This super-decadent cheesecake is quicker and easier to make than most.
Now, we think that’s a good thing; your personal trainer may disagree.
Baking cheesecakes in a bain Marie or water-bath creates a humid
environment and helps prevent the top from cracking.
1½ cup (375ml) Mary Macleod’s Butterscotch Crumbs
1 pkg (500 mL) cream cheese (room temperature)
3 tbsp (45 mL) unbleached flour
2 cage-free eggs
1 cup (225 g) sugar
1 tbsp (15 mL) pure vanilla extract
1 cup (250 mL) sour cream
½ cup (125 mL) chopped pecans
1 batch Sea-Salted Caramel Sauce for garnish (see recipe below)
- Pre-heat oven to 325 ͦF (160 ͦC)
- Unroll a length of heavy-duty, wide, aluminum foil, long and wide enough to come up the sides of a 9-inch springform pan without ANY gaps. Set the pan in the center of the foil, and fold the foil up around the pan, creating a water-tight seal around the base of the springform.
- Add the butterscotch crumbs to the pan and using your hands, firmly press the crumbs into an even layer, right to the sides of the pan, place into a large roasting pan, and set aside. Tip: I find using my fist – not fingers – lets me get closer to the sides of the pan for a crust that won’t crumble at the edges.
- In the bowl of a stand mixer or in a large bowl with electric hand beaters, beat cream cheese until soft and smooth.
- Add sour cream and continue beating on low until well blended
- Add sugar and continue beating until well blended and smooth.
- Add eggs and vanilla, blend until fully incorporated.
- Add flour and pecans and blend until fully incorporated.
- Pour mixture into the prepared crumb pan and pour hot or just boiled water around the springform, into the large roasting pan, to come up the side of the springform about 2-inches. Bake for approximately 50 – 60 minutes, or until center feels almost set when lightly pressed with the fingers.
- Lift springform out of the water bath and set on a rack to cool. While still warm, run a dinner knife around the edges of the pan, then release the spring. Do not try to remove from the base until completely cooled.
Serve with a dollop of whipped cream and a sprinkle of Mary Macleod’s Butterscotch Crumbs. If you really want to gild the lily, go ahead and whip up a batch of our Sea-Salted Caramel Sauce!
Sea-Salted Caramel Sauce
This is the sort of all-purpose sauce that is divine poured over ice cream, plain cakes, for dipping fruit and in case of emergency, fingers! When cold, the sauce will become thick; simply pop into the microwave for a minute or so, or warm up the jar in hot water.
¼ cup (60mL) butter
½ cup (125mL) packed brown sugar
1 tsp (5mL) pure vanilla extract
½ tsp (2 mL) coarse sea salt
½ cup (125mL) 35% cream (whipping cream)
- In a thick bottomed saucepan, over medium-low heat, melt butter and add brown sugar. Using a wooden spoon or heatproof silicon spatula, stir continuously and cook for 5 to 7 minutes.
- Add the vanilla, cream, and salt, and continue to stir over medium-low until the sauce has become smooth the incorporated the liquids.
- Transfer sauce to a jar and keep for up to a week, covered, in the fridge; though, we’ve never heard of it hanging around that long!