Maple Cheesecake

          Maple Cheesecake

You have made many common desserts in your kitchen now this is the time you will have to try something different simple and not usual it’s rich, creamy and the most delicate, guess what... it's Maple cheesecake. It’s a completely different cake from Pumpkin cheesecake or so many others, Maple incredibly overpowering in this Maple cheesecake.

Maple Cheesecake
Maple Cheesecake

You could say this cake easy but always make it ahead and chill it about 4 hours or best can be freeze over the night, cheesecakes are really easy but it cannot be a improvise dessert you need to make sure that give it sumptuous time to chill. I have made this cake with the tart I have baked it at home but you can make it no-bake cheesecake version by making the crust with crushed Graham Cracker.

Graham Cracker is a sweet flavored cracker made with graham flour. This flour is named at Sylvester Graham. It’s a type of coarse-ground whole wheat four similar to conventional wheat flour as both of them made of whole wheat but Graham flour is ground more coarsely.

So, if you make Graham Cracker cheesecake version either use store brought or make them at home, with a simple recipe. You Just need to make as a soft dough as we knead for cookies and roll out the
Graham Cracker
Graham Cracker
dough 1/2 inch thick, using the pizza cutter, cut the dough into 2x5 inch rectangle prick them with fork transfer on the baking tray and bake at 350 degrees F. for 10-12 minutes. Store the cooled cookies in an airtight container at room temperature for a week.

The no-bake white chocolate cream cheese filling is so smooth and light, that a little gooey and sweet maple caramel sauce seems like the perfect addition to take this tart from a dessert to a showstopper

Prep Time 30 minutes

Cook Time 45 minutes

Chilling     3 hours

Total Time  1hour 15minutes

Ingredients for the Maple Cheesecake

Salted Maple Caramel
125 ml (1/2 cup) maple syrup
100 g (1/2 cup) sugar
60 g butter
1 tsp salt
60 ml double cream

For the Pastry

150 g unsalted butter, room temperature
1 tbsp maple extract
25 g sugar
75 g icing sugar
1 egg
220 g all-purpose flour
30g whole wheat flour

White chocolate cheesecake filling

1block Cream cheese
300 ml whipping cream 
100 g (1/2 cup) white chocolate chips
2 tbsp vanilla extract
2 tbsp powdered sugar


1. Take a pan  mix the maple syrup, and granulated sugar cooks over the low for 10 minutes, stirring time to time. Add in the butter and cook for a few minutes, stirring every 30 seconds. Also, mix in and stir heavy cream and salt and, Now stirring continuously, cook for an additional 2minute. your caramel is done, check if it becomes thick and coats the back of the spoon. Let it cool before transferring to a bowl.

2. In a medium bowl cream the butter, sugar, and maple extract as you would for cookies until light and fluffy. Add in the egg, and then fold in the flours. Shape the dough into a ball, cut in half, and form each half into a disc. we need in this recipe one of the portions which you have put in the fridge for about 30 minutes. Store the other half in the freezer for up to 3 months, which you can be used for another recipe.

3. Roll out dough with a rolling pin into a 15- inch round on a floured surface and fit into a tart pan. Trim excess dough, leaving a ½-inch overhang and press against the side of the pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill in the freezer while you preheat the oven to 375F. Line tart shell with foil or parchment paper and fill with pie weight. Bake in middle of oven until pastry is pale golden along the rim, 20minutes. Carefully remove foil and weight and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.

4. Cover the bottom of the cooled tart with the caramel. Save a bit of the caramel sauce for decoration. Put the tart in the fridge and make the filling.

5. For the filling, soften the cream cheese by beating it with an electric mixer. Combine the white chocolate and 1 tbsp of the whipping cream in a metal bowl and place this mixture over a hot water bath. Heat up just to the points of melting and take it off the heat. You want this chocolate mixture as close to room temperature as possible to allow for a smooth filling.

6. In a bowl whip the cream, icing sugar, maple, and vanilla extract to firm peaks. Now, slowly beat in the softened cream cheese, only one spoonful at a time and whip until combined before folding in the room- temperature melted white chocolate.

7. Pour the filling into the prepared crust and spread evenly. Chill the tart for several hours or overnight before garnishing it with more caramel sauce and some whipped cream





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