NEW YORK MAPLE-WALNUT CHEESECAKE
Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones? We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake.
Provided by Matt Lee And Ted Lee
Categories cakes, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and stir with a fork to combine. Grease the sides of a 9-inch springform pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl. Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture. Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass. Bake for 10 minutes and let cool. Raise the heat in the oven to 500 degrees.
- With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes. Mix the flour with the remaining sugar and add it and half the maple syrup to the cheese in thirds, mixing after each addition. Add the eggs and the yolks to the batter one by one, beating after each addition. Add the heavy cream and mix again. Pour the batter into the crust and bake for 15 minutes. Lower the oven to 200 degrees and bake for an hour more. Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour. Chill in the refrigerator for 4 hours and not more than 24.
- When ready to serve, heat the remaining maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly. Whisk in the cornstarch and turn off the flame. Add the walnuts and turn to coat. Spread them out on a piece of parchment paper to cool and harden into praline, then sprinkle over the cheesecake.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 17 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 27 grams, Sodium 474 milligrams, Sugar 43 grams, TransFat 0 grams
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Prem B.k
[email protected]I'm not a fan of walnuts, so I substituted pecans instead. The cheesecake was still delicious!
Safih Safih
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's a showstopper dessert that everyone will love.
Margaret Nkhuwa
[email protected]I've made this cheesecake several times and it's always a hit. I love the creamy texture and the maple walnut flavor.
Mary Short
[email protected]This cheesecake is easy to make and always turns out perfect. It's my go-to recipe for potlucks and parties.
Malik Malik jasnain
[email protected]I'm not a big fan of cheesecake, but I really enjoyed this one. The maple walnut flavor is amazing!
saqib baba
[email protected]This cheesecake is very rich, so a little goes a long way. It's perfect for special occasions.
firewolf alpha
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth the effort. It's a beautiful and delicious dessert.
Daneil Gloria
[email protected]The crust on this cheesecake was a little too thick for my liking, but the filling was delicious.
THE GAME 2022
[email protected]This cheesecake is a little too sweet for my taste, but it's still very good.
Khuda Bakshah
[email protected]I love the maple walnut combination in this cheesecake. It's a great dessert for any occasion.
Faixan Ali
[email protected]This cheesecake was easy to make and very tasty! I used a pre-made graham cracker crust to save time.
Tiara Motley
[email protected]I followed the recipe exactly and the cheesecake turned out great! The only thing I would change is to add a little more maple syrup to the filling.
kopila Khanal
[email protected]I've made this cheesecake twice now, and it's always a crowd-pleaser. The maple walnut flavor is unique and delicious.
King Bloch
[email protected]This cheesecake was a hit at my dinner party! The maple walnut flavor was a perfect combination, and the crust was perfectly crispy. I will definitely be making this again.