I want you to take a tasty adventure with an easy dish that will elevate your overall taste – try the butter tart cheesecake recipe.
In this blog post, we will discuss the complete process of how to prepare the butter tart cheesecake.
Later, we will also look at variations, pro tips to level up the taste, storage and freezing tips and much more.
What is Butter Tart Cheesecake?
Butter tart cheesecake is a delicious dessert which combines creamy cheesecake with Canadian butter tarts.
It contains a buttery crust filled with a sticky, sweet filling and is topped with cheesecake. You can also make it special with raisins or nuts.
This dessert contains a delicious mix of salty and sweet flavours, making it a great choice for get-togethers and special events.
Why You’ll Love This Recipe
- Rich Flavor: Mixes creamy cheesecake with sweet sticky butter tart tastes to create a fancy dessert.
- Special Twist: Gives a new spin on old-school butter tarts making it stand out as a dessert choice.
- Customizable: You can change it up with different add-ins like chocolate, nuts, or fruit to match what you like.
- Impressive Presentation: The beautiful layers make it look great for special events and get-togethers.
- Easy to Make: Basic ingredients and clear steps make it perfect for bakers of all levels.
Butter Tart Cheesecake Recipe Tips
Bring Ingredients to Room Temperature: Let your cream cheese, eggs, and sour cream sit out until they reach room temperature before you start mixing.
This helps you get a smooth creamy texture without forming any lumps.
Mix Just Enough: When you’re putting together the cheesecake filling mix until everything is combined.
If you mix too much, you might add too much air, which may cause cracks in your cheesecake.
Let It Cool: After you’ve baked your cheesecake turn off the oven but leave the cake inside for an hour.
This slow cooling helps stop cracks from forming because of quick temperature changes.
Give It Time to Chill: Let your cheesecake cool down to room temperature before you put it in the fridge.
To get the best texture and flavour, chill it for at least 4 hours, but leaving it overnight is even better.
Topping Options: Go ahead and make the butter tart topping your own. You can add in some chopped pecans, walnuts, or even chocolate chips to give it more taste and crunch.
Variations
Pecan Butter Tart Cheesecake: You can add chopped pecans to the butter tart topping. It brings a rich nutty taste and a nice crunch that goes well with the smooth cheesecake.
Chocolate Butter Tart Cheesecake: This version mixes melted chocolate into the cheesecake filling to create a rich chocolate flavour.
You can also add a swirl of chocolate ganache on top of the butter tart layer to make it even more indulgent.
Raisin-Free Butter Tart Cheesecake: This takes leaves out raisins or swaps them for dried cranberries or cherries.
These alternatives offer a tart contrast to the sweet filling perfect for those who don’t like raisins.
Maple Butter Tart Cheesecake: This twist uses pure maple syrup to replace some of the brown sugar in the butter tart topping.
The maple syrup gives the cheesecake a warm rich flavor that boosts the overall sweetness.
Coconut Butter Tart Cheesecake: This version adds shredded coconut to either the cheesecake filling or the butter tart topping.
The coconut brings a tropical flavour and a chewy texture that pairs with the creamy base.
Serving Suggestions
Whipped Cream: A spoonful of just-made whipped cream brings a fluffy contrast to the thick cheesecake making it taste even richer.
Fresh Berries: Put some fresh berries like strawberries, blueberries, or raspberries on the side. The sour taste of the berries goes well with the sweet cheesecake.
Caramel Sauce: Pour warm caramel sauce on top of the cheesecake to make it sweeter and look prettier.
Chocolate Sauce: A bit of chocolate sauce can make it super tasty if you’ve made a chocolate version of the cheesecake.
Ice Cream: A scoop of vanilla or caramel ice cream goes great with the cheesecake flavours and adds a smooth feel.
Storing and Freezing
Storing
- After baking, let the cheesecake cool at room temperature.
- Once it is cooled, cover it with aluminium foil or plastic wrap to avoid it from absorbing the odours in the fridge.
- You can store the cheesecake in the refrigerator for up to 5 days.
Freezing
- Before freezing, let the cheesecake cool at room temperature.
- Tightly wrap the cheesecake in a plastic wrap, making sure there are no exposed areas.
- For an extra level of protection, wrap it again in aluminium foil or put it in an air-tight container.
- You can freeze the cheesecake for up to 2-3 months.
Thawing
For thawing, transfer the cheesecake from the freezer to the refrigerator and allow it to thaw overnight.
For a quick option, let it sit at room temperature for around 1-2 hours, but avoid leaving it out too long.
Conclusion
In conclusion, the butter tart cheesecake recipe mixes two favourite desserts which is sure to impress your family or friends.
With its creamy, rich texture and sweet, sticky topping such as traditional butter tarts, it adds a special hint to any event.
So why don’t you give this butter tart cheesecake a try? Grab your ingredients and start enjoying the cooking process.
Don’t forget to share your experience in the comments below.
Read More:- No Bake Pumpkin Cheesecake Balls
Butter Tart Cheesecake Recipe
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- For the Cheesecake Filling:
- 16 oz 2 packages cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- For the Butter Tart Topping:
- ½ cup unsalted butter
- 1 cup brown sugar packed
- ½ cup corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup raisins or chopped pecans optional
Instructions
- Set the temperature of the oven to 160 C (325 F).
- In a bowl, mix meted butter, graham cracker crumbs and granulated sugar. Combine until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan for the formation of an even layer. Bake for around 10 minutes, then take it out from the oven and allow it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until turn creamy and smooth.
- Add the sour cream and granulated sugar and mix until thoroughly combined.
- One-by-one add the eggs and mix well after adding each. Then add the flour and vanilla extract and mix until just combined.
- Over the cooled crust, pour the cheesecake filing and spread it evenly.
- Bake the cheesecake until the edges are set and center is a bit jiggly, it may take around 60 minutes. Turn the oven off and let the cheesecake sit inside for an additional hour to allow it cool gradually.
- In a saucepan, melt the butter over medium flame. Mix in the brown sugar and corns syrup until thoroughly combined.
- Take it out from the flame and let it cool. Then whisk in the vanilla extract and eggs until turn smooth. You can also mix in chopped pecans and raisins.
- Pour the butter tart mixture over the baked cheesecake.
- Place the cheesecake back to the oven and bake until the topping is set, it may take around 20 minutes.
- Take the cheesecake out from the oven and allow it cool slightly. Then, put it in the refrigerator for a minimum of 4 hours or overnight to allow it set completely.
- Once it is chilled, remove the sides of the springform pan carefully. It’s time to slice and enjoy.
