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Baked Cheesecake with Double Hazelnut Crust and Butterscotch Sauce

Serves 8-10


  • Hazelnut Crust
  • 1 packet butternut snap biscuits
  • 60g Australian Butter, melted
  • 50g (1/4 cup) hazelnuts, toasted and finely chopped
  • Cream Cheese Filling
  • 750g block Australian Cream Cheese, softened
  • ¾ cup caster sugar
  • 1 cup sour cream
  • 3 eggs, lightly beaten
  • Butterscotch Sauce
  • 75g brown sugar
  • 125ml Australian sour cream
  • 60g Australian butter
Download Recipe (PDF)


  1. 1. Line the base and sides of a 20cm springform pan with baking paper. Blend biscuits in a food processor until crumbs are formed and combine with melted butter and hazelnuts. Press half the crumb mixture into the pan.
  2. 2. Beat the cream cheese and sugar with an electric mixer on low speed until smooth. Beat in the sour cream and eggs until just combined. Pour mixture into the prepared pan. Top cheesecake with the remaining crumb mixture and bake at 160°C for 1 hour 15 minutes or until cheesecake is just set. Cool in the oven with the door ajar, then transfer to the refrigerator and chill for 2 hours or overnight.
  3. 3. Combine all ingredients for Butterscotch Sauce and simmer until sugar has dissolved and sauce has slightly thickened. Cut slices of cheesecake and serve drizzled with the Butterscotch Sauce.

Tips / Handy Hints

Handy Hints To soften cream cheese, cut into cubes and place in a Microwave safe bowl on HIGH for 1 minute for each 250g block. Alternatively, leave at room temperature for 1-2 hours until soft. To prevent cracking in baked cheesecakes: • Always beat cheesecake mixture on a very low speed for a short period of time. • Soften the cream cheese • Allow the cheesecake to cool in the oven • Place a steam bath (baking tray filled with hot water) on the base of the oven to add moisture to the environment • Avoid over baking. A cheesecake is cooked when the edges are slightly puffed and the centre is slightly soft and custard like. • Always use the correct pan size. To obtain an even biscuit base in cheesecakes use the bottom of a glass or a spoon or dessert spoon to press the crumb firmly into the tin. When baking a cheesecake the best position is the low shelf in a gas oven, as the heat is slightly cooler down the bottom and in an electric oven, position the cheesecake on the centre rack, well away from the heating elements. Where possible, do not bake cheesecakes with a fan forced oven as they can dry out. If you cannot switch off the fan reduce the temperature by 20°C. To prevent a baked cheesecake from sticking to the knife when slicing, dip the knife into hot water and wipe with a teatowel or paper towel. Then slice the cake and wipe the knife clean between each cut.


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