Cakes & Bakes: New York maple-walnut cheesecake

Home-made New York maple walnut cheesecake | H is for Home #cheesecake #bakedcheesecake #recipe

Baked cheesecake is both Justin’s and my favourite kind of cake. I often make it for special occasions such as when we’re having people over to visit. The last time friends came to stay, I made a New York maple-walnut cheesecake. It was such a hit – with us and them – that I’ve been looking forward to making it again and sharing the recipe on here.

Making crumbs from digestive biscuits | H is for Home Digestive biscuit cheesecake base | H is for Home

I found the recipe on the New York Times website. It’s pretty similar to the one I make using a Gordon Ramsay recipe, with one… or should I say two great additions. Including maple syrup in cheesecake is delicious; Tossing and coating walnuts in hot maple syrup and then sprinkling them over the top is candied heaven on earth!

Cream cheese and maple syrup | H is for Home

I made a few little adjustments to the NYT’s original New York maple-walnut cheesecake recipe. For a start, I cut down on the quantities; much as I love cheesecake, 12 portions is too much for just the two of us. I also swapped the Graham cracker base for the more usual British version of digestive biscuit crumbs. Lastly, I doubled the amount of maple syrup in the actual cheesecake mixture as I thought the flavour was a little too subtle.

New York maple-walnut cheesecake | H is for Home

Also, the original method included an initial hot bake at 260ºC/500ºF for 15 minutes. This, I think, is to give the top of the cake a nice golden brown colour. It would have completely burnt my first attempt if I hadn’t been keeping an eye on it. This time around, I lowered the temperature and duration of this stage… it turned out perfectly!

The walnuts can be substituted for other nuts, I’d think that pecans or Brazil nuts – or both – would be wonderful.

Click here to save the recipe for later!

New York maple-walnut cheesecake
Serves 8
For the base
  1. 200g/7oz digestive biscuits (about 14 biscuits)
  2. 50g/1¾oz unsalted butter, melted
For the cheesecake
  1. 600g/21oz cream cheese
  2. 2tsp cornflour
  3. 200g/7oz caster sugar
  4. 120ml/4fl oz maple syrup
  5. 2 eggs + 1 egg yolk
  6. 60ml/2fl oz double cream
To finish
  1. 60ml/2fl oz maple syrup
  2. 1tsp cornflour
  3. 115g/4oz walnut halves Home-made New York maple walnut cheesecake ingredients
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Instructions
  1. Preheat the oven to 175ºC/350ºF/gas mark 4
For the base
  1. In a bowl, grind the digestive biscuits to fine crumbs (I use the end of a rolling pin)
  2. Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture
  3. Grease the sides of a 23cm/9-inch, spring-form cake tin and scatter the crumbs evenly over the pan bottom, pressing it down using the bottom of a straight-sided glass or back of a spoon
  4. Bake for 10 minutes and allow it to cool
For the cheesecake
  1. Raise the oven temperature to 200ºC/400ºF/Gas mark 6
  2. With an electric mixer, beat the cream cheese until soft and fluffy (about 2 minutes)
  3. Combine the flour and the sugar and add this mixture and half of the maple syrup to the cheese in thirds, mixing after each addition
  4. Add the eggs and the yolk to the mixture, one by one, beating after each addition
  5. Add the heavy cream and mix again
  6. Pour the batter on to the cooled base and bake for 5 minutes
  7. Lower the oven to 90ºC/200ºF/Gas mark ½ and bake for a further hour
  8. Switch off the oven, leave the door ajar and allow the cheesecake cool in the oven for ½ hour
  9. Chill in the refrigerator for 4 hours but no more than 24
To serve
  1. In a small saucepan, heat the remaining maple syrup over a low heat until it bubbles. Allow to simmer gently for 1 minute until it has thickened slightly
  2. Whisk in the cornstarch and turn off the heat
  3. Add the walnuts and turn to coat
  4. Spread them out on a piece of parchment paper to cool and harden into praline
  5. Sprinkle over the cheesecake
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Adapted from New York Times
Adapted from New York Times
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