Cheesecake is one of those dessert after cupcakes, in my opinion, that almost everyone loves. It was a colleague’s birthday and since I have yet to get my hands on a cupcake transporter. I decided to bake this maple syrup walnut cheesecake that is a little different from the usual Oreo cheesecake or Peanut Butter Cheesecake that I usually bake.
Maple Syrup Cheesecake recipe It was quite funny that the Husband came home to a house filled with the smell of cheesecake and maple syrup. I suppose when you smell something this heavenly your mind is mentally prepared to taste this. You can’t imagine how upset he was when I told him that the cake is for my colleagues. Lol! I offered to bake it for him but he no longer wants it anymore! I suspect he is still upset about it till this day.

Maple Syrup walnut cheesecake recipeThis recipe is adopted from the mayple syrup cheesecake recipe from Epicurious. I halved the recipe so that the cake fits into a 7inch springform pan. The cake served 8-9 people.

 

For crust

10 digestive cookies ( my favorite is McVitie’s digestive cookies)

28g (1/4 cup) unsalted butter

For Filling

450g cream cheese, softened

1/2 cup pure maple syrup (preferably Grade B but I used Grade A)

2 large eggs

1/2 tablespoon vanilla

1/4 cup heavy cream

Accompaniment: pure maple syrup if desired for drizzling and a Handful of chopped walnut to top the cake

Preheat oven to 176degree celsius

Make crust: Crush cookies by placing digestive cookies in a ziplock bag. Bash with bottle or rolling pin. Add melted butter to the crumbs. Press crumb and butter evenly into bottom and up side of a 7-inch springform pan.

Make filling: In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.

Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup and chopped walnuts.

Tip: You could also add a handful of walnut to the curst.

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