Butter Tart Cheesecake

Butter Tart Cheesecake

New York, Japan, Germany, each of these places had their own unique take on a cheesecake - but what about Canada? We have been hard at work in the Redpath Test Kitchen to create a cheesecake that properly represented our home and native land. So, we took a Canadian favourite (the butter tart) and turned it into a cheesecake. We might be from Canada, but we’re definitely not sorry about this stunning creation!

Serves

14 slices

PREP TIME

45 minutes

COOK TIME

55 minutes, Chilling Time: 4 hours 45 minutes

INGREDIENTS

For the crust:

  • ½ cup (113 g) unsalted butter, softened
  • ½ cup (60 g) Redpath® Icing Sugar
  • 1 large egg, separated
  • 1 ½ cups (188 g) all-purpose flour
  • ½ tsp (3 g) salt

For the butter tart filling:

  • 1 cup (217 g) Redpath® Dark Brown Sugar, packed and divided
  • ½ cup (120 ml) golden corn syrup
  • ⅓ cup (76 g) unsalted butter
  • ½ tsp (3 g) salt
  • 3 large eggs
  • ¼ cup (43 g) raisins (optional)

For the cheesecake filling:

  • ¼ cup (60 ml) cold water
  • 1 packet / 2 ¼ tsp (8 g) unflavoured powdered gelatin
  • 2 packages (500 g) cream cheese, softened
  • ½ cup (109 g) Redpath® Dark Brown Sugar, packed
  • ½ cup (60 g) Redpath® Icing Sugar
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) vanilla extract
  • ¼ tsp (2 g) salt
  • ½ cup (120 ml) heavy cream
  • ⅓ cup (80 ml) sour cream
  • ⅓ cup (37 g) toasted chopped pecans

INSTRUCTIONS

For the crust:

  1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until smooth. Add the Redpath® Icing Sugar and beat; 1 minute.
  2. Scrape down the sides of the bowl and beat in the egg yolk until fully-combined.
  3. Reduce mixing speed to low and beat in the flour and salt until a crumbly dough forms, about 1 minute.
  4. Knead dough a couple of times and gather into a ball. Wrap in plastic wrap and chill for 30 minutes.
  5. Preheat oven to 375°F (190°C). Grease a 9 inch (23 centimetre) springform pan. Line the bottom with a round of parchment paper and grease the paper.
  6. Roll the dough into a 11 inch (28 centimetre) round and ease into the bottom of the prepared pan. Press dough 1 inch (2.5 centimetre) up the sides of the pan. If dough tears, press gently back together.
  7. Chill in refrigerator for 15 minutes.
  8. Prick the base of the dough all over with a fork. Place a large piece of foil or parchment paper over the dough and fill with pie weights or dried beans. Bake for 15 minutes.
  9. Take the crust out of the oven and remove the pie weights and foil.

For the butter tart filling:

  1. Combine ¾ cup (163 grams) Redpath® Dark Brown Sugar, corn syrup, butter and salt in a medium-sized saucepan. Set over medium heat and stir until sugar has dissolved. Increase heat to medium-high and boil for 1 minute. Remove from heat.
  2. In a separate large bowl, whisk the remaining ¼ cup (54 grams) of Redpath® Dark Brown Sugar with the eggs.
  3. Whisk a spoonful of the hot sugar mixture into the egg mixture; repeat a couple of times to temper the eggs. Whisk in the remaining sugar mixture. Stir in the raisins, if using.
  4. Pour the filling into the parbaked crust and fold a strip of aluminum foil over the edge of the pan so that the exposed edge of the crust is protected from over browning. Bake until filling has a slight crust on top and bubbles gently; 35 to 40 minutes.
  5. Remove and set aside to cool.

For the cheesecake filling:

  1. Add the water to a small bowl. Sprinkle the gelatin over top and allow to bloom while mixing the filling.
  2. While the gelatin is blooming, place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute.
  3. Add the Redpath® Dark Brown Sugar and Redpath® Icing Sugar and mix 3 minutes.
  4. Beat in the lemon juice, vanilla and salt until smooth.
  5. Add the heavy cream and sour cream, beat 3 minutes.
  6. Heat the bloomed gelatin in the microwave, on high, for 30 seconds. Remove and stir. If gelatin is not fully dissolved, repeat microwaving in 5 second increments just until gelatin has dissolved.
  7. With the mixer running on medium-low speed, pour in the dissolved gelatin and beat for 2 minutes.
  8. Pour the filling over the cooled butter tart filling and decorate with chopped pecans, if desired.
  9. Place into the refrigerator to chill for a minimum of 4 hours before serving.
  10. Run a small paring knife around the edge to loosen the cake before removing the top of the pan.
  11. Slice with a warm knife and serve.

CHEF'S TIP

  • For a smooth cheesecake filling, be sure that the cream cheese is fully softened to room temperature.