One of my Christmas wishlist items was Nigella Christmas. Sure a lot of the recipes are reworked from previous books but it’s a stunning tome indeed and the reworkings are certainly of the very Christmassy kind. And because I am a Nigella obsessive I knew that I had to get it so I popped it on the wishlist. I’m usually very strict about waiting for Christmas until opening a present but I convinced my husband that I needed this gift early, if only to make one item from it in time for Christmas dinner-the Gleaming Maple Cheesecake.
It’s no surprise that this cheesecake is gloriously good. The taste of the raw batter is delicious and the smell of it baking even more so. And the taste? Well it’s something so aromatically beautiful that you wonder why this is the first you’re seeing of this recipe. It would be perfect for an Autumnal party or even a Thanksgiving dinner too.
It’s another Nigella cheesecake recipe baked in a waterbath. Most of the cheesecake recipes that I’ve made of hers have required a water bath and they’re fantastically light and ambrosial. The other wonderful cheesecakes that I’ve made from her books are the Chocolate Lime cheesecake from Nigella Bites and Pumpkin cheesecake from Feast. If I would bestow a title to her, it’s Queen of the Cheesecakes. With the release of secret documents, apparently Nigella declined receiving an OBE or MBE from the Queen so I hope she would accept the title of Queen of Cheesecakes, and I have a feeling she might.
Gleaming Maple Cheesecake
For base
- 8 digestive biscuits (about 200g/7ozs)
- 75g/2.5 ozs pecans
- 85g/3oz softened butter
For filling
- 600g/21.2ozs cream cheese at room temperature (you can also achieve this temperature using the microwave on 30% heat in 30-60 second bursts but make sure you remove all of the foil!)
- 50g/1.75 ozs caster sugar
- 2 teaspoons cornflour
- 125ml/4.2 fl oz maple syrup plus more for pouring on top
- 4 eggs at room temperature
- 1/2 teaspoon lemon juice
1. Preheat the oven to 160C fan forced. Blitz the biscuits in a food processor until crumbled finely. Add pecans and blitz again and then add butter until it comes together. Press into a greasproof paper lined 20cm diameter springform pan and place in the fridge while you do the filling (if you also line the sides with greaseproof paper it’s much easier to remove).
2. Put a kettleful of water on the boil. In the cleaned food processor (I couldn’t be bothered washing and drying one so I used my Kitchenaid with the paddle attachment) beat the cream cheese, sugar, maple syrup and cornflour until smooth. Add eggs one at a time. Add lemon juice.
3. Put 2 layers of foil around the tin to prevent any water from the water bath from getting in. It’s useful to have that wider foil for this task if you have it. I didn’t and it was still ok though.
4. Place tin in a deep baking dish and pour filling into the foil lined tin. Then pour the boiling water around the cheesecake so that it sits in a bath being careful not to splash any on the cheesecake itself.
5. Carefully transfer to the oven and bake for 1 1/4 hours although you may want to check at 1 hour. The outside should be set and the inside with a hint of wobble which will firm up in the fridge. Mine developed a crack in it but this wasn’t a fatal one. Remove the foil and cool on a wire rack and when cold, place in the fridge overnight covered with clingfilm.
6. Unclip the springform tin and unmould from the edges. Place on a serving plate (I always leave the cheesecake on the springform base) and then drizzle over with some maple syrup.
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32 Comments | Add your own
Haven’t had a chance to try Nigella’s cheesecakes before, but if you’re ever in Potts Point, you should get a slice of cheesecake from Yellow. I’ve always thought Lorraine Godsmark was the Queen of Cheesecakes ever since I tasted it.
The cheesecake looks fabulous, as well as, the photo styling!
Lovely! The pecans in the crumb crust is a really good idea.
I had a lovely time browsing this book in the bookshop but don’t know I can justify buying it – I hope I will do one of her cheesecakes one of these days as they all seem fabulous but for me Nigella is Queen of the Chocoolate Cakes!
Cheesecake, yum. Nigella’s cheescake, holy yum!
Yum yun!!! I haven’t made a cheesecake in yonks! This looks like a good one to get me back in the game. Did you use pure maple syrup?
This is a recipe I’ve had bookmarked for a year. It’s a Martha Stewart gingerbread cheesecake:
http://www.marthastewart.com/recipe/gingerbread-cheesecake?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=comments_food&comments_page=1&rsc=comments_more#conversation-container
Looks very cute. And hard, lol. But you can do it! you’re an amazing cook! I love coming to your blog every day. It’s the highlight of my day, honestly.
Have a happy new years eve! looking forward to more of your posts in ’09! =)
Beautiful cheesecake! Wish you a very happy 2009!
I’m craving this cheesecake so bad!
I got Nigella Christmas too!! An awesome present!
This was the first thing that I made from Nigella Christmas. I made it for a dinner party and it was a huge hit. The pecan crust was delicious and I will definitely make this again.
Like you, I know that most of the recipes are reworked from other books of hers, but it is such a beautiful, enticing book, that I couldn’t leave it behind. So glad I have it though. It has been the souce of many conversation this festive season. Why are girls such suckers for pretty things?
That cheesecake looks amazing! I really like the sound of a maple cheesecake!
Have a great new year!
Ooh who can resist a baked cheesecake. I’ve never tried a waterbath-baked version before though. Lovely plating as always too!
Happy New Year. Here’s to an even more delicious (and Nigella-filled) year ahead!
I’ve wondered about the waterbath method that Nigella always recommends. Glad to see that it is not too complicated. I make my baked cheesecake without a waterbath though, and it is still delish and moist (I keep the oven low at 120 deg).
This looks like the best cheesecake I’ve ever seen! I must try this one.
The way the tops reflect the stuff behind it is amazing. Very nice.
“gleaming” is a good word for your cheesecake. “gorgeous” and “gluttonous” are also good words.
What a beautiful cheesecake, Lorraine! I have noticed that Nigella’s Christmas was on the wishlist of many Finnish bloggers.
Happy New Year 2009!
Maple and cheese in a cake – how awesome is that?! Your cake looks amazing and I’ll definitely give it a try! Thanks for sharing!
Lovely photos, food porn at its finest. Seriously.
I’m so distracted I now have to go back and give this recipe a second glance. What are digestive biscuits? I haven’t heard that term here in the US.
Happy 2009 to you, Lorraine! I wish you a new year filled with much good health, happiness, laughter, love & prosperity!
Hi Y-Yes I keep meaning to go to Yellow. So far I’ve only been there for a meeting and I didn’t get any cake!
Hi Barbara-Thankyou so much!
Hi Arwen-Yes I thought the pecans made the crust so delicious
I might experiment with other nuts!
Hi Johanna-I think it’s a lovely tome but yes Nigella books don’t come cheap. I guess now that Christmas is over it’s less relevant although I’m sure I’ll find ways to use other items!
Hi Johanna B-Haha my thoughts exactly!
Hi Javs-Yes pure maple is always best, I use the Camp organic one but I think the regular Camp is stronger flavoured almost! Odd…
Wow that looks like an awesome recipe! Thankyou so much for the link and for your kind words. I really appreciate them and your readership over the year. Happy 2009 to you and your loved ones!
Hi Sunshinemom-Thankyou so much and Happy New Year to you too!
Hi Blond Duck-It’s definitely worth making!
Hi KatyBelle-It’s fantastic isn’t it! What have you earmarked to cook?
Hi jules-I think this was a good choice. My first things were this and the Yule Log and they were both amazing. I had to get it, to keep my collection complete! I can never say no to Nigella!
Hi Kevin-It’s so good, a definite keeper recipe and would be good any time of year. Thankyou so much! Happy 2009 to you too Kevin!
Hi Helen-What’s funny is that I’ve never tried a frozen one, it’s always been a baked one for me. Thanks, and a very Happy New year to you too!
Hi Belle-It’s very easy as it’s mostly just being careful lifting it into the oven. My friend made hers without the waterbath and it also tasted delicious but I haven’t done a direct comparison to see the difference. Although I think with a smaller cheesecake I made (when I had too much filling leftover) it cooked too fast outside the waterbath. I think water bathing it cooks it slower and more gently. Although I think knocking back the heat as you did does something similar!
Hi maris-Definitely and let me know what you think of it!
Hi Jude-Yes it’s so gleamingly gorgeous, just like a Christmas ornament!
Hi grace-Haha thankyou!
Hi yaelin-It’s a gorgeous book. Will you get it yourself? I guess you already have so many cookbooks already!
Happy 2009 to you and your loved ones! 
Hi Miri-Thankyou so much! It’s definitely one to impress and make friends and influence people
Hi Sandie-Haha thankyou! Food porn is what I’m trying to achieve
I think plain sweet biscuits are the closest or any biscuit you guys use for a cheesecake crust too.
Happy 2009 to you Sandie and I hope that it’s everything that you wish for
From one Nigella’s Cheesecake fan to another! I loved her Chocolate Lime Cheesecake and I can’t wait to try this one!! Happy new year Lorraine!
Hi Karen-Fantastic! I knew you had great taste
Let me know what you think of this one if you make it. Happy New Year to you and your loved ones Karen! 
This looks amazing, I can’t wait to make it myself!
I think the book is well worth the price, there are so many recipes in it that I would use all year around.
Funnily enough I have just done the Gurdlebuster pie on my blog
Happy new year x
Hi Jorden-Fantastic-that Girdlebuster Pie just has to be made on the name alone!
Happy New Year! 
Looks divine, so creamy though it does kinda look like flan.
Happy 2009!
~ingrid
This—well, a low-fat version—is on my list of things to make from Nigella Christmas. I’m so glad to hear that it’s good, although nothing which has maple syrup in it can be bad!!
Hi ingrid-Yes it does look like flan now that you mention it-which is not a bad thing I guess!
Happy New Year to you too! 
Hi Angela-Sounds like a good idea. I think you can even get diet maple syrup at the supermarket although I’ve always found those diet toppings really bizarre tasting…
Oh, I’d just fiddle with the cheese and eggs. I suspct you’d need real maple syrup for the proper depth of flavour. (I’m just very greedy and want to eat lots and lots of cheesecake, and a lower-fat version is the only way I can justify it
)
This looks superb – I could definitely feign wilful blindness to the calories for a slice of this. All hail Nigella, Queen of Cheesecakes.
Hi Angela-Ahhh ok. Yes fake syrup is not a great thing I have to say. Although I’ve tried Xylitol and that is a natural sweetener and is very close to sugar. Haha yes if it’s low fat, you can eat more-non?
Hi Cakelaw-Thanks! Yes it’s best to cover the ears and plead ignorance when it comes to these sorts of matters. I do regularly
You’re right, this cheesecake is absolutely delicious, it was super creamy although I used philly light.
Happy new year!
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[...] where I was first inspired to make a maple cheesecake. His post linked to another recipe from Not Quite Nigella, and since this was already converted to weight and I’m lazy, that was the recipe I used, [...]
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