Maple and Walnut Cheesecake Recipe

Ingredients

for the base

• 250g (9oz) digestive biscuits
• 100g (4oz) butter, melted

for the filling

• 900g (2lb) Philadelphia cheese
• 300g (10oz) caster sugar
• 3tsp vanilla extract
• 75ml (3fl oz) maple syrup
• 50g (2oz) walnuts, chopped
• 4 large free-range eggs

for the topping

• 400ml (14fl oz) sour cream
• 50g (2oz) caster sugar
• 2tsp vanilla extract
• 35g (1¼oz) walnuts, chopped

you will need

• 25.5cm (10in) loose based, 7.5cm (3in) deep cake tin, lightly oiled

Method

1. Make the base by crushing the biscuits to fine crumbs – the best way is to put them in a plastic bag and roll a rolling pin over it. Put crumbs in a bowl, add the butter and mix well. Press into the base of the tin – a "glove" made of clingfilm works a treat and stops your hands getting greasy. Place in the fridge while you make the cheesecake mix.

2. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Whisk the cheese with an electric whisk until fluffy. Now add the sugar, vanilla, maple syrup and walnuts. Whisk well. Very slowly add the eggs, one at a time, without over-beating. Pour into the tin and bake in the centre of the oven for 50 minutes, along with a roasting tin of hot water in the bottom of the oven. It should still have a wobble. Leave it out of the oven for 10 minutes. It will sink, but don't panic.

3. Mix together the ingredients for the topping and pour over the top of the cake. This is a good ruse to hide any cracks! Bake for a further 10 to 15 minutes until just set, then put it straight into the fridge. This stops over-cracking (as does the hot water in the oven). Let it chill for around 2 hours, or preferably overnight, until completely cold. Gently ease out of the tin – run a knife carefully around the edge – and put on a serving plate.