DD’s birthday is this week and she loves Tiramisu…we celebrated a little early with lots of yummy appetizers, and this non traditional birthday cake~
DD doesn’t really like chocolate, and she also doesn’t like cake! How can this girl be my daughter?
At her wedding she chose to serve individual tiramisu in glasses rather than traditional wedding cake
Since her name is Tara, we thought having Taramisu was wildly clever 🙂
She even had a chef prepare a light on the chocolate version especially for her
We had tiramisu tastings!
Anyhoo…
This is basically a butterscotch cheesecake
with lady finger sides and a lady finger crust
But I am taking some liberties here, since it’s her birthday and all…
and calling it
BUTTERSCOTCH TIRAMISU CHEESECAKE
Ingredients
- Butterscotch Ladyfinger crust:
- 24 ladyfingers [I used 2 pkgs, 3 oz., of 12 each]
- 4 T butter melted
- 2 T Butterscotch liqueur [I used Buttershots by DeKuper’s]
- Cheesecake filling:
- 4 8 oz low fat cream cheese
- 1 cup white sugar
- 1 cup sour cream
- 4 eggs
- 2 T butterscotch liqueur
- 1/2 cup brown sugar
- 1 pkg. 11oz. butterscotch chips
Instructions
- Lightly toast 12 ladyfingers, split until lightly browned. Place in food processor and pulse into coarse crumbs.
- Pour into mixing bowl and add butterscotch liqueur and melted butter. Mix well and press into a cooking oil sprayed springform pan, forming bottom crust.
- Cut remaining ladyfingers in half and split. Place around edge of pan with rounded sides up.
- Mix the cream cheese with white sugar until blended.
- Add sour cream, brown sugar and remaining Butterscotch liqueur.
- Blend. Add eggs, one at a time.
- Pour 1/2 batter into crust.
- Sprinkle with about 1 cup butterscotch chips, forming a single layer on batter.
- Top with remaining batter by dropping in by spoonfuls over chips and carefully spreading so as not to disturb chip layer.
- Place spring form pan on a baking sheet to prevent leakage in your oven.
- Place a pan of water in bottom of oven and preheat 350. Bake on middle rack for 40-45 minutes until just set. Open door and turn off heat. Leave cake to cool for 20 minutes. Remove and carefully place a row of butterscotch chips around the edge of cheesecake. Finish cooling and refrigerate overnight. Makes 1 cheesecake, 12 servings
I hope you enjoy this!
Oh, by the way! Since you have the butterscotch liqueur out and all, have you ever had a Butterscotch Martini? Now’s the time!!
BUTTERSCOTCH MARTINI
Ingredients
- 3 parts Vanilla Vodka
- 1 part Butterscotch Liqueur or Schnapps
- 1 part Baileys Irish Creme or 1/2 n 1/2
Instructions
- Combine and serve over crushed ice
or try
This will warm you up on a cold winter’s night!!
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