Linda’s French Canadian Maple Syrup Cheesecake

  • Serves: Makes one 9 or 10-inch springform pan
  • Baking Temp (degrees F): 325
  • Views: 8519
  • 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.

1 1/4 cups graham cracker crumbs
1 tbsp. granulated white sugar
1/4 cup butter, melted

1/2 cup unbleached all-purpose flour; spoon into measuring cup and level to rim
1 pinch of baking soda
1/4 teaspoon salt
8 ounces of real maple syrup, preferably Grade B
3 large eggs
3/4 cu sugar
1, 8 ounce package of cream cheese, do not use the light version; preferably Philadelphia brand
1 1/4 cups whipping cream
1 teaspoon vanilla

1/2 pint container of whipping cream, cold
1/2 cup maple syrup, preferably Grade B

Mix crumbs with sugar and add melted butter, stirring together well. Press in the bottom of your springform pan, I make the crumbs come slightly up over the lip. Some people like to line the outside of their springform pan with a bit of foil up above the rim/lip part on the bottom.

Preheat your oven to 325 degrees F. You can use a 9 or 10 inch springform pan, ungreased. Put a pan of hot water on the bottom rack of your oven, this helps the cheesecake not to crack.

Blend flour with salt and baking soda and set aside. Using the wire whisk attachment of a stand mixer, beat eggs on high until thick and light in color - about 7-10 minutes. I beat for the full 10 minutes, high being 8 on a Kitchen Aid.

Continue using the wire whisk attachment for the rest of the recipe. Add sugar and beat until blended. In separate bowl, beat cream cheese until fluffy on high. Add whipping cream and beat on high until smooth and slightly thickened. Now blend syrup, egg mixture, flour mixture and vanilla into the creamed mixture.

Pour over your crumb lined pan and bake for about 50-60 minutes or until a knife inserted in the middle tells you the cake is set. Basically it won't sink and the knife will leave a cut mark in the center - I find it takes 60 minutes. This is similar to testing a pumpkin pie for doneness.

At this point you can remove, or I leave it in the oven, shut the oven off for about 15 minutes and leave the door ajar for maybe 1/2 hour or until cake is cool. But when the cake is done, I take a knife and loosen the sides of the cake, this helps the cake not to sink in the middle as it cools. So let it reach room temperature before refrigerating. Sometimes it wil crack, this isn't a big issue because the topping hides it.

So once the cake is at room temperature, refrigerate it overnight or 12 hours. I smooth the sides with a spatula. Once cold, cover with the following topping:

Beat on high until thickened. Scoop onto the cake and refrigerate.

NOTE: Personally I like to add about 2 teaspoons Wilton clear piping gel to the cream as it just starts to thicken and continue whipping until thick. Then I use a star tip and an icing bag to pipe the cream mixture on top. Refrigerate. Serve with pecan or walnut halves if desired. (Note: if you double the amount of whipping cream you cannot double the maple syrup or the cream will be very sloppy. It tastes fine doubling the whipping cream but using the same amount of maple syrup.)

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