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.
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.
10 digestive cookies ( my favorite is McVitie’s digestive cookies)
28g (1/4 cup) unsalted butter
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.