Maple Caramel and Apple Cheesecake
Ingredients
The Maple Caramel
-
1½
cup
pure maple syrup
-
1
cup
heavy cream
-
½
cup
pure maple sugar
-
3
tablespoons
ghee
-
1
unit
vanilla bean, seeds scraped
-
½
teaspoon
Himalayan salt
The Crust
-
½
cup
walnuts
-
½
cup
raw pecans
-
½
cup
unsweetened finely shredded coconut
-
¼
cup
coconut flour
-
¼
cup
date paste
-
¼
cup
ghee, melted
-
2
tablespoons
raw honey
-
1
tablespoon
blackstrap molasses
-
1
tablespoon
ground Ceylon cinnamon
-
¼
teaspoon
Himalayan salt
The Cheese Mixture
-
500
g
full fat cream cheese
-
500
g
full fat sour cream
-
½
cup
maple caramel
-
1
cup
pure maple sugar
-
5
large
eggs
-
3
tablespoons
tapioca starch
-
1
tablespoon
ground Ceylon cinnamon
-
½
teaspoon
Himalayan salt
-
1
unit
vanilla bean, seeds scraped
-
the juice of
½
lemon
The Apples
-
4
unit
Golden Delicious apples, peeled and sliced
-
2
tablespoons
ghee
-
¼
cup
maple caramel
-
1
unit
vanilla bean, seeds scraped
-
¼
teaspoon
Himalayan salt
The Garnish
-
2
tablespoons
chopped raw pecans
-
remaining
unit
maple caramel
-
a pinch of
unit
Fleur de sel
Instructions
- Prepare the maple caramel by boiling maple syrup until it reaches 225°F, then mix with the cream mixture and cook for 3 minutes.
- For the crust, preheat the oven to 375°F, prepare the springform pan, combine crust ingredients in a food processor, and blind bake for 10 minutes.
- Lower the oven temperature to 350°F, beat cream cheese until smooth, add sour cream, and mix in maple caramel and sugar.
- Add eggs one at a time, then mix in remaining cheese mixture ingredients, pour over the crust, and bake in a water bath for 90 minutes.
- While the cheesecake cools, prepare the apples by sautéing in ghee until golden, then add maple caramel and cool.
- Assemble the cheesecake by topping with sautéed apples, chopped pecans, and drizzle with remaining caramel before serving.
Nutrition Facts (estimated)
Servings
16
Calories
400
Total fat
25g
Total carbohydrates
40g
Total protein
6g
Sodium
50mg
Cholesterol
100mg
You might also like