Embark on a delectable journey into the world of sweet indulgence with our Salted Maple-Butterscotch Cheesecake. This divine creation promises to elevate your dessert experience, combining the richness of cream cheese, the warmth of maple, and the crunch of the crust. Let’s delve into the delightful process of crafting this unique dessert that’s bound to become a star at your gatherings.
The Crust:
Our cheesecake adventure begins with a dreamy crust made from crushed shortbread cookies, melted butter, finely chopped walnuts, and a touch of maple syrup. This buttery foundation sets the stage for the symphony of flavors to come.
Preheat oven to 350 degrees F.
- 2 cups crushed shortbread, Grahams or Biscoff cookies
- 1/2 cup melted salted butter
- 1/2 cup finely chopped walnuts (feel free to omit them, or substitute them with other kinds of nuts such as pecans which work just as great.)
- 1/4 cup maple syrup sugar (you can substitute for brown sugar and drizzle of maple extract if you don’t have maple syrup sugar available)
- To achieve the perfect texture, pulse this delightful medley in a blender or food processor until it resembles coarse crumbs.
- Lightly grease the bottom and sides of your cheesecake mold or springform pan with butter or a non-stick cooking spray.
- You can line the bottom and sides of the springform pan with parchment paper to facilitate the unmolding process.
- Evenly distribute the crumb mixture across the bottom of the mold. Use a spoon or your fingers to press the crumbs down firmly, creating a compact, even layer.
- Press the crumbs firmly to ensure they adhere to the bottom. You can use the back of a spoon or the base of a glass to achieve a smooth and compact crust.
- Place the crust in the preheated oven and bake for about 10-12 minutes or until it’s just set and slightly golden. Keep an eye on it to prevent over-baking. Set aside.
The Cheesecake Filling:
The heart of our creation boasts a velvety-smooth filling. The result? A luscious, melt-in-your-mouth texture that’s sure to captivate your taste buds.
- 5 blocks (40 oz) cream cheese, softened
- 1 cup sour cream
- 1 tsp maple extract
- 1/2 tsp vanilla extract
- 1 tsp freshly squeezed lemon (optional, see note below)
- 4 large eggs (add one additional egg yolk for firmer, denser cheesecake result)
- 1 cup granulated sugar
- 1/3 cup maple syrup sugar (use light brown or granulated sugar if you don’t have maple syrup sugar)
- 1 tsp of fine sea salt (you can also use regular table salt instead)
Note: Adding lemon to your cheesecake blend can provide a delightful citrusy brightness and a touch of acidity that balances the richness of the cream cheese.
- Use a stand mixer or hand mixer (even a whisk if you need to) to beat the cream cheese for about two minutes on low speed and then add the sugar slowly.
- Next, add the salt and the extracts.
- While still beating on low speed, add the eggs one by one, waiting for each one to incorporate well before adding the next.
- Add the sour cream and the freshly squeezed lemon juice and continue to beat for another minute or two on low speed until smooth.
- Pour over the chilled crust.
Baking the cheesecake:
Tips & Recommendations:
- The baking time for your cheesecake can be influenced by several factors, making it a bit of an art as much as a science. One of the factors that influences baking time is oven performance.
- One crucial element is the use of a water bath, or bain-marie, which helps ensure a gentle and even bake for your cheesecake. However, you can certainly skip the water bath and bake for about an hour at 325 degrees F. Before assembling your cheesecake, tightly wrap the exterior of the springform pan with multiple layers of heavy-duty aluminum foil. Ensure that the foil covers the bottom and sides of the pan completely. This step prevents water from seeping into the cheesecake during the baking process. Ensure a tight, secure seal to keep the water bath effective. Boil water separately. Once your cheesecake is ready to bake, pour the boiling water into a roasting pan, surrounding the wrapped springform pan. The water should reach about halfway up the sides of the springform pan.
- Covering the cheesecake will depend on personal preference. I like to cover the cheesecake when baking in the bain-marie method so that water does not get on the cheesecake while baking. However, if you are not using this method, you can certainly leave the cheesecake uncovered to get a beautiful golden color at the top of your cheesecake. Or you can cover it to keep it’s signature light hue and fluffy aspect.
- Rather than relying solely on a set time, it’s crucial to perform the “jiggle test” to determine doneness. The edges should be set, while the center might still have a slight jiggle. Overbaking can lead to a dry texture, so it’s better to slightly underbake than overbake.
That said, once you choose your baking method and temperature, patience is key. You will become anxious and will want to open that oven once the timer goes off (I mean, I hope you use a timer. Please use a timer friends! Strongly recommended).
My cheesecake was baked for 1 hour and 45 minutes in bain-marie completely covered.
However, once your timer goes off, simply turn off the oven and leave the cheesecake sit in the hot oven for 30 minutes. Once the 30 minutes have passed, allow the cheesecake to cool in the oven with the door ajar for an additional 30 minutes. Then, you can uncover (if covered), perform the jiggle test, and if you are confident in the doneness, carefully remove from the roasting pan. Remove the tin foil completely, but do not release the latch on the springform pan yet. Set the cheesecake aside.
Salted Maple Butterscotch Topping:
What’s a show-stopping cheesecake without an equally captivating topping? Our Salted Maple-Butterscotch Topping is a silky-smooth sauce that lays over the chilled cheesecake. A sprinkle of and a touch of sea salt add the finishing touch, ensuring every bite is a flavor explosion.
Ingredients:
- 1/3 cup dark brown sugar
- 1/2 cup of sweetened condensed
- 1/4 heavy cream
- 6 tbsp unsalted butter
- 2 tablespoons dark maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- A pinch of fine sea salt
- Flaky sea salt and butterscotch chips for garnish when chilled
Instructions:
- In a small saucepan, combine the sweetened condensed milk, dark brown sugar, maple syrup, heavy cream, and unsalted butter.
- Place the saucepan over medium heat and stir continuously until the mixture comes to a gentle boil.
- As the mixture heats, regularly check the temperature. The target temperature is around 230°F
- Reduce the heat to low and let the mixture simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly.
- Remove the saucepan from the heat and stir in the vanilla extract, lemon juice, and a pinch of fine sea salt. Mix well until everything is thoroughly combined and smooth.
- Allow the butterscotch topping to cool slightly before using it. It will thicken as it cools.
Completing the ensemble:
Bringing all the elements together for a delightful presentation.
- Once cooled, pour the salted maple-butterscotch topping over your cooled cheesecake.
- Refrigerate overnight for best results.
- Garnish with flaky sea salt and butterscotch chips for an extra layer of flavor and texture.
Time to unmold:
- Take a thin, sharp knife or an offset spatula and run it carefully around the edges of the cheesecake. This helps to loosen the cheesecake from the sides of the pan.
- If you used a springform pan, you can warm the sides of the pan slightly. You can do this by wrapping a kitchen towel soaked in hot water around the sides for a minute or two. This gentle warmth can make the releasing process smoother.
- If you used a springform pan, release the latch on the side. The sides of the pan should easily lift away from the cheesecake.
- If you used a springform pan, gently lift the base away from the cheesecake. If you used a regular pan with parchment paper, you may need to slide a thin spatula between the crust and the base to lift it off.
- Your cheesecake should now be sitting beautifully on the plate with the crust or base on the bottom. If there’s parchment paper, you can carefully peel it away.
- It’s ready to slice and serve! Here are some slicing tips:
- Dip your knife in hot water before each slice and wipe it clean. The warmth helps the knife glide through the cheesecake, preventing sticking.
- Opt for a long, thin knife with a sharp blade. A chef’s knife or a thin-bladed slicing knife works well.
- Wipe the knife clean between each slice to ensure neat edges and prevent mixing of different toppings or layers.
A burst of flavors:
Enjoy a chilled slice of this meticulously crafted dessert. The Salted Maple-Butterscotch Cheesecake boasts a luxurious and indulgent taste profile, offering a perfect balance of rich, buttery sweetness with a hint of saltiness. Here’s a breakdown of the taste profile:
- Creamy and Rich: The cream cheese base contributes to a velvety and creamy texture that melts in your mouth.
- Butterscotch Bliss: The butterscotch component introduces a deep, caramelized sweetness with complex notes of toffee and brown sugar, adding layers of flavor to the cheesecake.
- Maple Elegance: The addition of dark maple syrup brings a distinctively rich and robust sweetness with subtle hints of woody and smoky undertones, enhancing the overall flavor profile.
- Balanced Sweetness: The combination of brown sugar, heavy cream, and butter provides a well-rounded sweetness, while the addition of a pinch of fine sea salt counters it, creating a perfect harmony.
- Subtle Citrus Lift: The touch of lemon juice introduces a subtle citrusy brightness, cutting through the richness and adding a refreshing element to each bite.
- Salted Finish: The flaky sea salt garnish on top not only serves as an eye-catching element but also imparts a delightful contrast, enhancing the overall taste with a savory and salty note.
- Butterscotch Chip Texture: If using butterscotch chips as a garnish, they contribute a delightful crunch and additional bursts of butterscotch flavor as you savor each bite.
Wrapping up:
In summary, this Salted Maple-Butterscotch Cheesecake promises a sophisticated and harmonious blend of sweet, salty, and creamy notes, making it a decadent dessert experience that’s sure to leave a lasting impression.
Enjoy!
Whether shared with loved ones or savored in solitude, this cheesecake promises a journey of pure bliss—one pulse at a time.