Who likes butterscotch? I do! In fact I just made a yummy Date, Walnut and Buttescotch cheesecake recently. With it’s silky sweet, deep toffee flavour, what’s not to like. Well I’ve got something a little different for you today, butterscotch sojee.
For those of you that don’t know, sojee is an Indian sweet dish, made with semolina which is traditionally served at the beginning of a meal, yes, Indians eat dessert first.
My mum makes the best sojee, seriously the BEST. Recently I was making her recipe when I tipped in the brown sugar in instead of the normal stuff. What? I know, total mistake, but lets keep that between us. When butterscotch sojee becomes a thang I totally want to be able to claim it was me who invented it.
This sojee has a much deeper flavour than the traditional obviously, and also a deeper, richer colour.
This recipe is purely altered by the use of brown sugar instead of white sugar. If you want a great sojee recipe, just try this with normal sugar, if you’d like to try this butterscotch version, follow the recipe below.
- 1/2 cup semolina
- 75g butter
- 1 egg
- 1 1/2 cups milk
- 1/2 cup brown sugar
- 1/2 tsp cardamon pwder
- a few strands if saffron
- 1 tblsp chopped almonds and some strands of saffron to serve (optional)
Add butter and semolina to a small saucepan on the stove on medium heat.Cook the semolina in the butter until it starts to lightly colour (almost pinkish), at this point take the semolina off the stove and set aside to cool a bit. In a measuring jug (or measure into a bowl) mix the eggs, milk, sugar, saffron and cardamon powder. Pour the milk mixture in a slow stream into the semolina while whisking briskly until all the milk is absorbed (your mixture will be runny). Put this back on the stove for a few minutes on a medium heat to begin to absorb. Once the liquid starts to absorb, put the stove on the lowest heat possible and cover, let it steam for about 15+ minutes until all the liquid is absorbed and the sojee is fluffy. Sprinkle on some saffron threads and chopped almonds to serve.
This year my Mr Munchies actually requested a cake for his birthday. It’s totally not like him, he usually leaves it up to me to decide. I guess he was really feeling for cheesecake.
‘Just any cheesecake’, he said.
Me? Make ‘just any cheesecake’?
I don’t think so!!!
Sorry hubby… Just kidding, I’m not sorry, this cheesecake is too good for me to be sorry, and trust me there were no complaints.
Here it is… It’s not ‘just any cheesecake’, it’s a Date, Walnut and Butterscotch Cheesecake (yes, I know you already got that from the title ;))
Date, Walnut and Butterscotch Cheesecake
- I used this tart base recipe from Taste.com
- Cheesecake Filling
- 500g cream cheese (softened)
- 3/4 cup sugar
- 1/2 tsp vanilla essence
- 2 eggs
- 3/4 cup cream
- 1 cup dates (approx. 10 large medjool)
- Butterscotch Sauce
- 3 tblsp brown sugar
- 2 tblsp butter
- 3 tblsp cream
- To serve (optional)
- 8-10 Walnuts
- 3/4 cup cream
Make the base as per instructions on the website. Line the bottom and sides of a springform pan (21cm) with baking paper. I filled my base up the 3/4 of the way up the sides and still had some extra left over. Bake prior to filling with cheesecake.
Pre-heat oven to 150c. Beat cream cheese and sugar until it is smooth. Add vanilla essence, eggs and cream. Beat till smooth and creamy. Pit and chop dates roughly and fold through the cream cheese mixture. Pour into pre-baked tart base. Bake for 50-55 minutes or until the cheesecake seems firm with a slight wobble in the middle. Leave out to cool, chill in the fridge for an hour.
Place a small pan on medium heat on the stove. Put in the butter and sugar and cook until sugar has dissolved. Once dissolved pour in the cream and set aside. The sauce will thicken as it cools.
Place walnuts in butterscotch sauce, drip off excess sauce and set aside to cool. Beat cream until thick. Fill the cream into a piping bag with a star tip and pipe around the edge of the cheesecake and in the centre. Place cooled walnuts on each piped mound. Drizzle butterscotch sauce onto the cheesecake
Tips for a perfect cheesecake
Tap the cheesecake on the table to remove air bubbles. Place a dish of water in the oven while the cheesecake is baking. This makes for a smooth cheesecake without cracks.
Edit: After having someone test my recipe, it came to my attention that I didn’t include a pan size, which can affect the cooking time and texture. So I have updated that above. Also, every time I make this cheesecake the texture is different. Sometimes runny, sometimes thick. It depends on the fat content in the cream cheese as well as how soft the cream cheese is when I beat it. If you a have this problem, don’t despair, whichever way it is runny or thick, it will still work and still be delicious.
Loving the shots I’m getting with my new camera. Mr Munchies gave me a camera for my birthday this year, it is am-a-a-a-a-zing! I’ll be posting another recipe from his birthday soon. This was the cheesecake pre butterscotch drizzle.
Ramadan is now far behind us, I know, but if you’re like us (we tend to stock up on dates, 7kgs worth), you might still have some left over. If you want to use up some dates or just want a datey (totally a word, right?) treat, try these!
These macarons are slightly different to the norm, brown sugar is used to make the meringue instead of the usual white sugar. The brown sugar gives a subtle taste difference as well as a slight creamy tinge.
Brown Sugar Macarons
40g egg white (1 egg white at room temperature)
56g almond meal
72g icing sugar
20g light brown sugar
Measure out your ingredients. Combine almond meal and icing sugar and grind till a fine powder. Whip egg whites till foamy, slowly stream in the brown sugar until egg whites are stiff and glossy. Sift almond meal and icing sugar mixture on top of egg whites and fold until just combined.
Pre heat oven to 150°c. Fill mixture into piping bag and pipe 3cm rounds onto baking paper lined trays. Let mixture sit for 15-30 minutes. Place in oven for 17 minutes (I found that the substitution of brown sugar required the macarons baking for a little longer then usual) or until tops don’t move when pushed with a finger.
Sticky Date Filling
1/2 cup pitted dates (I use medjool)
100g softened butter
3 tblsp cooled butterscotch sauce (recipe below, alternatively you could use 1/4 cup of brown sugar)
Pit dates and place in a bowl, fill with hot water until all the dates are immersed, leave to soak for 10 minutes. Cream butter till fluffy. Drain all excess water from the dates and process till smooth and pasty. Add date paste and butterscotch to butter, beat until combined. Fill a piping bag, ready to fill macarons.
1 tblsp dark brown sugar
1 tblsp butter
3 tblsp cream
Place sugar and butter on a medium heat on the stove. Mix till sugar dissolves. Add in cream and mix till combined, set aside to cool.
To assemble macarons, pipe sticky date filling into one macaron shell and sandwich with the other. Sticky, datey, yummy macarons!