The Ultimate Maple Cheesecake with Maple Caramel Sauce

A creamy and flavourful cheesecake recipe with a delicious and gooey caramel sauce inspired by 'The View from Great Island'. This tasty cake will certainly make a cold winter's day a lot better!  

The Ultimate Maple Cheesecake

Prep time: 20 minutes, Cook time: 1 hour 10 minutes, Yield: 16 - 20 servings

What you need to start:

For the Crust

• 1/4 cup of Glengarry Maple Sugar
• 1 1/2 cups graham cracker crumbs
• 1/2 cup walnuts
• 4 tbsp butter, melted

For the Filling

• 1/2 cup Glengarry Black Maple Syrup
• 32 ounces cream cheese, room temperature
• 1 cup of Glengarry Maple Sugar
• 3 tsp vanilla extract
• 1/2 tsp salt
• 2 tbsp flour
• 4 large eggs, room temperature

How-to:

1. Preheat oven to 350F and carefully wrap the bottom and sides of a 9 inch spring form cheesecake pan with a double layer of foil

For the Crust

1. Pour the crumbs, nuts, sugar, and melted butter into a food processor and pulse until everything is evenly combined and there are no lumps of nuts left
2. Press the crust evenly into your pan. You can use the flat bottom of a measuring cup to help firmly press it into the bottom of the pan and an inch or so up the sides
3. Bake for 8 minutes

For the Filling

1. Process the cream cheese, sugar, vanilla, salt, and flour in a large food processor until perfectly creamy. Scrape down sides of bowl as necessary
2. While the machine is running drop in the eggs, one at a time, allowing each to get incorporated before adding the next. Add the maple syrup and process everything until well combined, scraping down the bowl as necessary for a completely creamy consistency
3. Pour the filling through a strainer to remove air bubbles. If you have a helper, strain right into the crust. If not, you can strain it into a bowl and then pour the filling into your crust! Wrap the pan sharply on the counter to release any remaining air bubbles
4. Place the pan into a larger sized pan and fill with a couple inches of boiling water to form a water bath. This will help the cake cook evenly. Carefully move the pan to the oven and bake for 70-75 minutes. The cake should look done around the edges and will be jiggly in the center
5. Turn the oven off and leave the cake inside for another hour, with the oven door ajar. The cake will finish cooking during this time
6. Remove cake from oven and water bath. Set on a cooling rack to cool completely
7. When the cake is completely cooled, cover with a clean dish cloth and refrigerate until chilled or overnight
8. When ready to serve, drizzle the maple caramel sauce over the cake

Read the original article here.

Salted Maple Caramel Sauce

Prep time: 5 minutes, Cook time: 10 minutes, Yield: Just over 1 cup

What you need to start:

• 1 cup Glengarry Maple Syrup
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/4 tsp sea salt or kosher salt

*Tip #1: to make dairy free or vegan, omit the butter and cream, and use full fat coconut milk instead!

*Tip#2: don't try this with imitation syrup, it won't work!

How-to:

1. Put the maple syrup into a medium saucepan with a heavy bottom. Fit the pan with a clip on candy thermometer. You'll need a pan tall enough to allow the maple syrup to foam up as it boils. The heavy bottom helps prevent scorching. Most good quality saucepans will work
2. Bring the syrup to a boil and boil until it reaches 225F - 230F, this is just under the softball stage
3. Remove from heat and add the butter, stirring until it melts. Then add the cream and salt and mix in gently. Note: the mixture will be very hot. Do not stir too much, just enough to blend the butter and cream. Too much stirring can cause the mixture to crystallize
4. Pour into a heat safe jar and let cool before refrigerating. It will thicken as it cools, and will thicken further in the refrigerator

Read the original article here.

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