as I did not post any recipe last sunday, I thaught that I would surprise you all with a very special and amazing recipe today! Although I love cheesecake, I realized that I haven't made one in a very long time and I haven't posted a recipe on this blog. What I'm sharing today, is not an ordinary Cheesecake recipe. It is so much more. It is a jummy cookie crust with a layer of the perfect, creamy Cheesecake filling, topped of with a thin layer of decadent melting maple infused caramel and a sprinkle of chopped almonds.
How.Amazing. Is. This. I'm not gonna lie. This cake is by far the best thing I have made in my entire life. Seriously, it tourned out so so good. This cake is to die for.
It is also perfect for fall as the crust tastes like cinnamon, a little bit of nutmeg and hazelnuts. And the caramel topping is made with heavy cream and a lot of delicious maple sirup. I think maple sirup is one of the best ingredients for baking. It has such a warm, fudgy caramel flavour. It is like liquid rose gold that comes out of threes. I had to be careful to not eat all of the caramel before putting it on top of the cake. The maple sirup adds a whole other dimension to the taste of the whole cake, it rounds it up so perfectly. Like a piece from heaven. When the rich and creamy flavours of the cream cheese and the caramel combine in your mouth, time stops.
If you want to enjoy this goodness of a cake as well, just take yourself some time and a little bit of love to make it at home. It's that simple.
Ingredients for the crust:
250g Graham Crackers (blended in a food processor)
2 Tbs grated Hazelnuts
2tsp cinnamon
1tsp nutmeg
1 pinch of salt
100g butter
Ingredients for the filling:
750g Cream cheese
180g Sugar
4 Eggs
1 Tsp vanilla extract
4 Tbs flour
3 Tbs sour cream
Ingredients for the topping:
150ml Heavy Cream
100ml Milk
4 Tbs dark maple sirup
180g brown sugar
(chopped almons)
Preparation:
Preheat your oven to 160 °C. Then start by mixing the blended crackers, melted butter and the spices together with your hands and fill it in a round baking tin, press it down with your flat hand and put it in the fridge. Then, mix the eggs and the sugar with a hand mixer until it becomes a light and fluffy consistency. Now, add the cream cheese, sour cream and vanilla extract and mix until it is all combined. At last, add the flour and mix it in until it is all incorporated. Fill it in your prepared baking tin and bake for about 50 minutes.
While the cake is in the oven, start making the caramel topping. Put all the ingredients together into a small sauce pan and cook it until it becomes a lightly thick and creamy consistency. Remember to stir throughout the whole process so the caramel won't burn at the bottom. As soon as you have achieved the perfect consitency, set it side and let it cool completely. (Stir occasionally)
After the cake has cooled completely, you are ready to pour the caramel sauce on top. For decorating purposes, sprinkle some chopped almonds on top.
So here's your "best cake ever". Enjoy!
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