New York Maple Walnut Cheesecake
3/4 cup graham-cracker crumbs
1 cup plus 6 tablespoons sugar
3 tablespoons unsalted butter, melted
2-1/2 pounds cream cheese
3 tablespoons flour
1/2 cup grade A medium amber maple syrup
4 eggs
2 egg yolks
1/4 cup heavy cream
1 teaspoon cornstarch
4 ounces walnut halves (about 1 cup)
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Preheat oven to 350 degrees. In a bowl, mix the graham-cracker crumbs
with 2 tablespoons of the sugar and stir with a fork to combine. Grease the
sides of a 9-inch springform pan and sprinkle it with the cracker mixture,
shaking any excess back into the bowl. Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture. Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass. Bake for 10 minutes and let cool. Raise the heat in the oven to 500 degrees. -
With an electric mixer, beat the cream cheese until it is soft and
fluffy, about 2 minutes. Mix the flour with the remaining sugar and add it
and half the maple syrup to the cheese in thirds, mixing after each
addition. Add the eggs and the yolks to the batter one by one, beating after
each addition. Add the heavy cream and mix again. Pour the batter into the
crust and bake for 15 minutes. Lower the oven to 200 degrees and bake for an hour more. Turn off the oven, leave the door halfway open and let the
cheesecake cool in the oven for a half-hour. Chill in the refrigerator for 4
hours and not more than 24. -
When ready to serve, heat the remaining maple syrup over low heat in a
small saucepan until it bubbles and let simmer gently for 1 minute, until it
has thickened slightly. Whisk in the cornstarch and turn off the flame. Add
the walnuts and turn to coat. Let cool to room temperature and then spoon
over the top of the cake.
YIELD Serves 10