Maple Cheesecake Recipe
This recipe for maple cheesecake is easy to throw together when you need a yummy dessert.
24 graham crackers
(or 3 1/2 cups of crushed graham crackers)
1/2 cup butter, melted
1/2 cup maple syrup
4 (8 ounce) packages cream cheese, room temperature
4 large eggs
1 Tablespoon vanilla extract
1 cup maple syrup
1/2 cup whipping cream
10 oz frozen strawberries
1/4 cup fresh lemon juice
1/4 cup granulated sugar
1/2 cup finely chopped almonds
(Makes 1 - 10 inch round cake)
Preheat oven to 350 degrees F.
If you are using full graham crackers, begin by grinding in a food processor.
Using a large bowl, mix graham cracker crumbs, melted butter, and maple syrup.
Press this mixture into the into a 10-inch springform pan, going up the sides as well.
Using heavy aluminum foil, wrap the bottoms and sides of the pan with 2 pieces. This will prevent water leaking in from water bath.
Set crust aside.
Fill a 9 x 13 inch pan with about 1 inch of hot water and place into oven.
In a large bowl, cream the softened cream cheese, scraping down the sides when needed, until smooth.
Add in maple syrup and mix.
Add eggs one at a time, beat well after each one.
Mix in vanilla and whipping cream and beat until it is just combined.
Pour over prepared crust.
Place the cheesecake into the “water bath” in the oven. The water should come halfway up the side of the cheesecake pan.
Bake for 1 hour in the center of the oven.
The cheesecake is ready when you can give the pan a wiggle and the center is still a bit wiggly looking. The sides will be firm and pulling away from pan edges.
Remove from oven and cool in pan.
Cover and chill in fridge for 8 hour before serving.
In a medium saucepan, add all ingredients and bring to a low simmer.
Cook and stir occasionally for 10 minutes.
Remove from heat, and blend in blender or with food processor to make smooth.
Place a fine mesh sieve over a bowl and strain strawberry sauce.
Discard the seeds.
To serve cheesecake drizzle with sauce and garnish with chopped nuts.