New York Maple-Walnut Cheesecake
- Total Time
- 2 hours 30 minutes, plus chill time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾cup graham-cracker crumbs
- 1cup plus 6 tablespoons sugar, divided
- 3tablespoons unsalted butter, melted
- 2½pounds cream cheese
- 3tablespoons flour
- ½cup grade A medium amber maple syrup
- 4eggs
- 2egg yolks
- ¼cup heavy cream
- 1teaspoon cornstarch
- 4ounces walnut halves (about 1 cup)
Nutritional analysis per serving (10 servings)
743 calories; 55 grams fat; 28 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 53 grams carbohydrates; 1 gram dietary fiber; 43 grams sugars; 12 grams protein; 419 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- 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.
Private Notes
Comments
Trader Joe's carries some very tasty cookies called 'Toasted Coconut Cookie Thins,' 'Meyer Lemon Cookie Thins,' and 'Triple Ginger Cookie Thins' and they all make extremely good cheesecake crusts.
Many years ago I found an excellent recipe for New York cheesecake, it has never failed me; all refrigerated ingredients should be brought to room temperature prior to making the cake.
Remember that cheesecake is really a custard and needs gentle treatment. We bake my go-to cheesecake, which is a similar density and volume, at 325 degrees for 1-1/4 hours, then leave it in the cooling oven for two hours. This results in a firm, creamy texture.
We don't bake the cake in a water bath, but do place a large pan of hot water on the bottom rack; the additional moisture prevents cracks and the formation of a tough skin on the top of the cheesecake.
I followed the recipe closely except the crust. For additional maple flavour, I used some maple leaf cookies (not the cream centre) along with a little graham crumbs. I also put a pan of water on the lower rack while cooking it. I also made a maple caramel sauce to drizzle over top before adding the candied walnuts. It was spectacular! My oven cooks more slowly but this timing all worked well for a moist, super flavourful cake.
Well, well, I made this Christmas Eve and decided after much thought to follow the recipe as is and the cake was just perfect. A real beauty. I did put it in a water bath. A total perfection. Everyone just loved it on Christmas Day, Yep, I did take the risk but it did work out.
Fantastic recipe! I modified this to make it gluten-free: > Subbed gf ginger snap cookies for the crust > Used 1.5 Tbsp corn starch instead of 3 Tbsp flour > Toasted the walnuts before mixing with the maple syrup > Baked in a water bath, 15 mins @ 450 F and then 1 hr @ 325 F until only the center was a bit jiggly. Turned off oven and left oven door slightly cracked for ~30 minutes to slowly cool the cake. No cracks! Great texture! Huge hit!
Advertisement