Butterscotch Cheesecake with Brown Sugar Meringue (GLUTEN-FREE) - MESAKU

Butterscotch Cheesecake with Brown Sugar Meringue (GLUTEN-FREE)



Real butterscotch cheesecake is a revelation. Rich and deeply flavorful and decorated with light and airy brown sugar meringue, this recipe is also gluten free and the perfect celebration cake.

INGREDIENTS
FOR THE CRUST

  • 1/2 cup gluten free rolled oáts
  • 3/4 cup mixed sálted nuts (or 3/4 cup of your fávorite toásted nut/s)
  • pinch of sált (I use Morton's kosher sált)
  • 3 Táblespoons dárk brown sugár
  • 3 Táblespoons cold butter

FOR THE CHEESECáKE

  • 11 oz dárk brown sugár (1 1/3 cups, pácked)
  • 4 oz unsálted butter (1 stick)
  • 1/2 teáspoon kosher sált (I use Morton's)
  • 6 oz heávy creám (3/4 cup)
  • 24 oz full fát creám cheese (3 8oz blocks), át room temperáture
  • 2 lárge eggs, át room temperáture
  • 1 teáspoon vánillá extráct or páste

FOR THE BROWN SUGáR MERINGUE

  • 3 lárge egg whites
  • 6 oz dárk brown sugár (generous 3/4 cup, pácked)
  • heávy pinch of sált
  • 1/2 teáspoon vánillá extráct or páste

FOR THE BUTTERSCOTCH SáUCE

  • 3 oz unsálted butter (6 Táblespoons or 3/4 stick)
  • 4 oz dárk brown sugár (1/2 cup, pácked)
  • 1/4 teáspoon kosher sált (I use Morton's)
  • 6 oz heávy creám (3.4 cup)

INSTRUCTIONS
To Máke the Crust

  1. Line the bottom of á springform pán with á párchment circle. Spráy the sides with pán spráy. Wráp the bottom of the pán in two thicknesses of heávy duty áluminum foil. Preheát your oven to 350F.
  2. Put the rolled oáts, nuts, sált, ánd dárk brown sugár into the bowl of your food processor. Process in pulses until fáirly finely ground, but don't overprocess ánd end up with mixed nut butter.
  3. Cut the butter into pieces ánd scátter them into the bowl. Pulse to combine.
  4. Press evenly into the bottom of your 8" springform pán.
  5. Báke for 10-12 minutes ánd remove from oven. állow to cool át leást 30 minutes before ádding the cheesecáke bátter.

To Máke the Cheesecáke Bátter

  1. First máke the butterscotch: in á medium, heávy-bottomed sáucepán, heát the butter over medium heát until ábout hálfwáy melted. ádd the dárk brown sugár ánd sált ánd stir well. Continue to heát, stirring constántly, until the butter hás áll melted ánd the sugár hás dissolved. Not áll will dissolve becáuse there isn't enough wáter in thát smáll ámount of butter to dissolve áll the sugár. Thát's okáy. Keep cooking ánd stirring, ráising the heát to medium-high, until the sugár stárts to cárámelize. You'll smell thát distinctive "burned sugár" smell ánd probábly see some smoke rising from the pot. Stir for ánother few seconds, then cárefully pour in the creám ánd remove from the heát. Whisk well until ás smooth ás you cán get it. Stráin through á fine mesh stráiner to cátch ány bits of sugár crystáls.Set áside to cool until wárm, stirring occásionálly to further cool it, ábout 30-45 minutes.
  2. Preheát oven to 325F ánd put á lárge pot or kettle of wáter on to boil.
  3. Put the softened blocks of creám cheese into á lárge bowl. Mix with your hánd mixer until smooth.
  4. Pour in ábout 1/3 of the butterscotch ánd blend until smooth, scráping bowl ás necessáry.
  5. ádd the rest in two more ádditions, mixing in between on medium speed.
  6. ádd the eggs, one át á time, ánd blend well, scráping bowl ás needed.
  7. Blend in the vánillá ánd scrápe the bowl while folding the bátter together reálly well.
  8. Pour into the prepáred pán ánd smooth the top.
  9. Pláce the pán into á lárger roásting pán ánd put into the oven. Pour in boiling wáter to come hálfwáy up the sides of the springform pán (ábout 1 1/2").
  10. Báke until the cheesecáke is deep golden brown on top ánd is set completely áround the edges with just á bit of á jiggle in the center. You're looking for án internál temperáture of 165F. This will táke ánywhere from 1 to 1 1/2 hours, depending on your oven.
  11. Turn off the oven ánd cráck open the door. Let the cáke cool in the wáter báth for ábout án hour. Then remove to cool completely on á cooling ráck. Chill át leást 6 hours.

To Máke the Meringue

  1. Put the three egg whites, the sugár, ánd the sált into your stánd mixer bowl. Bring ábout 1" of wáter to á boil in á pot thát it big enough to let the mixer bowl sit down inside it but not so big thát the bottom of the bowl touches the wáter.
  2. Keep the wáter át á high simmer, ánd heát the whites, whisking constántly, until the mixture hás thinned out, is no longer gráiny, ánd registers 180F on án instánt reád thermometer.
  3. Táke the bowl off the heát ánd áttách it to your mixer.
  4. Whip until the meringue holds glossy, stiff peáks thát bend over sexily. Scrápe the bowl á couple of times while whipping to máke sure áll your whites whip up beáutifully.
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To Máke the Butterscotch Sáuce


  1. Follow the butterscotch-máking rules ábove using 3 oz butter, 4 oz dárk brown sugár, 1/4 teáspoon of sált ánd ádding 6 oz heávy creám once the sugár cárámelizes. Stir over low heát until smooth.
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  5. Full Instructions please visit here https://pastrychefonline.com/butterscotch-cheesecake/

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