MAPLE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
- Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
- Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
- Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
- Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.
HONEY MAPLE CHEESECAKE
I love cheesecake!! All kinds of cheesecake. I love Honey so I incorporated into a very tasty cheesecake.
Provided by Sheri Zarnick
Categories Cakes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. In a bowl, add cracker crumbs, sugar and butter. Press onto bottom of a 9" springform pan coated with non-stick cooking spray. bake at 325^ for 10 minutes. Cool on wire rack.
- 2. In a mixing bowl, beat cream cheese until smooth. add cornstarch, honey,and syrup. Beat until just combined. Add eggs, beat until blended.Batter will be very thick.
- 3. Spoon half the batter into crust. Smooth top.
- 4. In a small bowl add 1/4 c. of hazelnuts tossed with cinnamon. sprinkle mixture over the top of batter.
- 5. Spoon remaining batter on top of nuts. Smooth top. Place in oven.
- 6. Bake at 325^ for 55 minutes or until edges are set. Cool on wire rack for 10 minutes. Run a knife along the sides of pan to loosen. let set 1 hour. Refrigerate overnight. Remove sides of pan. Sprinkle with remaining nuts.
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.
Provided by Matt Lee And Ted Lee
Categories cakes, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 17 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 27 grams, Sodium 474 milligrams, Sugar 43 grams, TransFat 0 grams
MAPLE HONEY CHEESECAKE
Maple syrup and hazelnuts add a festive flavor to this rich and creamy cheesecake that's sure to win raves at your holiday table, says Paula Marchesi of Lenhartsville, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Press onto bottom of a 9-in. springform pan coated with cooking spray. Bake at 325°; for 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese until smooth. Add the cornstarch, honey, syrup and salt, beating just until combined. Add egg whites; beat on low speed just until blended (batter will be very thick). , Spoon half of the batter over crust; smooth top. Toss 1/4 cup hazelnuts with cinnamon; sprinkle over batter. Spoon remaining batter over nuts; smooth top. Place pan on a baking sheet., Bake at 325° for 50-55 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Sprinkle with remaining hazelnuts. Refrigerate leftovers.
Nutrition Facts : Calories 295 calories, Fat 14g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 372mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 10g protein.
SIMPLE MAPLE CHEESECAKE
This recipe was printed in one of those Sunday magazine supplements. It was the first cheesecake I ever attempted and I continue to make it because it is so easy. I see some really nice, more elaborate and no doubt tastier maple cheesecake recipes on the site, and I'm going to have to try those as well, but in the meantime, it's hard to beat this for simplicity. The real maple syrup is pretty pricey, so I try to buy it in warehouse/club type stores. I have found I can get a huge bottle for the same price as a small one in the grocery store.
Provided by Zestphobia
Categories Cheesecake
Time 1h25m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Combine the graham cracker crumbs, melted butter, granulated sugar and maple flavoring. I mix it together in a big measuring cup with a fork. Press it onto the bottom of a 9 inch springform pan.
- Beat the eggs, then add the softened cream cheese and maple syrup and beat it all together well, getting it as smooth as possible. Pour over the crust and bake one hour (or slightly less in my oven) at 350.
- Let the cake cool before serving.
Nutrition Facts : Calories 603.2, Fat 40.1, SaturatedFat 23.4, Cholesterol 214.6, Sodium 458.3, Carbohydrate 51.9, Fiber 0.6, Sugar 37.1, Protein 11.1
HONEY CHEESECAKE
Make and share this Honey Cheesecake recipe from Food.com.
Provided by Dave5003
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
- Beat in honey and vanilla.
- Blend in eggs.
- Pour into a buttered and crumb lined 9 inch springform pan.
- Place in a hot water bath.
- Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
- Chill over night before serving.
Nutrition Facts : Calories 416, Fat 33.6, SaturatedFat 20.6, Cholesterol 184.4, Sodium 297.5, Carbohydrate 21.2, Fiber 0.1, Sugar 19, Protein 9.4
VERMONT MAPLE SYRUP CHEESECAKE
Steps:
- Preheat oven to 350° F.
- Make crust:
- In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
- Make filling:
- In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
- Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.
- Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.
MAPLE-NUT CHEESECAKE
To vary this delicious cheesecake, add cherries to the top, or swirl raspberry jam throughout before it's baked. -Wendy Paffenroth, Pine Island, New York
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix the cracker crumbs, walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the maple flavoring, extract and lemon zest. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. , Remove rim from pan. If desired, drizzle cheesecake with melted chocolate.
Nutrition Facts : Calories 434 calories, Fat 35g fat (20g saturated fat), Cholesterol 146mg cholesterol, Sodium 300mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 8g protein.
HONEY RICOTTA CHEESECAKE
The browned butter, mixed with oats and honey in the crust is such a wonderfully sweet combination in this honey ricotta cheesecake. It is a lovely dessert to serve at a dinner party. Top with a drizzle of honey and a sprinkle of flaky sea salt.
Provided by Liv Dansky
Categories Cheesecake
Time 16h30m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease. Set aside.
- Melt butter in a small saucepan over medium heat; cook, whisking often, until butter foams and browns, 4 to 6 minutes. Remove from heat.
- Add oats, 1/4 cup sugar, 2 tablespoons honey, 1 teaspoon salt, and cinnamon to a food processor and process until finely ground, about 30 seconds. Add browned butter to food processor and pulse until mixture resembles moist sand. Press oat mixture firmly into the bottom of the prepared pan.
- Bake in the preheated oven until golden brown and firm, about 12 minutes. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
- Wipe out food processor. Add ricotta, cream cheese, orange zest and juice, remaining 3/4 cup sugar, remaining 1/4 cup honey, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan in aluminum foil to insulate.
- Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the turned off oven with the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
- Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 42.9 g, Cholesterol 179.3 mg, Fat 34.1 g, Fiber 1.4 g, Protein 17.2 g, SaturatedFat 20.6 g, Sodium 522 mg
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