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Maple Cream Cheesecake |
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| Category: | Desserts |
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| # of Servings: | Makes one 9 inch cheesecake |
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| Submitted by: | James Lawrence and Rux Martin |
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| Description: |
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| Ingredients: | Crust: 4 Tbsp. butter, melted 1¾ c. graham cracker crumbs 3 Tbsp. light brown sugar Cheesecake: 20 oz. cream cheese, softened ½ c. sugar 3 large eggs 1 tsp. vanilla extract ¼ c. all-purpose flour ¼ tsp. baking soda 1 c. heavy cream 1 c. dark amber or Grade B maple syrup Topping: 1 c. heavy cream ¼ c. pure maple syrup walnuts, chopped |
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| Preparation: | Crust: In a small bowl, stir together butter, graham cracker crumbs, and brown sugar; press into bottom and sides of a 9-inch springform pan. Cheesecake: Preheat oven to 300 degrees. In a large bowl, beat cream cheese until light and fluffy; beat in sugar, vanilla, and the eggs, one at a time. In a small bowl, stir together flour and baking soda. Add to cream-cheese mixture, and mix well. Mix in heavy cream and maple syrup. Spoon into springform pan. Bake until firm, about one hour, or until a toothpick inserted in the center comes out clean. When cheesecake is done, turn off oven, but leave cake inside for one hour, then remove from oven and cool on a rack for 30 minutes. Refrigerate. Remove the sides of the springform pan after the cake has cooled. Topping: Beat heavy cream until soft peaks form; beat in maple syrup. Frost the top of the chilled cake with topping and sprinkle with walnuts. |
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