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Vanilla Cheesecake with Butterscotch Sauce

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Baking this Vanilla Cheesecake with Butterscotch Sauce is no different from baking a cake. When you bake a cheesecake it might feel challenging. Will my cheesecake sink? Is it going to be too dense? Will it crack? Will my crust be a disaster? All these questions and more will pop up in your head before making the cheesecake. Let me tell you, baking cheesecake is far much easier than baking a cake.

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Tips on making Vanilla Cheesecake.

In this post, I will give you some tips to make your cheesecake rise nicely, have no cracks, and the crust will not only taste good but will hold better.
I love dessert but that doesn’t mean to go crazy with sugar! In this Vanilla Cheesecake with Butterscotch Sauce recipe I kept the sweetness balanced in both the crust and the filling, the texture is creamy light and little rich.

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To prevent the crust from collapsing, I pre-baked the crust for few minutes and kept it aside to cool before adding in the filling, this will help the crust to hold the filling better and prevent it from breaking while cutting into the cheesecake.

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I didn’t use sour cream in this recipe as most cheesecake recipes call for it, instead, I’ve added milk to make it on the lighter side, and I promise you won’t miss the sour cream.

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The key to crack free and perfectly risen cheesecake is to bring all ingredients to room temperature, believe me, it makes a lot of difference and I am saying this from experience if you beat the cream cheese while cold, it will have lumps. The other contributing factor to cracks is over beating the eggs. Always beat the eggs lightly without adding air into it.

Do not open the oven door while baking the cheesecake. The first 70 minutes are crucial, try to overcome the urge. Use the oven light to see the progress of the baking but never open the door.

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After the 70 minutes, open the oven door (just a little.) to allow some heat to depart the oven, this shouldn’t take more than 5 seconds. Shut the oven door and let the cheesecake continue baking for another 50 minutes while the oven is off. The gradual decrease in temperature will help in thoroughly cook the cheesecake and will prevent it from having crack or sink.

As I said, there are different types of cheesecakes out there, some recipes use fewer eggs, some use a mixture of eggs and egg yolks, it really depends on how you like your cheesecake, and you can always change the ingredients ratio according to your liking.

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, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hashtag #Arinacooking. I would love to see your creation.



  1. Muna, that’s one perfectly baked cheesecake. The nuts (walnuts?) atop makes a lovely garnish too.

    • Arinacooking

      Angie, I wish you were here so we both can enjoy this cheesecake and chat for a while, it was a real delicious and light cheesecake 🙂

  2. Thanks for the tips, Muna! I love how you added milk instead of sour cream to give it a lighter texture and flavour. And the nuts on top make me crazy. It’s really delish!

    • Arinacooking

      It was a light and scrumptious Cheesecake Nagi! Homemade is always better since you can change it according to how you like 🙂

  3. Good tips on cheesecake baking, Muna! I love cheesecake, and in fact it’s probably one of my all-time favorite desserts. This butterscotch sauce on this one sounds amazing, and I wish I had a nice big slice in front of me right now! Yum!