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Prep Time: Cook Time: Total Time:
Canadian Maple Syrup Cheesecake
Crust:
24, 5 by 2 1/2 inch graham crackers
1 stick unsalted butter
1/2 cup pure maple syrup
Filling:
4, 8 ounce packages cream cheese, softened
1 cup pure maple syrup, grade B
4 large eggs
1 tablespoon vanilla
1/2 cup heavy cream
Garnish:
pure maple syrup if desired for drizzling
Preheat oven to 350 degrees.
In a food processor finely grind graham crackers, you will have about 3 1/2 cups. Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10 inch springform pan. Wrap bottom and side of pan with 2 layers of heavy duty foil to avoid leakage.
In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
Pour filling into crust and bake in middle of oven 1 hour, cake will not be set in center but will set as it chills. Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.
Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.
Yields 1 cake.
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Canadian Maple Syrup Cheesecake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Canadian Maple Syrup Cheesecake
Crust:
24, 5 by 2 1/2 inch graham crackers
1 stick unsalted butter
1/2 cup pure maple syrup
Filling:
4, 8 ounce packages cream cheese, softened
1 cup pure maple syrup, grade B
4 large eggs
1 tablespoon vanilla
1/2 cup heavy cream
Garnish:
pure maple syrup if desired for drizzling
Preheat oven to 350 degrees.
In a food processor finely grind graham crackers, you will have about 3 1/2 cups. Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10 inch springform pan. Wrap bottom and side of pan with 2 layers of heavy duty foil to avoid leakage.
In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
Pour filling into crust and bake in middle of oven 1 hour, cake will not be set in center but will set as it chills. Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.
Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.
Yields 1 cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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