MAPLE CHEESECAKE WITH MAPLE-CRANBERRY COMPOTE
Provided by Abigail Johnson Dodge
Categories Cake Mixer Egg Dessert Bake Christmas Cream Cheese Cranberry Winter Christmas Eve Sour Cream Maple Syrup Butter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 20
Steps:
- For reduced maple syrup:
- Boil maple syrup in heavy medium saucepan over medium-high heat until reduced to 1 cup, stirring occasionally and watching closely to avoid boiling over (syrup will bubble up to top of pan), about 5 minutes. Remove reduced maple syrup from heat and let cool to slightly warm or room temperature.
- For crust:
- Position rack in center of oven and preheat to 375°F. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set and top edge of crust darkens slightly, about 10 minutes. Cool crust completely on rack. Reduce oven temperature to 300°F.
- For filling:
- Beat cream cheese in large bowl of heavy-duty mixer fitted with paddle attachment until very smooth. Add maple sugar, flour, and salt; beat until well blended and smooth. Add 1 cup reduced maple syrup, sour cream, and vanilla; beat until well blended. Add eggs, 2 at a time, and beat just until blended after each addition. Tap bowl several times on counter to release any air bubbles. Pour filling into cooled crust. Using tip of small knife, pop any air bubbles on surface.
- Bake cake until slightly puffed around edges (center will still look moist and will move slightly when pan is gently shaken), about 1 hour 30 minutes. Transfer cake to rack and cool completely. Cover and chill overnight. DO AHEAD: Can be made 3 days ahead. Keep chilled.
- Cut cheesecake into wedges. Divide among plates. Serve with warm Maple- Cranberry Compote alongside.
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ScRollS GaMiNG
[email protected]This cheesecake was okay. The maple flavor was a bit too strong for my taste and the cranberry compote was a bit too tart.
Bimal Regmi
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The maple and cranberry flavors were a great combination.
Fruit Bat
[email protected]This cheesecake was so good! The maple flavor was perfect and the cranberry compote was the perfect topping. I will definitely be making this again.
Md Saikat islam kajol
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved the maple and cranberry flavors. I will definitely be making this again.
Suliaman Khan
[email protected]This cheesecake was delicious! The maple flavor was strong and the cranberry compote added a nice tartness. The crust was also very good.
SABA HAIR EXTENSIONS “Tigist L” lambrecht
[email protected]I love maple cheesecake and this recipe did not disappoint! The crust was crispy and the filling was creamy and smooth. The cranberry compote was the perfect topping.
Malak Noor
[email protected]This was my first time making cheesecake and it was a success! The instructions were easy to follow and the cheesecake turned out perfectly. The maple and cranberry flavors were delicious together.
Merci Wainaina
[email protected]This cheesecake was so easy to make and it turned out so delicious! The maple flavor was subtle and the cranberry compote was the perfect topping. I will definitely be making this again.
rana Mutaqeem
[email protected]I've made this cheesecake several times now and it's always a hit. The maple and cranberry flavors go so well together and the cheesecake is always perfectly creamy and smooth. It's a great dessert for any occasion.
Md Alfaz Barek hossen
[email protected]This cheesecake was absolutely amazing! The maple flavor was perfectly balanced and the cranberry compote added a delightful tartness. The crust was also perfectly crispy and buttery. I will definitely be making this again!