- 2 cups / 180gm crumbs of any plain, sweet biscuit (Arnotts Ginger Nut)
- 1 stick / 4 oz butter, melted (about 113gm)
- 2 Tbl / 24gm caster sugar
- 1 tsp vanilla extract
- 3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature (about 680gm)
- 1 cup / 210 g sugar
- 3 large eggs
- 1 cup / 8 oz heavy cream
- 1 Tbl lemon juice
- 1 Tbl vanilla extract (or the innards of a vanilla bean)
- 1 Tbl liqueur, optional, but choose what will work well with your cheesecake
- Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
- Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.
- Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
- Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
- Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
- 85gm (3 oz) good quality bittersweet chocolate, coarsely chopped
- 57gm (1/2 stick) unsalted butter, cut into pieces
- 2 tsps glucose syrup / light corn syrup / golden syrup
- Heat all glaze ingredients in a double boiler or bowl over a saucepan of barely simmering water, stirring until smooth.
- Pour over cooled cheesecake (while it’s still in the tin) and tilt the baking pan to coat the top evenly. Chill, uncovered, 30 minutes.
Butterscotch Sauce (make in advance)
- 160ml thin cream
- 155g brown sugar
- 30g butter, cubed
- 2 tsp vanilla extract
- Place the cream, sugar, butter and vanilla extract in a heavy-based saucepan and stir over medium heat for 5 minutes or until well combined.
- Increase the heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, stirring often, for 5 minutes or until it thickens slightly.
- Remove from the heat and set aside for a couple of hours or until cooled to room temperature. Serve or use at room temperature.