In all my years of cooking and baking, I’ve never made a cheesecake. I’ve just always been crazy intimidated by it for no real reason whatsoever. So naturally my first reaction upon seeing that my swap recipe for the week was indeed a cheesecake, was fear.
I hopped over to Amazon and placed a springform pan into my cart but somehow overlooked the “place your order” button, even though 2 new cookbooks and some baby clothes showed up at my house a few days later. So I already had that working against me. Then, my chunk of white chocolate I bought in Seattle and have been slowly working my way through disappeared without a trace. Sigh. So there was that too. Oh, and did I mention that I didn’t read through the recipe beforehand like I usually do and didn’t see that I needed to let the cheesecake set and chill for at least 4 hours? Note to self for next time – do not make cheesecake at 6pm.
Due to my Amazon mishap, I decided to make the cheesecake into individual servings by using ramekins. Plus, portion control is definitely my friend when it comes to dessert. If I’d had a whole cheesecake at my disposal, I’d inhale the entire thing before I’d even realize what I’d done. And while searching frantically for my white chocolate, I came across a bag of butterscotch chips and thought the flavors would work well together.
And while the process of making this recipe was all sorts of fail on my part, the end result was not as bad as I was expecting. Although my cheesecakes weren’t as smooth as I’d hoped, I didn’t find any dreaded cracks. And it was quite delicious! I took the uneaten portions and popped them in the fridge because it’s always nice to have a sweet treat on a rainy day.
So Jenna, thanks for making me step outside my comfort zone with this one. Once my head is screwed on straight again (probably in, oh, 20-some years from now when the children go to college), I’ll get my butt into gear and make an actual cheesecake.
- Special Equipment -
- 8 6 oz Ramekins
- 30 Golden Oreo Cookies + more for decorating
- 1/3 Cup Butter, melted
- 2 Packages Cream Cheese, at room temperature
- 1/4 Cup + 2 Tbsp. Sugar
- 2 Eggs
- 1/2 Cup Sour Cream
- 1 tsp. Vanilla
- 1/2 Cup Heavy Cream
- 1/8 Cup Sugar
- 1 Tbsp. Butter
- 1/8 Cup Corn Syrup
- 4 1/2 Oz. Butterscotch Chips
Preheat oven to 325.
Using the food processor, pulse 20 cookies until finely crushed. Remove from processor bowl and place into a separate bowl. Add the melted butter and stir to combine. Spoon a couple scoops of the crumb mixture into a ramekin and press down using your fingers. Take the bottom of a pint glass and press into the mixture to even and smooth. Repeat with remaining 7 ramekins.
Add 10 cookies to the food processor bowl and pulse until coarse. Set aside.
Using a mixer, beat the cream cheese and sugar together until creamy. Add the eggs, one at a time, until just incorporated. Add the sour cream and vanilla and mix again until incorporated. Fold in the chopped cookies. Spoon the mixture on top of the cookie crust in the ramekins until about 3/4 full.
Place the ramekins on a rimmed baking sheet and bake for 20-25 minutes, until no longer jiggly. Cool, then place in the fridge to set and chill for at least four hours, or overnight.
To make the glaze, place the butterscotch chips in a heatproof bowl.
In a saucepan over medium heat, heat the cream, sugar, butter and corn syrup until just simmering. Pour over the chocolate and mix until smooth. Do not overstir, or it will thicken. Pour over the cheesecake tops and decorate as desired.
Slightly adapted from Jenna's Cooking Journey