Maple Caramel Cheesecake
Cookie crust? Check. Maple caramel topping? Check. Heavenly? Double check.
Ingredients
Crust
200g vanilla cookies
125g unsalted butter, melted
Cheesecake
500g Philadelphia cream cheese
1 cup sour cream
5 eggs
1 cup maple syrup
1 tbsp fresh lemon juice
1 tbsp vanilla extract
½ tsp salt
1 cup white chocolate, melted
1 cup powdered sugar
3 tbsp corn starch
Maple Caramel Topping
150g caramel chews
½ cup maple syrup
Steps
Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
To make the crust add the vanilla cookies into a food processor and process until they reach fine crumbs. Next add the melted butter and pulse until crumbs are fully coated in the butter. The mixture will resemble wet crumbs.
Transfer the crumb mixture to the springform pan. Use the end of a drinking glass to help you squish the mixture into the bottom and sides of the pan so that it’s firm. Chill in the fridge.
To make the cheesecake mixture add the cream cheese, sour cream, eggs, maple syrup, lemon juice, vanilla extract and salt into a food processor. Process on slow speed to begin with and slowly raise to high speed until completely smooth. Next add the melted white chocolate and process until smooth. Finish by adding the corn starch and repeat until smooth.
Pour the mixture into the crust. Cover the outside of the springform pan in foil. Place into a baking dish and add water until it comes up 1 inch up the springform pan.
Place that rig onto the middle rack of your oven and bake your cake for 25 minutes at 350°F. Then, decrease the temperature to 250°F and continue baking your cake for another 75 minutes.
Turn off the oven and crack the door open. Leave the cake in the oven, undisturbed, for about 1 hour, or until it's cool enough to be handled with your bare hands, and then slide it out of the oven.
When the cheesecake is completely cooled, run a thin spatula or knife around the rim and refrigerate uncovered for at least 6 hours, preferably overnight.
To prepare the caramel topping, add caramels and maple syrup into a large microwave safe bowl and microwave for 30 seconds at a time, mixing each time until smooth. Allow to cool for 5 minutes before pouring on the chilled cheesecake.
Top with swirls of whipped cream. I made my own whipped cream by adding 150ml of thickened cream into a large mixing bowl with 1 tsp of vanilla extract and use a hand mixer to ship to stiff peaks. Fit the end of a piping bag with a Wilton 8B piping tip and frost swirls around the outside if the cheesecake.
Ingredients
Crust
200g vanilla cookies
125g unsalted butter, melted
Cheesecake
500g Philadelphia cream cheese
1 cup sour cream
5 eggs
1 cup maple syrup
1 tbsp fresh lemon juice
1 tbsp vanilla extract
½ tsp salt
1 cup white chocolate, melted
1 cup powdered sugar
3 tbsp corn starch
Maple Caramel Topping
150g caramel chews
½ cup maple syrup
Steps
Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
To make the crust add the vanilla cookies into a food processor and process until they reach fine crumbs. Next add the melted butter and pulse until crumbs are fully coated in the butter. The mixture will resemble wet crumbs.
Transfer the crumb mixture to the springform pan. Use the end of a drinking glass to help you squish the mixture into the bottom and sides of the pan so that it’s firm. Chill in the fridge.
To make the cheesecake mixture add the cream cheese, sour cream, eggs, maple syrup, lemon juice, vanilla extract and salt into a food processor. Process on slow speed to begin with and slowly raise to high speed until completely smooth. Next add the melted white chocolate and process until smooth. Finish by adding the corn starch and repeat until smooth.
Pour the mixture into the crust. Cover the outside of the springform pan in foil. Place into a baking dish and add water until it comes up 1 inch up the springform pan.
Place that rig onto the middle rack of your oven and bake your cake for 25 minutes at 350°F. Then, decrease the temperature to 250°F and continue baking your cake for another 75 minutes.
Turn off the oven and crack the door open. Leave the cake in the oven, undisturbed, for about 1 hour, or until it's cool enough to be handled with your bare hands, and then slide it out of the oven.
When the cheesecake is completely cooled, run a thin spatula or knife around the rim and refrigerate uncovered for at least 6 hours, preferably overnight.
To prepare the caramel topping, add caramels and maple syrup into a large microwave safe bowl and microwave for 30 seconds at a time, mixing each time until smooth. Allow to cool for 5 minutes before pouring on the chilled cheesecake.
Top with swirls of whipped cream. I made my own whipped cream by adding 150ml of thickened cream into a large mixing bowl with 1 tsp of vanilla extract and use a hand mixer to ship to stiff peaks. Fit the end of a piping bag with a Wilton 8B piping tip and frost swirls around the outside if the cheesecake.
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