Baked Cheesecake
with double hazelnut crust and butterscotch sauce
Note: To make this recipe lower in fat use light Philadelphia cream cheese and serve without the butterscotch sauce. Click here to view cheesecake.
Base: 1 packet buttersnap biscuits
60g butter, melted
Filling: 1/4 cup hazelnuts, toasted and finely chopped
750g Philadelphia cream cheese, softened
3/4 cup caster sugar
1 cup sour cream
3 eggs, lightly beaten
Sauce: 1/3 cup brown sugar
1/2 cup sour cream
60g butter
1. Using butter, grease the base and sides of a 24cm springform pan. Preheat oven to 160 C or 140C fan forced. Place a small dish of water in bottom of oven.
2. Blend biscuits in a food processor until crumbs are formed and combine with the melted butter and hazelnuts. Press the mixture into the base of the pan. Put in the fridge.
3. Beat the creamed cheese and sugar with an electric beater on low speed until smooth. Beat in the sour cream and eggs until just combined. Pour mixture into the prepared pan.
4. Bake for 1 hour and 15 minutes or until cheesecake is just set. Cool in the oven with the door ajar, then transfer into the fridge to chill for 2 hours or overnight.
5. For the sauce, combine the ingredients in a small saucepan and simmer until sugar has dissolved and sauce has slightly thickened. Drizzle over slices before serving.
Handy hints: To prevent a baked cheesecake from sticking to the knife when slicing, dip the blade into hot water.
For a low fat topping, sprinkle ground cinnamon over the cheesecake before serving
