the last BITE edible SOUTHEASTERN MASSACHUSETTS making the last bite extra sweet.

Tiara Willis’s

—from Salt Society Scituate

It’s not always easy to find a local restaurant dessert menu just begging for you to order dessert first! Pastry chef Tiara Willis of Salt Society in Scituate knows the perfect recipes to keep guests coming back for her pastry creations. The Culinary Institute of America grad and pastry chef of over a decade has developed her skills along with her delicious dishes. Her cheesecakes and menu change seasonally, and the recipe featured here is a delightful welcome into the fall season. It features a warm apple compote, with a crisp brown butter oat streusel on the bottom and cinnamon and maple flavors noted throughout the dish. Chef Willis adds extra flare to the dish with purple-decorated white chocolate garnishes and a drizzle of caramel sauce.

Cheesecake at Salt Society in Scituate — beautifully plated with apple compote, white chocolate, edible flower petals, whipped cream, and a scoop of ice cream. Photo provided by Jillian Walraven

Maple Cheesecake

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Ingredients
  

Maple Cheesecake

  • 2½ cups cream cheese
  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour
  • pinch of salt
  • ½ cup sour cream
  • 3 eggs
  • 1 tablespoon of vanilla
  • ½ cup of pure maple syrup

Graham Cracker Crust

  • 4 cups graham cracker crumb
  • ½ cup of sugar
  • ½ pound of butter
  • Pinch of salt

Apple Compote

  • 4 Granny Smith apples
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon vanilla
  • 3 tablespoons cornstarch
  • ¼ cup of water
  • 1 teaspoon cinnamon
  • ½ tsp nutmeg

Notes

Cream together the softened cream cheese and sugar with a paddle attachment in a stand mixer and mix until smooth and fluffy.
Add in the flour and salt and beat for 30 seconds.
Add in 1 egg at a time, mixing until each egg is incorporated fully.
Add in the maple and vanilla extracts, then add in the sour cream.
Line a 13.5” x 9” springform pan with parchment and spray it with cooking spray. Add in the graham cracker crust and press evenly into the pan. Pour the cheesecake batter into the springform pan.
Place in a water bath in a 300º oven, bake for 30 minutes and then rotate it, then bake for another 30 to 50 minutes, depending on your oven strength.
The cheesecake should be light brown on top, slightly jiggly, and set.
Melt the butter in a heatproof bowl and add in the graham cracker crumbs, sugar, and salt.
Mix until well combined. Keep aside until next steps.
Peel, core, and cut the apples into cubes. Toss in a pan with the remaining ingredients.
Cook until the apples are slightly softened and the compote has thickened.
Cool or serve warm.

Jillian Walraven, as a private chef, curates dinner parties and events in Southeastern MA. During her restaurant career, she’d stealthily acquire bon bons and macaroons from the pastry chef ’s station.