We may be stuck at home this Valentine’s Day, but we can make the best of it with this restaurant quality, easy to make dessert from Siúcra.
Siúcra has teamed up with foodie and parenting influencer Lili Forberg to whip up an incredible New York baked cheesecake with butterscotch sauce using some staple ingredients.
Show someone special just how much he/she means with a sweet treat this Valentine’s Day.
For the base:
200g digestive biscuits
2 tbsp Siúcra light golden-brown sugar
For the cheesecake:
800g full fat cream cheese
200g Siúcra light golden-brown sugar
3 tbsp plain flour
1 tsp vanilla essence
4 free range eggs
200g sour cream
For the butterscotch sauce:
100g Siúcra caster sugar
50g butter (salted or unsalted )
For the base, crumb the biscuits and add the Siúcra Light Golden-Brown Sugar and melted butter and mix together. Press into a 9in (22cm ) lined spring form baking tin and bake for 10 minutes at 220°C.
Whisk the cream cheese in a mixing bowl, add the Siúcra Light Golden-Brown Sugar and whisk until smooth. Add the flour, lemon juice and vanilla and gradually add the eggs and whisk. Stir in the sour cream and pour the mixture into the baking tin.
Try to get rid of any air bubbles by gently tapping the tin on the counter a few times. Doing this will bring the bubbles to the surface and level out the top of your cake too.
Bake at 220°C for 10 minutes. Reduce to 110°C and bake for a further 45 minutes. Let the cake cool in the closed oven. Once cooled, stick into the fridge to set.
For the butterscotch sauce, add Siúcra Caster Sugar to a pot and heat until melted. Then, add the butter and cream. Stir until it forms into a sauce, don't worry if there are lumps, they will dissolve when heated.
Remove from the stove and cool a little before drizzling over the baked cheesecake. You can also drizzle with some melted chocolate.