Slice of maple cheesecake
Pure maple syrup sweetens this creamy baked cheesecake, with pecans adding flavor and crunch to the graham cracker base.
It is straightforward to prepare using a food processor, then baked gently in a water bath and chilled overnight. A final drizzle of maple syrup gives it its signature gleam.
Adapted from Nigella Lawson’s Gleaming Maple Cheesecake in Nigella Christmas.
Watch my video to follow along step-by-step.
Gleaming Maple Cheesecake
Serves: 8
Pan: 8-inch (20 cm) springform pan
Oven: 340°F (170°C), conventional
Baking time: Approximately 1 hour 15 minutes; check after 1 hour
Chilling time: At least 4 hours, preferably overnight
Ingredients
For the base:
1½ cups (about 180 g) plain graham cracker crumbs
¾ cup (75 g) pecan halves
5 tablespoons plus 1 teaspoon (75 g) butter, softened
For the filling:
24 ounces (680 g) full-fat block cream cheese, at room temperature
Scant ⅓ cup (60 g) granulated sugar
2 teaspoons (5 g) cornstarch
½ cup plus 2 tablespoons (150 ml) pure maple syrup, plus more for drizzling
4 large eggs
½ teaspoon (2.5 ml) apple cider vinegar or fresh lemon juice
Method
Preheat the oven to 340°F (170°C), conventional. Wrap the outside of the empty springform pan with two layers of wide, heavy-duty aluminum foil, bringing the foil up to the top edge.
Blitz the graham crackers in a food processor until they turn to crumbs, then add the pecan halves and blitz again to a crumb mixture. Add the butter and process everything together until it clumps up.
Press into the bottom of the prepared 8-inch (20 cm) springform pan to make a smooth base. Refrigerate while preparing the filling.
Put the cream cheese into the cleaned processor bowl with the sugar, cornstarch and maple syrup.
Turn the motor on and, with the engine running, break the eggs down the funnel, processing until you have a smooth mixture. Add the vinegar or lemon juice, and pulse to mix.
Pour the filling over the chilled base. Place the springform pan inside a roasting pan, then place both on the rack in the preheated oven.
Carefully pour freshly boiled water into the roasting pan until it comes approximately halfway up the wrapped springform pan.
Bake for approximately 1 hour 15 minutes, beginning to check after 1 hour. The cheesecake should be set on top but retain a slight wobble in the centre. Continue baking if needed.
Carefully lift the cheesecake out of its water bath. Remove the foil and leave the cheesecake in its pan to cool on a wire rack.
Once cooled, refrigerate for at least 4 hours, preferably overnight.
The following day, or up to two days later, let the cheesecake come to room temperature before releasing it from the springform pan.
Place on a serving plate and pour maple syrup over the top, drizzling a little more over each slice as you serve.
Larder Notes
Adaptation: Graham crackers replace digestives. I use 24 ounces (680 g) cream cheese, with sugar increased to a scant ⅓ cup (60 g) and maple syrup to ½ cup plus 2 tablespoons (150 ml).
Oven temperature: I use 340°F (170°C). If baking at 350°F (approximately 175°C), begin checking after 1 hour; it may finish sooner. Look for a set top with a slight wobble in the centre.
Water bath: Wrap the springform pan before preparing the base. Add boiling water to the roasting pan once it is on the oven rack, avoiding carrying a filled water bath.
Recipe credit: Adapted from Nigella Lawson’s Gleaming Maple Cheesecake.
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