Maple White Chocolate and Macadamia Cheesecake
This was a little experiment I ran to see how maple syrup would go in a cheesecake. It tastes amazing, so much so that I had two slices when I first had some. That’s not to say it was smooth sailing. I was worried it wouldn’t set as when I pulled it out of the oven it was still very liquid inside, but after refrigerating it turned into a smooth, tasty, cheesecake. Careful, though, this cheesecake is packed full of all the bad things!
200g tea biscuits
250g cream cheese
3/4 cup maple syrup (don’t use maple flavoured syrup, it’s just corn syrup with flavours)
50g (soft) brown sugar
1 Tsp vanilla paste, or 1/2 a cap of vanilla essence/extract, or scrapings of 1 vanilla pod
225g white chocolate
Macadamia nuts, unsalted
Preheat your oven to 180°C.
Crush tea biscuits into a coarse powder. Add enough butter to moisten the biscuits so they just hold together when compressed. Pour mix into your springform pan (I use a glass based silicone pan as it works best).
Knead the cream cheese until smooth, I use a food processor on the knead setting. Add maple syrup, eggs, mascarpone, cornflour, vanilla, and sugar. Blend to make a nice smooth mixture.
Use a double boiler (I use a Pyrex bowl above a pot of boiling water) to melt the white chocolate. Add in cream to make a ganache.
Once fully combined, add the cream cheese mixture to the ganache and mix well.
Arrange macadamia nuts on the biscuit base, ensuring there are not too many, but enough that you’ll get a few in every slice.
Pour the filling mixture over and give the tin a few taps to release air bubbles. Put the springform pan in a baking dish big enough to hold water at least 1/2 way up the sides of the tin. Fill the tin with water 1/2 way up the springform pan and bake.
Bake for 45 minutes at 180°C, or long enough for the top to caramelise. Reduce heat to 150°C and cook for another 45 minutes. The cake will not set until it has been refrigerated, but will remain sticky and moist after setting.
Enjoy with friends.