Ingredients:

For the Crust:

• 1 ½ cups crushed shortbread cookies

• ¼ cup melted butter

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened

• ½ cup (100 g) brown sugar

• ¼ cup granulated sugar

• 2 large eggs

• ½ cup butterscotch sauce

• 1 tsp vanilla extract

• ½ tsp butter extract (optional)

• ¼ cup heavy cream

For the Butterscotch Glaze:

• ½ cup butterscotch chips

• 2 tbsp heavy cream

Instructions:

1. Preheat Oven & Prepare Crust:

• Preheat the oven to 325°F (163°C).

• Line an 8x8-inch baking pan with parchment paper.

• Mix crushed shortbread cookies with melted butter until combined.

• Press firmly into the bottom of the pan to form a crust.

2. Make the Cheesecake Filling:

• In a large bowl, beat cream cheese, brown sugar, and granulated sugar until smooth.

• Add eggs one at a time, mixing well after each addition.

• Stir in butterscotch sauce, vanilla extract, butter extract (if using), and heavy cream until smooth.

3. Bake the Cheesecake Bars:

• Pour the cheesecake filling over the crust and spread evenly.

• Bake for 35-40 minutes, or until the center is just set.

• Let cool completely before refrigerating for at least 3 hours.

4. Prepare the Butterscotch Glaze:

• Melt butterscotch chips with heavy cream in the microwave in 20-second intervals, stirring until smooth.

• Drizzle over chilled cheesecake bars before slicing.

5. Serve & Enjoy!

• Slice into bars and enjoy the magical Butterbeer flavor!

Prep Time: 15 minutes | Cook Time: 40 minutes | Chill Time: 3 hours

Servings: 9-12 bars | Calories: ~320 kcal per bar

Ingredients

• 2 tablespoons (30ml) vegetable oil
• 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
• Kosher salt
• 2 ounces (60g) feta or Cotija cheese, finely crumbled
• 1/2 cup finely sliced scallions, green parts only
• 1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
• 1 jalapeño pepper, seeded and stemmed, finely chopped
• 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
• 2 tablespoons (30ml) mayonnaise
• 1 tablespoon (15ml) fresh lime juice from 1 lime
• Chile powder or hot chile flakes, to taste

Directions

1. Heat oil in a large nonstick skillet or wok over high heat until shimmering.
2. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes.
3. Toss corn, stir, and repeat until charred on the second side, about 2 minutes longer.
4. Continue tossing and charring until corn is well charred all over, about 10 minutes total.
5. Transfer to a large bowl.
6. Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine.
7. Taste and adjust seasoning with salt and more chile powder to taste.
8. Serve immediately.

If you don’t like jalapenos or too much spice don’t add them in and only add the chile powder to where you can stand it.