Butterscotch Almond Cheesecake

Name: Butterscotch Almond Cheesecake
Prep time: 40 min
Cook time: 1 h 40 min
Total time: 2 h 20 min
Ingredients: 1 cup Unbleached flour; 1/3 cup Sugar; 1/4 tsp Almonds (toasted); 1/4 tsp Salt; 7 tbsp Unsalted butter (chilled and cut into pieces); 1 Egg yolk; 1/4 tsp Almond extract; 24 oz Cream cheese (room temperature); 1 1/2 cup Sugar (divided); 1/4 cup Scotch whisky (plus 1 tbsp for topping); 1 tbsp Vanilla extract; 3 large Eggs; 1 cup Sour cream; 1 cup Sugar (for topping); 2/3 cup Scotch whisky (plus 1 tbsp); 2/3 cup Whipping cream; 1/4 cup Unsalted butter; 3/4 cup Almonds (toasted, coarsely chopped); Sweetened whipped cream (for garnish)

A rich, Scotch whisky–flavored cheesecake with an almond crumble base, sour cream layer, and caramelized almond topping.

2h 20m

Easy

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Ingredients

Unbleached flour 1 cup

Sugar 1/3 cup

Almonds (toasted) 1/4 tsp

Salt 1/4 tsp

Unsalted butter (chilled and cut into pieces) 7 tbsp

Egg yolk 1

Almond extract 1/4 tsp

Cream cheese (room temperature) 24 oz

Sugar (divided) 1 1/2 cup

Scotch whisky (plus 1 tbsp for topping) 1/4 cup

Vanilla extract 1 tbsp

Eggs 3 large

Sour cream 1 cup

Sugar (for topping) 1 cup

Scotch whisky (plus 1 tbsp) 2/3 cup

Whipping cream 2/3 cup

Unsalted butter 1/4 cup

Almonds (toasted, coarsely chopped) 3/4 cup

Sweetened whipped cream (for garnish)

Instructions

Make the crust

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper, then grease and flour it. Add flour, sugar, almonds and salt to a food processor and pulse until broken up. Add butter, egg yolk and almond extract, mixing until the mixture starts to clump. Press the mixture firmly into the bottom of the pan (do not press up the sides). Bake for about 25 minutes until golden. Let cool for 10 minutes. Remove the springform ring, invert the crust onto a wire rack, peel off the parchment paper and let cool completely. Place the crust back into the pan and reassemble the springform ring. Keep the oven preheated.

Make the filling

Use an electric mixer to beat cream cheese, 1 1/4 cups sugar, Scotch whisky and vanilla extract until evenly combined. Add eggs one at a time, mixing until just incorporated after each addition. Pour the mixture into the prepared springform pan with the crust. Bake for about 50 minutes, until the edges are set but the center 3-inch area still wobbles slightly when you shake the pan. Let cool on a wire rack for 10 minutes.

Add the sour cream layer

Mix sour cream with the remaining 1/4 cup sugar. Spread the mixture evenly over the cheesecake. Bake for 10 minutes. Transfer the cake to a wire rack and let cool for 10 minutes. Run a small knife around the inner edge of the pan to loosen the cake. Chill in the refrigerator overnight.

Make the caramel topping

In a heavy-bottomed large saucepan, combine sugar and 2/3 cup Scotch whisky, heat over medium heat until the sugar is fully dissolved. Turn the heat up to high and bring to a boil (do not stir) until the syrup turns a deep golden brown. Occasionally brush the sides of the pan with a wet pastry brush and gently shake the pan to prevent crystallization. Add 2/3 cup whipping cream and butter (the mixture will foam up), stir constantly until smooth. Let cool for 10 minutes. Stir in 1 tablespoon of Scotch whisky. Let the mixture rest until it is still pourable, about 2 hours. Stir in 1/2 cup of the toasted chopped almonds.

Decorate and serve

Pour all but 1/2 cup of the caramel topping over the chilled cheesecake (reserve the remaining topping for other uses). Sprinkle with the remaining 1/4 cup of chopped toasted almonds. Chill for up to 1 hour. Run a sharp knife around the edge of the pan to loosen the cake. Remove the springform ring. Pipe sweetened whipped cream around the top edge of the cake using a piping bag fitted with a star tip for garnish.