This moderately sweet and luscious Maple Walnut Cheesecake is a perfect dessert to celebrate the season of maple syrup or any other day of the year.
Hello, my friends. How did your Easter go? Did you have a lot of fun hunting Easter bunnies and eggs? Has your sugar level dramatically increased? And the most important question: would you consider having a slice of this Maple Walnut Cheesecake right now or you cannot stand sweets for a while?
Our Easter was nice and quiet. Nothing extraordinary. Rainy. And I restrained myself from making something unhealthy and sweet. All the savoury and unhealthy things instead.
Don’t get it wrong – we’re not on a diet or anything silly. I believe we balance our diet decently, but sometimes we just feel like being strong and not having any ice cream for a while (Like two or three days). There’s one exception – shall I suggest Andrey pasta, he’ll immediately wrap any plans up. There’s another exception: cheesecake. But we have agreed that cheesecake is a relatively healthy dessert because of all that cream cheese, protein, and calcium.
Anyway, one day I asked what kind of dessert Andrey would like to have. The answer was simple but rather specific: a maple cheesecake. It sounded delicious. However, as maple syrup has a very subtle flavour itself, I wanted to accentuate it as much as possible. I did the following:
- Besides real maple syrup, I also used some artificial flavour. It is an optional step, but it brings in so much flavour;
- I used maple sandwich cookie with a maple filling combined with walnuts;
- I made candied maple walnuts for an extra crunch and flavour.
This Maple Walnut Cheesecake turned out delicious and almost perfect! Why almost? First, I wasn’t fully satisfied with the crust. The combination of chopped walnuts and sandwich cookies was tasty, but because of the filling, it was hard to predict the outcome. I added just a little bit of butter, but the crust turned out slightly oily and too crumbly that I would have desired. Indeed, few slices of the cheesecake partially lost their crust while transferring to the plates. But we are not too picky – we didn’t mind a few pieces of the crust laying not underneath but near the cheesecake.
The second thing is the texture of the cheesecake, as I believe thanks to a good portion of maple syrup, was very light and airy, almost like a mousse. Do you see that coloration in photos where the upper layer of the cream cheese looks more dense and dark? That might be because of the maple syrup and its caramelization. We liked this texture very much, and it’s probably a good option for a spring cake. Just be informed that it’s not that normally dense. However, the next day we noticed the texture had set better. On the third day, when we were finishing the leftovers, it finally had the texture most of us expect.
But I am not suggesting to wait that long. What I suggest is to make this Maple Walnut Cheesecake as soon as possible and probably eat in one sitting. Remember: it’s a healthy dessert!