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Name: Maple and Cinnamon Baked Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 60 g cookie crumbs I used Marie biscuits; 40 g butter melted; 1 tablespoon sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; Filling:; 250 g cream cheese room temperature; 1/3 cup sugar; 1 large egg; 1/3 cup heavy cream; 1 teaspoon lemon juice; 1 teaspoon vanilla extract; 2-3 tablespoons pure maple syrup; 1 teaspoon ground cinnamon; 4 teaspoons brown sugar for brûléeing the top optional)

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INGREDIENTS

60 g cookie crumbs ; I used Marie biscuits
40 g butter ; melted
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Filling:
250 g cream cheese ; room temperature
1/3 cup sugar
1 large egg
1/3 cup heavy cream
1 teaspoon lemon juice
1 teaspoon vanilla extract
2-3 tablespoons pure maple syrup
1 teaspoon ground cinnamon
4 teaspoons brown sugar ; for brûléeing the top optional)

Servings

INSTRUCTIONS

1. Preheat the oven to 180ºC (350ºF). Begin to boil a pot of water for the water bath.

2. Mix together the ingredients for the crust in a small bowl and press evenly into four small ramekins. Set aside.

3. Combine cream cheese and sugar in the bowl of a stand mixer and cream together until smooth. Add the egg and mix until fully incorporated. Scrape down the bowl. Add cream, lemon juice, vanilla, maple syrup and cinnamon and blend until smooth and creamy.

4. Divide mixture between ramekins and tap on the counter to expel all air bubbles. Place in a larger square or rectangular pan and pour in the boiling water until it reaches halfway up each ramekin.

5. Bake for 30-40 minutes until they are almost done. They should jiggle a little in the center but not be fully cooked yet. Close the oven door, turn the heat off and let rest in the cooling oven for one hour. This allows the cake to finish cooking and cool down gently so that it won't crack on top.

6. After one hour, move the cheesecake from the oven and lift carefully out of the water bath. Let it cool to room temperature and then cover and place in the fridge to chill. Once fully chilled, it is ready to serve.

7. To brulee the top, spread about 1 teaspoon of brown sugar over the top of each cheesecake. With a small blowtorch, caramelise the sugar evenly.

NOTES

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Maple and Cinnamon Baked Cheesecake

60 g cookie crumbs I used Marie biscuits
40 g butter melted
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
 Filling:
250 g cream cheese room temperature
1/3 cup sugar
1 large egg
1/3 cup heavy cream
1 teaspoon lemon juice
1 teaspoon vanilla extract
2-3 tablespoons pure maple syrup
1 teaspoon ground cinnamon
4 teaspoons brown sugar for brûléeing the top optional)

1. Preheat the oven to 180ºC (350ºF). Begin to boil a pot of water for the water bath.
2. Mix together the ingredients for the crust in a small bowl and press evenly into four small ramekins. Set aside.
3. Combine cream cheese and sugar in the bowl of a stand mixer and cream together until smooth. Add the egg and mix until fully incorporated. Scrape down the bowl. Add cream, lemon juice, vanilla, maple syrup and cinnamon and blend until smooth and creamy. 
4. Divide mixture between ramekins and tap on the counter to expel all air bubbles. Place in a larger square or rectangular pan and pour in the boiling water until it reaches halfway up each ramekin.
5. Bake for 30-40 minutes until they are almost done. They should jiggle a little in the center but not be fully cooked yet. Close the oven door, turn the heat off and let rest in the cooling oven for one hour. This allows the cake to finish cooking and cool down gently so that it won't crack on top.
6. After one hour, move the cheesecake from the oven and lift carefully out of the water bath. Let it cool to room temperature and then cover and place in the fridge to chill. Once fully chilled, it is ready to serve.
7. To brulee the top, spread about 1 teaspoon of brown sugar over the top of each cheesecake. With a small blowtorch, caramelise the sugar evenly.

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Nutrition

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Serving Size: 1 Serving (248g)
Recipe Makes: 4 Servings

Calories: 467
Calories from Fat: 340 (73%)

Amt Per Serving		% DV

	Total Fat 37.8g	50 %
	Saturated Fat 20.5g	103 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 1.7g
Cholesterol 156.7mg		48 %
Sodium 5915.9mg		204 %
Potassium 379.9mg		10 %
Total Carbohydrate 26.5g		8 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 24.1g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 467

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