Maple Caramel Cheesecake

SAVE
Is there cake skin? Check. Maple caramel topping? Check. Heavenly? Re-check.

INGREDIENTSCrust

• 200 g of vanilla cake
• 125g unsalted butter, melted

cheese cake

• 500g of Philadelphia cream cheese
• 1 cup of sour cream
• 5 eggs
• 1 cup of maple syrup
• 1 tablespoon fresh lemon juice
• 1 tbsp vanilla extract
• ½ teaspoon salt
• 1 cup of white chocolate, melted
• 1 cup of powdered sugar
• 3 tablespoons of corn flour

Caramel Maple Topping

• 150g of caramel is chewed
• ½ cup maple syrup

INSTRUCTIONS

• Line the bottom of the 9 "roll with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold back the excess paper under the platen and, holding it in one hand, put the ring back in position with the other hand. Bring back the excess paper from under the pan but don't cut it.
• To make crust, add vanilla cookies to the food processor and process until they reach a fine crumb. Next add the melted butter and pulse until the crumbs are completely coated in the butter. The mixture will resemble wet crumbs.
• Transfer the crumb mixture to a springform pan. Use the tip of a drinking glass to help you squeeze the mixture to the bottom and sides of the pan so that it's thick. Refrigerate.
• To make a cheesecake mixture add cream cheese, sour cream, eggs, maple syrup, lemon juice, vanilla extract and salt to the food processor. Process at slow speeds to start and slowly rise to high speeds until it is completely smooth. Next add the melted white chocolate and process until smooth. Finish by adding corn flour and repeat until smooth.
• Pour the mixture into the crust. Cover the outside of the springform pan in foil. Place it in a baking pan and add water until it appears 1 inch above the springform baking pan.
• Place the rig onto the middle rack of your oven and bake your cake for 25 minutes at 350 ° F. Then, reduce the temperature to 250 ° F and continue baking your cake for 75 minutes.
• Turn off the oven and open the door. Leave the cake in the oven, undisturbed, for about 1 hour, or until it is cold enough to handle with your bare hands, then slide it out of the oven.
• When the cheesecake is really cold, run a spatula or thin knife around the edge and chill the fridge for at least 6 hours, preferably overnight.
• To prepare caramel topping, add caramel and maple syrup to a large microwave safe bowl and microwave for 30 seconds each time, mixing each time until smooth. Let it cool for 5 minutes before pouring the cheesecake cold.
• Sprinkle with whipped cream. I made my own whipped cream by adding 150ml of thick cream to a large bowl with 1 teaspoon vanilla extract and using a hand mixer to send it to the stiff top. Fit the end of the pipe bag with the end of the Wilton 8B pipe and the ice spins outside if the cheese cake.

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