Skor Cheesecake

Skor Cheesecake

INGREDIENTS

4 packages cream cheese ( room temperature)
1 cup sugar
4 large eggs (room temperature)
1 cup sour cream
1/2 cup whipping cream
3 tbsps. flour
1 tsp. vanilla
1 cup Skor chipits
Butterscotch sauce (home made or bought)

Crust:
2 1/2 cups chocolate crumbs
1/2 cup unsalted butter, melted

Topping:
1/2 litre whipping cream
6 Tbsps. Icing sugar
1/2 tsp. vanilla
more Skor chipits to decorate


METHOD
When I make a cheesecake I mix it in the stand mixer on low speed. The higher the speed more air goes into it and it causes cracks.

Crust:
Preheat the oven to 325. Line the bottom of a 10 inch springform pan with parchment paper.
Mix together the ingredients for the crust and pat onto the bottom of the springform.
Bake the crust for 8 minutes and then set aside to cool on a cooling rack.

Filling:
In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Scrape down the sides of the bowl.
Add the sour cream, whipping cream and vanilla.
Mix on low speed until combined and keep scraping down the sides and beater.
Add the eggs one at a time, mixing slowly to combine. Scrape down the sides to make sure it is well combined.
Add the Skor chips and mix well.
Pour into the springform and bake for 50 minutes.
Turn off the oven and leave the cheesecake in the oven with the door closed for 15 minutes. Do not open the door or you will release the heat.
Crack open the door after the 15 minutes and let it sit for another 10 minutes.
Remove from the oven and let it sit on a cooling rack until cool.
After it is cool I put it in the freezer for 24 hours.
When you take it out of the freezer remove the sides and bottom and put on the plate you are serving it on.

Topping:
Mix the icing sugar, whipping cream and vanilla in a mixing bowl fitted with the whisk attachment and whip until stiff peaks form.
Take the butterscotch sauce and pour it on top of the cheesecake and smooth it out.
Pipe the whipping cream on top and add the rest of the Skor sprinkled on top and spoon some butterscotch sauce on top of that. Refrigerate.

I always decorate the cheesecake the night before and refrigerate for 24 hours until serving to allow it to defrost.

Brenda Borzykowski