Maple Walnut Cheesecake: George Geary’s Recipe

I love cookbooks that offer something a little different from the recipes I usually make, and this maple walnut cheesecake is a good example.

The recipe comes from a book about cheesecakes by George Geary, an American chef and cookbook author. I bought an inexpensive Italian edition, translated from the original, and although it doesn't have many photographs, it's packed with useful tips and recipes, including some unusual savoury cheesecakes.

This one was a real success at home. It combines a biscuit and toasted walnut crust with a creamy filling flavoured with vanilla yoghurt and maple syrup. The finishing touch is a generous topping of more toasted walnuts and maple syrup.

One practical note about the original book: American recipes often use cups and spoons to measure ingredients. In the Italian edition, some quantities had been converted into millilitres, which works for liquids but is less helpful for ingredients such as chopped nuts. I have therefore kept the cup measurements for the solid ingredients, just as I did in my original recipe.

If you cook from American cookbooks regularly, a set of measuring cups and spoons is a very useful investment.

If you want to try another recipe from the same book you can check this White Chocolate Crème Brulée Cheesecake.

Maple Walnut Cheesecake

Recipe

Yield: 8 servings
Prep time: Approximately 25 minutes (estimate)
Chilling time: At least 8 hours, including cooling
Cooking time: 40–45 minutes

Ingredients

For the crust

• 1 cup digestive biscuits

• ¼ cup toasted walnuts

• ¼ cup melted butter

For the filling

• 750 g cream cheese, such as Philadelphia

• 250 ml vanilla yoghurt

• 1 cup granulated sugar

• 50 ml maple syrup

• 3 eggs

• 1½ cups toasted, chopped walnuts

• 1 teaspoon vanilla extract

• 1 teaspoon salt

For the topping

• 125 ml maple syrup

• ½ cup toasted walnuts, coarsely chopped

Method

Make the crust

1. Place the digestive biscuits, toasted walnuts and melted butter in a food processor. Blend until the biscuits and nuts are finely crumbled and the mixture is evenly combined.

2. Press the mixture firmly over the base of a 28 cm springform pan. Place the pan in the freezer while you prepare the filling.

Prepare the filling

3. Preheat the oven to 180°C (350°F).

4. Using the paddle attachment of a stand mixer, beat the cream cheese, vanilla yoghurt and sugar for about 3 minutes, until smooth.

5. With the mixer running, add the eggs one at a time, mixing after each addition. Pour in the maple syrup and mix until incorporated.

6. Fold in the chopped toasted walnuts, vanilla extract and salt by hand.

7. Pour the filling over the chilled biscuit crust and smooth the surface.

8. Bake for approximately 40–45 minutes. The cheesecake should be set around the edges but still slightly wobbly in the centre.

9. Remove from the oven and allow it to cool for about 2 hours. Cover and refrigerate for at least 6 hours, or until thoroughly chilled.

Add the topping

10. Just before serving, scatter the coarsely chopped toasted walnuts over the cheesecake and drizzle with the maple syrup.

Tips for the best maple walnut cheesecake

• Toast the walnuts: Toasting brings out their flavour and makes a noticeable difference to the finished cheesecake.

• Don't overbake: The centre should still have a slight wobble when you remove the cheesecake from the oven. It will firm up as it cools.

• Chill thoroughly: Allow enough time in the refrigerator for the filling to set before slicing.

• Add the topping just before serving: This keeps the walnuts distinct and the maple syrup glossy.