Linda’s French Canadian Maple Syrup Cheesecake

  • Serves: Makes one 9 or 10-inch springform pan
  • Baking Temp (degrees F): 325
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  • Comments: 16

This is not a dense cheese cake; it is more delicate. If you want this cake to look more finished, use about a pint and half (3 cups) of whipping cream, two packages of Oetker Whip It (stabilizer) and about 1/4 cup maple syrup and whip until thickened. This will allow you to decorate your cake with a star tip and make a border of shells and such. Refrigerate until serving.

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