Saturday, January 8, 2011

My hunt for the perfect Cheesecake.

I have been looking for a really good cheesecake recipe to Rival my favorite treat in the world "Chocolate Raspberry Mousse" from The Cheesecake Factory. Today I found this recipe on a really good website so I thought you all may like to give it a try if you have a soft-spot for this delicious dessert also.

Maple Cheesecake
Cheesecake freezes very well. Cover tightly with plastic wrap and then a layer of foil and it will keep in the freezer for 2 months. Thaw completely in the refrigerator before serving.
Adapted from Bon Appetit
1 1/2 cups pure maple syrup
17 5 x 21/2-inch whole wheat graham crackers, or gluten free graham crackers3 tablespoons organic whole cane sugar or sucanat
1/2 teaspoon ground cinnamon
8 tablespoons unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
1/2 cup maple sugar
3 tablespoons whole wheat pastry flour (or 3 tablespoons gluten free flour mix)
1/4 teaspoon sea salt
2/3 cup sour cream
2 teaspoons vanilla extract
4 large eggs, room temperature
4 ounces semisweet chocolate, melted and cooled
Pour maple syrup into a medium saucepan and simmer over medium heat until reduced to 1 cup, about 5-7 minutes. Remove from heat and cool to room temperature. Preheat oven to 375ºF and adjust rack to middle position. Place graham crackers, whole cane sugar and cinnamon in the bowl of a food processor. Process until finely ground. Add melted butter and pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of a buttered 9-inch diameter spring form pan with 2 3/4-inch sides. Bake 10 minutes, until crust darkens slightly. Cool completely. Reduce oven to 300ºF.
Beat cream cheese in the bowl of a mixer fitted with paddle attachment until smooth. Add maple sugar, flour and salt. Beat on medium until blended and smooth. Add 1 cup reduced maple syrup, sour cream and vanilla. Beat until just blended. Add eggs, 2 at a time, and beat just until blended after each addition. Tap bowl on counter to release any air bubbles. Pour filling into cooled crust and pop any bubbles on top with the tip of a paring knife. Bake for 1 hour and 30 minutes, until cake is slightly puffed around the edges (the center will jiggle slightly when pan is gently shaken). Transfer to a cooling rack and cool completely. Cover and refrigerate overnight. When you are ready to serve, drizzle melted chocolate over top. (If you choose to freeze the cheesecake, then drizzle with chocolate after thawing.) The cake keeps for 3 days in the fridge.

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