Maple Cheesecake With Maple Cranberry Compote Recipes

BEST MAPLE-CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 375°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Combine cracker crumbs, butter, sugar and cinnamon; press onto the bottom and 1-1/2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce heat to 325°., Meanwhile, place maple syrup in a small saucepan. Bring to a boil; cook until syrup is reduced to about 1 cup. Cool to room temperature; set aside., In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, flour, vanilla, salt and cooled syrup. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a large saucepan, combine cranberries, syrup and brown sugar. Cook over medium heat until berries pop, about 10 minutes. Serve warm with cheesecake.

MAPLE CHEESECAKE

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.

MAPLE CHEESECAKE WITH MAPLE-CRANBERRY COMPOTE

Steps:

• 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. Remove reduced maple syrup from heat and let cool to slightly warm or room temperature.
• For crust:
• Position rack in center of oven and preheat to 375°F. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set and top edge of crust darkens slightly, about 10 minutes. Cool crust completely on rack. Reduce oven temperature to 300°F.
• For filling:
• Beat cream cheese in large bowl of heavy-duty mixer fitted with paddle attachment until very smooth. Add maple sugar, flour, and salt; beat until well blended and smooth. Add 1 cup reduced maple syrup, sour cream, and vanilla; beat until well blended. Add eggs, 2 at a time, and beat just until blended after each addition. Tap bowl several times on counter to release any air bubbles. Pour filling into cooled crust. Using tip of small knife, pop any air bubbles on surface.
• 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. Transfer cake to rack and cool completely. Cover and chill overnight. DO AHEAD: Can be made 3 days ahead. Keep chilled.
• Cut cheesecake into wedges. Divide among plates. Serve with warm Maple- Cranberry Compote alongside.

MAPLE CHEESECAKE

Steps:

• Preheat oven at 350°F.
• In a bowl, mix all the crust ingredients and press lightly into bottom of 8" spring form pan.
• Bake at 350 F 15 minutes. Remove from the oven and set aside.
• In another bowl, whisk cream cheese and maple syrup.
• Add the eggs and heavy cream, blend well.
• Put the mixture in the crust.
• Bake in the center of the oven about 1 hour.
• Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
• Serve cold with a little bit of maple syrup.

CRANBERRY MAPLE COMPOTE

Steps:

• Combine cranberries and syrup in a small saucepan. Heat slowly over medium-low heat until mixture comes to a simmer. Cook until cranberries soften and burst and syrup turns red, about 10 minutes. Serve warm over Cornmeal Pancakes.

MAPLE-CRANBERRY COMPOTE

Steps:

• Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium and simmer until berries pop, about 4 minutes. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm over medium heat before serving.