Caramel Baked Cheesecake with Butterscotch Sauce & Roasted Rhubarb

Caramel Baked Cheesecake with Butterscotch Sauce & Roasted Rhubarb

This decadent baked cheesecake is creamy, rich and full of caramel flavour while still being light & fluffy so you can enjoy a second helping. Served with a silky butterscotch sauce and roasted rhubarb for the perfect flavour balance (and indulgence), this recipe is a definite crowd pleaser.

Tips with Butter

When it comes time to add dots of butter to pies and casseroles, use a vegetable peeler and a frozen stick of butter. It’s much less messy!

Ingredients

Cheesecake base:
175g digestive biscuits
80g Westgold butter - melted

Cheesecake filling:
800g cream cheese
¾ cup brown sugar
4 eggs
200g sour cream
4 Tablespoon maple syrup
1 ½ teaspoon vanilla essence
2 Tablespoon flour
2 Tablespoon lemon juice

Rhubarb Topping:
300gm rhubarb (or other seasonal fruit)
1/3 cup sugar
2 Tablespoon water

Butterscotch sauce:
50g Westgold butter
2/3 cup cream
¾ cup brown sugar
½ teaspoon vanilla paste

Method

Preheat oven to 180 deg C. For the rhubarb topping, wash stalks and cut into 8-10 cm lengths. Place in an ovenproof dish, sprinkle with sugar and water. Cover with foil and bake until tender - approximately 20 mins. Place on paper towels and leave to cool. Reduce the oven temperature to 140 deg C.

Butterscotch sauce: Cut the butter into chunks. Put all ingredients in a saucepan, put on a medium heat and bring to boil while whisking. Gently simmer a few minutes until a pouring consistency. Remove from heat and leave aside to cool.

Cheesecake base: line the bottom and sides of a 20cm springform tin with baking paper. Crush the biscuits until fine in a processor and add the melted butter and pulse until mixed. Tip into the springform tin and press down with the back of a spoon until smooth. Bake for 10 mins.

Cheesecake filling: in a processor put cream cheese, sugar and eggs and blend till smooth. Add remaining ingredients and pulse gently until combined, don’t over process. Pour onto the biscuit base and bake 45 -55 mins until set in the middle. Cool to room temperature and refrigerate until ready to serve. Ideally keep chilled in the fridge for at least 2 hours (or overnight). Just before serving top with rhubarb and pour over warm butterscotch sauce.

Chefs notes:
Keep some butterscotch sauce aside and serve on the table for those who want extra sauce with their slice.

For a lighter, lower fat cheesecake replace 250gm cream cheese with 250gm quark.

To ensure your cheesecake is perfectly risen and crack free, keep your ingredients at room temperature. Especially the cream cheese – if you mix it when cold this can cause lumps. Try to avoid over beating the eggs as this can cause cracks, make sure you beat them lightly without adding too much air. Also make sure you keep the oven door closed as the cheesecake bakes.

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