Whipped Hazelnut Praline Butterscotch Cheesecake

Baked Praline:
½ cup (96 g) white sugar
¼ cup (76 g) light corn syrup
1 tbsp. (15 mL) packed brown sugar
1 tbsp. (14.2 g) unsalted butter (room temperature)
1 tsp. (5 mL) salt
¼ cup (35 g) 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. (57 g) unsalted butter
1 cup (220 g) packed light brown sugar
½ cup + 3 tbsp. (207 g) whipping cream
½ tsp. (2 mL) vanilla extract

In a heavy saucepan, melt the butter with the brown sugar and a ¼ cup (1 mL) 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 (185 mL) graham cracker crumbs
1 tbsp. (14 g) brown sugar
3 tbsp. (58 g) unsalted butter, melted
8 oz. pkg. (225 g) cream cheese, room temperature
1 cup (300 g) whipping cream
½ cup (125 mL) 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 six 4-ounce (113 g) 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 (15 mL) 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.

Makes 6 servings.

What to drink with it

I’m thinking some sweet apricot orange flavours are the perfect ticket for this dish. — Anthony Gismondi Van Westen Vineyards Vicicle 2012, Naramata Bench, Okanagan Valley, British Columbia, Canada, $25 Sweet baked apple, dried apricot, pineapple, sultana and orange/peach notes will make this dish sing.


Chateau d’Armajan des Ormes Sauternes 2009, Sauternes, Graves, Bordeaux, France $30 (375mL) Rich, juicy palate of honey, baked pear, spicy, vanilla, marmalade and baked apricot flavours that will perfectly set off the cheesecake.

© Copyright (c) The Vancouver Sun