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Culinary Capers Whipped Hazelnut Praline Butterscotch Cheesecake

Thanksgiving is coming up so our Pastry Chef Kim Collishaw has created a Whipped Hazelnut Praline Butterscotch Cheesecake served in a mason jar for your holiday table.  This dish is so delicious, we promise you it will become part of your dessert repertoire!

line-thicker-600Whipped Hazelnut Praline Butterscotch Cheesecake
Serves 6

Baked Praline
½ cup  white sugar
¼ cup  light corn syrup
1 tbsp  packed brown sugar
1 tbsp  unsalted butter (room temperature)
1 tsp  salt
¼ cup  hazelnuts, chopped (any nuts can be substituted here)

Preheat oven to 350˚F.
Line rimmed baking sheet with parchment paper.
Combine all ingredients in a bowl until well mixed.  Drop mixture by tablespoon onto prepared sheet and space 1 inch apart.  Bake until mixture spreads and is golden brown (about 15 minutes).
Remove from oven and cool completely.  Either chop coarsely or leave in large shards.

Butterscotch Sauce
4 tbsp  unsalted butter
1 cup  packed light brown sugar
½ cup+3 tbsp  whipping cream
½ tsp  vanilla extract

In a heavy saucepan, melt the butter with the brown sugar and a ¼ cup of the cream, stirring until smooth.
Without stirring, let the mixture cook at a bubbling simmer for 3 minutes.
Remove from heat and stir in the remainder of the cream.  Allow to cool, then stir in vanilla extract.
Set aside cooled sauce for the cheesecake.

Whipped Butterscotch Cheesecake
¾ cup  graham cracker crumbs
1 tbsp  packed brown sugar
3 tbsp   unsalted butter, melted
8 oz pkg  cream cheese (room temperature)
1 cup  whipping cream
½ cup  butterscotch sauce

Whip whipping cream and set aside.
Place your cream cheese in a mixer bowl and whip until very soft (scrape the bowl often to avoid any lumps).  When cheese is soft, slowly add in the butterscotch sauce.  Mix until completely incorporated.
Remove from mixer and fold in the whipped cream.
In a separate bowl combine graham crumbs, brown sugar and melted butter.
Take 6 – 4 ounce canning jars and place the graham cracker mixture on the bottom (about 2 tablespoons each) and press down slightly.
Place half the cream cheese mixture on top.  Then spoon 1 tablespoon of butterscotch sauce on top of the cream cheese.  Spoon the remaining cream cheese mixture on top of the butterscotch sauce.
Place in fridge for a minimum of two hours, or overnight, to set.
When ready to serve – top with more whipping cream, a drizzle of butterscotch sauce and baked praline.

ornament

culinarycapers.com
photo: imps.ca 

 

 

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