Category
Desserts
Servings
12
Ingredients
- 2¼ c pure maple syrup
- 1 c heavy cream
- ¼ c corn syrup
- ¼ c butter, unsalted
- ¾ c sea salt
- ¼ t cream of tartar
- 1 vanilla bean, seeds scraped
- 2½ c graham cracker crumbs
- ½ c pure maple sugar
- ½ c butter, unsalted, melted
- 2 (8-oz) pkg. cream cheese
- 2 c sour cream
- 1 c pure maple sugar
- ½ c salted maple caramel
- 1 T fresh lemon juice
- 1 T pure vanilla extract
- ½ t sea salt
- 5 large eggs
- 1 c white chocolate, melted
- 3 T cornstarch
- 1½ c salted maple caramel
- 1 c whipped cream
- 2-3 T pure maple sugar flakes
For Caramel
For Graham Cracker Crust
For Cake
For Garnish
Directions
For Caramel
In a 4-qt. saucepan, bring maple syrup up to a boil over medium heat. Let syrup boil without stirring until it reaches 250°F on a candy thermometer, about 10 min. Keep a close eye on syrup as it will rise quickly as it boils.
Meanwhile, in a small saucepan set over medium heat, combine heavy cream, corn syrup, butter, salt, cream of tartar, and vanilla seeds. Bring up to a simmer; set aside.
As soon as the syrup reaches 250°F, remove pan from heat. Using caution, very slowly pour into the warm cream mixture. The syrup will bubble violently when added to cream.
Slowly stir until syrup completely stops boiling and settles at the bottom of the pan. After syrup settles, place the caramel back over medium heat and bring back up to a simmer. Continue cooking for 1 minute, stirring constantly. Turn off heat, and set aside to cool completely, about 2-3 hrs.
For Graham Cracker Crust
Mix graham cracker crumbs, maple sugar, and butter with hands until well blended and crumbs appear moist. Heavily coat 9-inch springform pan with cooking spray. Pour crust into pan. With hands, spread evenly across the bottom and pat down firmly.
For Cake
Preheat oven to 350°F. In a food processsor or blender, combine cream cheese, sour cream, maple sugar, salted maple caramel, lemon juice, vanilla extract, and salt. Process or blend the mixture until very smooth and creamy and there are no lumps, about 3 min. Stop to scrape the sides once or twice while blending to make sure all is incorporated. Add eggs all at once and resume blending/processing until well combined, about 1 minute.
Pour in melted white chocolate and blend for about 30 seconds until well incorporated. Add cornstarch and blend until incorporated.
Pour cheesecake batter into crust and place springform pan inside a hot water bath. Bake for 25 minutes at 350°F. Then, decrease the temperature to 250°F and continue baking your cake for another 65 minutes.
Turn off oven and leave the cake in the oven, undisturbed, for about 1 hour, or until it's cool enough to be handled.
