Maple Syrup Cheesecake

You wouldn't guess that maple syrup was the subtle flavour underlining this cheesecake. After a few bites you can detect a hint of something, but it's only when prompted that you realise what that something is.

It looks a bit burned around the edges, it isn't

Maple Syrup Cheesecake

I found this recipe on the New York Times online in December 2015. I have made no alterations to it, although I have cut out the topping and changed the quantities because I find it makes a disproportionate amount of filling for the crust. This is one of the few cheesecakes where you don't have to be absolutely sure that all the ingredients are room temperature.

Ingredients:

Crust:

1.5 cups graham-cracker/digestive crumbs

1/4 cup white sugar

90g butter, melted

Cheesecake Filling:

1.25kg cream cheese

3 Tbsp plain flour

1 1/4 cups white sugar

1/4 cup maple syrup

4 eggs

2 egg yolks

1/4 cup heavy cream (single cream if UK)

Instructions:

Crust:

Preheat oven to 350˚F/180˚C

Prepare a 10 inch round pan, either springform or silicone

I use a silicone pan and this has made things much easier. The cheesecake comes right out when it's finished. If using springform, line the bottom with baking paper.

Melt butter

Mix together graham cracker crumbs and sugar

Mix crumb mixture with butter

These pictures show the process of making the crust

Press into the bottom of prepared pan

Bake 10 minutes, remove from oven and let cool

The first picture is the unbaked crust, the second one is baked. As you can see, there is very little difference between the two

Cheesecake Filling:

Beat cream cheese in the bowl of an electric mixer until it is soft and fluffy, 1-2 mins

Gradually add flour, sugar and maple syrup to the mixture and beat until combined

Add eggs and yolks one at a time, beating after each addition

Beat in the heavy cream

The first picture is the beaten cream cheese, the second is the batter after the addition of flour, sugar and maple syrup and the third is the completed batter

Raise the oven temperature to 500˚F/260˚C

Pour cheesecake filling over cooled crust and bake 15 minutes

Loosely cover with foil if the top appears to be burning

The first picture is the cake after it went into the oven (I forgot to take a picture of it before I put it in the oven and I did not want to open the door) the second picture is (a very poorly lit photo of) the cheesecake after about 10 minutes, at which point I covered it loosely in foil

Reduce oven temperature to 200˚F/95˚C

Bake another hour, or until the sides are set and the middle still has a slight wobble

Finished product

Turn off oven, open door and let cheesecake cool in the oven for half an hour

Remove and let cool completely

Refrigerate 4-30 hours, and serve cold

I prefer to make cheesecake a day in advance as I find the flavours develop overnight

To keep it fresh, I wrap the entire cake in cling film, which also helps it to travel

As shown below, this cake is ready to go to a bake sale