New York Maple-Walnut Cheesecake PT150M https://img4.recipesrun.com/201907/2019/0801/4d/f/783120/300x200x90.jpg 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. Enjoy the cheesecake plain or make the maple whipped cream or maple cream sauce to drizzle over slices. A warm purchased or homemade butterscotch or caramel sauce would be great on this cheesecake as well. 10 servings Ingredients: 4 ounces Walnut halves 1 teaspoon Cornstarch 1/4 cup Heavy cream 2 Egg yolks 4 Eggs 1/2 cup Grade A medium amber maple syrup 3 tablespoons Flour 2 1/2 pounds Cream cheese 3 tablespoons Unsalted butter, melted 1 1/4 cups Sugar, divided 3/4 cup Graham-cracker crumbs
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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. Enjoy the cheesecake plain or make the maple whipped cream or maple cream sauce to drizzle over slices. A warm purchased or homemade butterscotch or caramel sauce would be great on this cheesecake as well.
01 Information
  • Grade medium
  • Serving 10 servings
  • Total Time 150 Mins
02 Ingredients
    • 4 ounces Walnut halves
    • 1 teaspoon Cornstarch
    • 1/4 cup Heavy cream
    • 2 Egg yolks
    • 4 Eggs
    • 1/2 cup Grade A medium amber maple syrup
    • 3 tablespoons Flour
    • 2 1/2 pounds Cream cheese
    • 3 tablespoons Unsalted butter, melted
    • 1 1/4 cups Sugar, divided
    • 3/4 cup Graham-cracker crumbs
03 Method
  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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.
04 Author
lihui lihui
134 Recipes
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