I think I’ve covered all my bases with cheesecakes in this chapter to give you something that fits just about every occasion. This is more of a classic baked cheesecake that is almost guaranteed to go down well at any event. It leans more on the autumnal side with lots of dark maple syrup and crunchy pumpkin seeds bringing the earthy, cosy vibes. When it comes to cheesecake, texture is important. I like mine a little dense but still silky, and I’ve found the best way to achieve this is by baking in a water bath. I know it feels like a faffy, unnecessary step, but trust me, it’s a reliable method for a gentle bake that means you’re less likely to overcook the batter and end up with something grainy and cloying.
Make ahead
Make 1–2 days in advance and store in an airtight container in the fridge.
Serves
12-16
Ingredients:
Directions:
For the base
150g digestive biscuits (graham crackers)
30g light brown sugar
70g unsalted butter, melted
For the filling
600g cream cheese, at room temperature
70g caster (superfine) sugar
125ml maple syrup, plus extra to serve
1 tsp vanilla bean paste
3 eggs
170g sour cream
2 tsp plain (all-purpose) flour
¼ tsp fine sea salt
For the pumpkin seeds
30g pumpkin seeds
2 Tbsp maple syrup
Pinch of flaky sea salt
Pinch of ground cinnamon
To serve
200ml (scant 1 cup) double (heavy) cream, lightly whipped
1. Preheat the oven to 190°C (170°C fan/gas mark 5). Line the base of a 20-cm round loose-bottomed or springform cake pan.
2. Add the biscuits and brown sugar to a food processor and blitz until fine. Alternatively, add them to a food bag, seal, and bash with a rolling pin. Pour the mixture into a bowl and mix in the melted butter, stirring to coat evenly.
3. Press the crumbs firmly and evenly into the pan and bake for 10 minutes. Remove from the oven and set aside to cool. Turn the oven temperature down to 160°C (140°C fan/gas mark 3).
4. Wrap the outside of the cake pan tightly with a sheet of plastic wrap and then 2 layers of foil. Place the wrapped pan in a larger roasting tray or baking dish and set aside. To make the filling, add the cream cheese, caster sugar, maple syrup and vanilla to a large bowl and mix until smooth. Mix in the eggs one at a time, followed by the sour cream.
5. Stir in the flour and salt, mixing well to get rid of any lumps and then pour the batter into the prepared cake pan. Add hot, but not boiling, water to the roasting tray or dish that the cheesecake is sitting in until it reaches about halfway up the sides of the cake pan.
6. Bake for 45–50 minutes until the edges of the cheesecake are set but the middle still has a jiggle. Turn off the oven and let the cheesecake cool inside for 30 minutes. Remove from the oven and let it cool completely to room temperature before chilling in the fridge for a couple of hours.
7. To make the roasted pumpkin seeds, preheat the oven to 180°C (160°C fan/gas mark 4). Line a baking tray with baking paper and add the pumpkin seeds. Pour the maple syrup on top as well as the salt and cinnamon.
8. Give everything a good stir to coat and bake for 10–12 minutes. Let them cool completely before breaking up into smaller pieces.
9. When you’re ready to serve, top the cheesecake with the whipped cream, pumpkin seeds and more maple syrup if you like.
Recipe extracted from I’ll Bring Dessert by Benjamina Ebuehi, published by Quadrille. Available in stores nationally.
