Butterscotch cheesecake

butterscotch cheesecake


For the base:

200g chocolate digestives or cookies
65g margarine or butter

For the cake:

700g full-fat soft cheese (e.g. Philadelphia)
2 medium eggs
225g caster sugar
2 vanilla pods
300g decent butterscotch chocolate (e.g. Black’s)


  1. For the base, melt the butter in a saucepan and turn the biscuits into crumbs via whatever method you see fit.
  2. Combine the two into a lightly greased cake tin and put in the fridge to set.
  3. Break the chocolate into individual squares and melt in a bowl over a saucepan of boiling water.
  4. Put the cheese into a large mixing bowl and beat the crap out of it until soft.
  5. Add all of the sugar and beat again.
  6. Open the vanilla pods and scrape all of the contents into the mixture.
  7. Stir in the eggs one at a time.
  8. Put a bit of this plain vanilla mixture into a jug and put aside. Into the rest, add the chocolate and combine, now pour the mixture onto the base.
  9. Take the plain vanilla mixture that you saved, and swirl onto the top of the chocolate mix to create a sort of Dreamcast logo.
  10. Take a chop stick or something similar and swirl ‘S’ shapes through the chocolate swirl to create a marbled effect.
  11. Put it in the oven at gas mark 3 or about 180C for 30 minutes, then turn the oven off but leave the cake in there to cool.
  12. Chill in the fridge for at least a few hours, preferably over night. Then serve, receiving praise and adulation from all who know you as you are truly now a God.