Stand Mixer - for mixing the cheesecake batter and cranberry compote efficiently.
Springform Pan - ideal for baking individual or mini Maple Cheesecakes.
Ovenproof Candy Thermometer - to monitor the temperature during the process of caramelizing maple syrup if needed.
Silicone Baking Mat - helps in evenly spreading crust ingredients without sticking.
Chef's Knife - essential for preparing and chopping fruit or nuts to top off the cheesecake.
Pastry Brush - useful for glazing the finished product with a maple syrup mixture or compote.
Measuring Cups & Spoons Set - vital for accurately measuring ingredients.
Food Processor - can be used to prepare crushed graham crackers for the crust, if not done manually.
Stainless Steel Mixing Bowl - durable and great for mixing large quantities of batter or compote.
Pie Dish (with removable bottom) - good for assembling cheesecake layers before baking in a standard oven.
1 1/2 cups pure maple syrup (preferably grade A dark amber)
2 cups ground graham crackers (about 17 whole crackers ground in processor)
3 tablespoons sugar
1/2 teaspoon (scant) ground cinnamon
6 tablespoons (3/4 stick) unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
1/2 cup maple sugar or (packed) golden brown sugar
3 tablespoons all purpose flour
1/4 teaspoon salt
1 cup reduced maple syrup (see above)
2/3 cup sour cream
2 teaspoons vanilla extract
4 large eggs
Maple-Cranberry Compote
Heavy-duty stand mixer
9-inch-diameter springform pan with 2 3/4-inch-high sides
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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