Recipe Inspiration – Butterscotch Cheesecake


  • 300gm Digestive biscuits, crushed
  • 150gm unsalted butter
  • 270gm caster sugar
  • 135gm unsalted butter
  • 165ml cream
  • 750gm cream cheese
  • 15gm gelatine sheets



  1. Melt 150gm of butter and mix with crushed biscuits. Press into the bottom of a round cake tin
  2. Cook the rest of the butter with the sugar to light caramel, then mix in the cream
  3. Soften gelatine sheets in water and mix into the cream mixture
  4. Pour over softened cream cheese, mix to combine, then pour into the base and chill
  5. Keep refrigerated

CYCA Principal Sponsor

CYCA Official Sponsors

CYCA Youth Sailing Academy Sponsors and Supporters

Thank you! Your subscription has been confirmed. You'll hear from us soon.
CYCA weekly newsletter