Maple syrup cheesecake recipe
Maple Syrup Cheesecake recipeThis article was published by: Matthew
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Recipe introIndulge in the delightful flavors of a Maple Syrup Cheesecake, a decadent dessert that combines the richness of cream cheese with the sweetness of maple syrup. This recipe is perfect for those with a sweet tooth, as it offers a creamy and smooth texture with a hint of caramel undertones. The combination of the velvety cheesecake filling and the buttery graham cracker crust creates a harmonious balance of flavors that will leave you craving for more. With just a few simple ingredients and easy steps, this Maple Syrup Cheesecake is bound to impress your family and friends on any occasion.
Keywords: maple syrup, cheesecake, dessert, creamy, indulgent
Maple syrup cheesecake recipe details
|For the Base:|
|500 g||Graham crackers or digestive biscuits, crushed|
|125 g||unsalted butter, melted|
|125 ml||pure maple syrup, US Grade B or Canadian amber where possible|
|For the Filling:|
|900 g||cream cheese, softened|
|250 ml||pure maple syrup, as above|
|1 tbsp||vanilla extract|
|125 ml||double cream|
|pure maple syrup, to drizzle, as above|
InstructionsI have included both originally specified ingredients and an alternative, where relevant.
Preheat oven to Gas Mark 4, 180°C, 350°F.
Use a 10-inch, 25cm springform cake tin and wrap the base with a double layer of foil to prevent leaks. Alternatively use 2, 7-inch, 17cm loose-bottomed cake tins, similarly wrapped.
To prepare crust:
Mix the ingredients in a large bowl until well mixed. Pour into tin(s) and spread evenly over base and up the sides, pressing firmly into position with the back of a spoon or spatula. Set aside briefly.
To prepare the filling:
In the bowl of a stand mixer, beat the cream cheese at low speed until soft and light. Scrape down bowl sides throughout when needed. Add the syrup and the eggs, one at a time whilst beating. Allow time after each addition to beat thoroughly. Add vanilla and cream until just combined.
Pour mixture into crust and bake for about an hour until almost set in the centre. It will set during cooling. Cool in tin(s) on a wire rack. Cover loosely and chill for about 8 hours and store for up to 4 days, if necessary.
Remove tin outer and serve in wedges, drizzled with more syrup.
About this recipe:
I was given this recipe many years ago by a Canadian work colleague, after a break home to visit family.
I made it once, using what I then believed to be maple syrup but later discovered to be labelled as ‘maple flavoured’. It was OK, but nothing special and had never made it since. I have used the same syrup on ice creams etc, where it was fine, but have no recollection of tasting the ‘real thing’. I am told that the difference is comparable to that between vanilla essence and vanilla extract – the two are quite distinct!
I have recently learned that it is possible to purchase Canadian amber maple syrup in a few UK stores and on-line. This is not quite the same as US Grade B, as specified in the recipe, which does not appear to be available in the UK, other than from on-line sources. I cannot comment about availability in other countries. It is relatively expensive on-line, nearly £4 (5 euros) for 300ml, or about £80 (100 euros) for about 3.5 litres.
ca. 30 min
ca. 8 hrs
Grade of difficulty:
Calories per portion:
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