Maple Bourbon Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">900g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100ml pure maple syrup (dark or amber grade)</li><li class="ingredients-single-item">45ml bourbon whiskey</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">For the maple caramel topping:</li><li class="ingredients-single-item">120ml pure maple syrup</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">1 tbsp bourbon whiskey</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">Optional garnish: Pecan halves and flaky sea salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Food processor (for crushing graham crackers)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C. Place a rack in the middle position. Wrap the outside of a 23cm springform pan with a double layer of heavy-duty aluminum foil, making sure it comes up at least 5cm on all sides (this prevents water from seeping into your cheesecake during the water bath baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Add melted butter, sugar, and salt, pulsing until mixture resembles wet sand. Press firmly into the bottom and about 2.5cm up the sides of your prepared springform pan. Use the bottom of a measuring cup to compact the crust evenly. Bake for 10 minutes until lightly golden and set. Remove and cool while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce oven temperature to 150°C. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until completely smooth with no lumps, about 3 minutes. Scrape down the bowl and beaters thoroughly. Lumps now will create texture issues in your finished cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add sugar and beat on medium-low for 2 minutes until well incorporated and the mixture looks silky. Add maple syrup, bourbon, vanilla, and salt, beating on low until just combined. Scrape down the bowl again.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating on low speed just until each is incorporated before adding the next. Overbeating after adding eggs can incorporate too much air, leading to cracks. Finally, mix in the heavy cream until just combined. The batter should be smooth, creamy, and pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the filling into the cooled crust. Tap the pan gently on the counter a few times to release any air bubbles. Place the foil-wrapped springform pan into a large roasting pan. Place in the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath ensures gentle, even baking and helps prevent cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 65-75 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when gently shaken (about 7-8cm in diameter). Don't overbake - the center will continue setting as it cools. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour (this gradual cooling helps prevent cracks).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight. The flavor will develop and deepen as it chills.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the maple caramel topping, combine maple syrup and butter in a medium saucepan over medium heat. Bring to a gentle boil and cook for 3-4 minutes, stirring occasionally (it will bubble up significantly). Remove from heat and carefully stir in the heavy cream, bourbon, and salt - the mixture will bubble vigorously. Return to low heat and simmer for 2-3 minutes until slightly thickened. Cool completely; it will thicken further as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to serve, run a thin knife around the edges of the pan before releasing the springform latch. Pour the cooled maple caramel over the top, allowing it to drip down the sides. If desired, garnish with pecan halves and a light sprinkle of flaky sea salt to balance the sweetness. For clean slices, dip your knife in hot water and wipe dry between cuts.</li></ol>