Monday, 17 October 2011
Nutty upon nutty
As you all know, cheesecake is one of my favourite things. If I'm being honest it's mainly for the buttery biscuit base (have you ever had a chocolate cheesecake base? Oh em gee), but the sweet creamy topping is pretty awesome too! And, of course, the selection of toppings and fillings you can incorporate just add to the glorious cheesecake experience.
But pecan and butterscotch was new to me. In fact, butterscotch is something I have never worked with. But why?! It's perfect... especially to sweeten up a cheesecake!
Firstly, I did adapt this recipe ever so slightly. I didn't have quite enough pecans, but did have a little pouch of leftover walnuts, so I added these to the mix.
A quick whip (oo-er!) and a mix, and the cheesecake was ready for the oven. I was running low on patience on the day I baked this, so decided not to risk wrapping the tin and placing it in another tin filled with water... hence I ended up with a big crack through my finished cheesecake!
But, in hindsight, this wasn't such a terrible thing as it gave me a nice canyon of butterscotch through the middle of the cake when I poured the topping on. Winner!!
My pecans don't look particularly neat as they started "swimming" across the butterscotch... I think maybe the trick is to make it a little thicker than I did, or allow it to set a bit before placing the pecans.