to bake in, to prevent it from cracking.  Place in the oven and bake for 35-45 mins or until a light golden color especially around the edges, firm to the touch and with only a slight wobble in the middle.
6.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.
7. When the cheesecake is fully chilled, make the butterscotch glaze.  Put the butter, sugar and milk in a small saucepan and bring to boil.  Remove from heat, stir in the icing sugar and vanilla essence, then whisk until the glaze is smooth.
8. Pour the glaze on top of the cake and decorate the top with pecan halves. Place in the fridge to set for a few hours or overnight if possible.  Remove from the cake tin before serving.

Oh and not forgetting, today is my sis's birthday.. HAPPY BIRTHDAY, dear sis!  May Lord Buddha bless you with good health, loving kindness and keep you safe always!  Love you very much! Muack!!