Maple Cheesecake With Maple-Cranberry Compote
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Sugar1 tsp
Ground Cinnamon (scant)1 cup
Maple Sugar3 tbsps
All-Purpose Flour1 tsp
Salt2 cup
Sour Cream2 tsps
Vanilla Extract4 large
EggDirections:
1
For reduced maple syrup: Boil maple syrup in heavy medium saucepan over medium-high heat until reduced to 1 cup, stirring occasionally and watching closely to avoid boiling over (syrup will bubble up to top of pan), about 5 minutes
2
Remove reduced maple syrup from heat and let cool to slightly warm or room temperature
3
Boil maple syrup in heavy medium saucepan over medium-high heat until reduced to 1 cup, stirring occasionally and watching closely to avoid boiling over (syrup will bubble up to top of pan), about 5 minutes
4
Remove reduced maple syrup from heat and let cool to slightly warm or room temperature
5
For crust: Position rack in center of oven and preheat to 375°F
6
Mix graham cracker crumbs, sugar, and cinnamon in medium bowl
7
Add melted butter and stir until crumbs are evenly moistened
8
Press crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides
9
Bake crust until set and top edge of crust darkens slightly, about 10 minutes
10
Cool crust completely on rack
11
Reduce oven temperature to 300°F
12
Position rack in center of oven and preheat to 375°F
13
Mix graham cracker crumbs, sugar, and cinnamon in medium bowl
14
Add melted butter and stir until crumbs are evenly moistened
15
Press crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides
16
Bake crust until set and top edge of crust darkens slightly, about 10 minutes
17
Cool crust completely on rack
18
Reduce oven temperature to 300°F
19
For filling: Beat cream cheese in large bowl of heavy-duty mixer fitted with paddle attachment until very smooth
20
Add maple sugar, flour, and salt; beat until well blended and smooth
21
Add 1 cup reduced maple syrup, sour cream, and vanilla; beat until well blended
22
Add eggs, 2 at a time, and beat just until blended after each addition
23
Tap bowl several times on counter to release any air bubbles
24
Pour filling into cooled crust
25
Using tip of small knife, pop any air bubbles on surface
26
Bake cake until slightly puffed around edges (center will still look moist and will move slightly when pan is gently shaken), about 1 hour 30 minutes
27
Transfer cake to rack and cool completely
28
Cover and chill overnight
29
DO AHEAD: Can be made 3 days ahead
30
Keep chilled
31
Cut cheesecake into wedges
32
Divide among plates
33
Serve with warm Maple- Cranberry Compote alongside
34
Beat cream cheese in large bowl of heavy-duty mixer fitted with paddle attachment until very smooth
35
Add maple sugar, flour, and salt; beat until well blended and smooth
36
Add 1 cup reduced maple syrup, sour cream, and vanilla; beat until well blended
37
Add eggs, 2 at a time, and beat just until blended after each addition
38
Tap bowl several times on counter to release any air bubbles
39
Pour filling into cooled crust
40
Using tip of small knife, pop any air bubbles on surface
41
Bake cake until slightly puffed around edges (center will still look moist and will move slightly when pan is gently shaken), about 1 hour 30 minutes
42
Transfer cake to rack and cool completely
43
Cover and chill overnight
44
DO AHEAD: Can be made 3 days ahead
45
Keep chilled
46
Cut cheesecake into wedges
47
Divide among plates
48
Serve with warm Maple- Cranberry Compote alongside