Ingredients
Scale
- 200g chocolate graham crackers or chocolate cookies (for the crust)
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 200ml sour cream
- 100ml butterscotch or caramel sauce (for the butterbeer flavor)
- 1 teaspoon vanilla extract
- Optional: edible gold dust or magical toppings for decoration
Instructions
- Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a plastic bag and smashing with a rolling pin.
- Mix the cookie crumbs with melted butter until the mixture resembles moist sand.
- Press the mixture evenly into the bottom of a springform pan and chill in the refrigerator for 15-20 minutes.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and vanilla extract, mixing well.
- One at a time, incorporate eggs, mixing gently after each addition.
- Fold in sour cream and butterscotch or caramel sauce to infuse the butterbeer flavor.
- Pour the filling over the chilled crust and smooth the top.
- Preheat oven to 160°C (320°F). Bake in a water bath for 50-60 minutes until slightly wobbly but set.
- Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Decorate with edible gold dust, wizard-themed toppers, or drizzle with caramel or chocolate sauce for a magical presentation.
Notes
- Chilling the cheesecake overnight helps develop its creamy texture.
- Decorate with edible gold dust for an authentic magical look.
- Use a water bath to prevent cracking during baking.
- Ensure the cream cheese is softened for smooth mixing.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Magical/Fantasy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: 430 kcal Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
