A syrupy baked good, this delectable recipe for maple syrup and vanilla cheesecake is a weekend comfort dish the entire family can enjoy.
Serves 8
Cooking time: 40 – 45 mins
What You’ll Need:
For the biscuit base
- 175g digestive biscuit crumbs
- 50g butter, melted
- 50g pecan nuts, coarsely chopped
- 1tsp Clarks pure maple syrup
For the filling:
- 350 g full fat curd cheese
- 350 g fromage frais
- 3 eggs
- 150 g caster sugar
- 2 tbsp maple syrup
- 1 vanilla pod, split and seeds scraped
- To decorate
- Pecan nut brittle
- 10 pecan nuts
- 100g caster sugar
What To Do:
- Place the crumbs and pecan nuts in a large bowl. Add the melted butter and maple syrup and mix well.
- Press the mixture into the base of a 23 cm (9 inch) round spring form baking tin and refrigerate whilst you make the filling.
- In a large bowl combine the curd cheese, fromage frais, eggs, maple syrup and vanilla seeds.
- Pour over the biscuit base and cook at Gas mark 3/150 C for 30 minutes. Turn off the oven and allow to stand in the cooling oven.
- Remove from the oven and run a small palate knife around the cheesecake to loosen but leave to cool completely before turning out.
- Preparation – pecan nut brittle
- Have a baking sheet lined with non stick silicone paper.
- Place the sugar in a frying pan and place over a medium to high heat.
- Let the sugar dissolve and begin to caramelise. Swirl to ensure the caramel colours evenly.
- Place the pecan nuts on the baking sheet and pour over the caramel.
- Leave to cool completely until hard.
- Decorate the cheesecake with the pecan brittle and drizzle liberally with maple syrup.
Recipe for clarks-uk.co.uk
If you’d rather bake some cupcakes why not try a few recipes from our cupcake recipes roundup?