Maple syrup cheesecake

Maple syrup cheesecake

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A baked cheesecake sweetened only with maple syrup and the biscuit and pecan nut base. Delightful to the last morsel. Start this recipe 1 day ahead.

The ingredient of Maple syrup cheesecake

  1. 1 cup pecans
  2. 125g Marie biscuits
  3. 80g butter, melted
  4. 500g cream cheese, softened
  5. 2/3 cup maple syrup, plus extra to drizzle
  6. 3 eggs

The instruction how to make Maple syrup cheesecake

  1. str_replace('ufeff','',Preheat oven to 150C or 130C fan-forced. Grease and line the base of a 20cm-round (base) springform pan.)
  2. str_replace('ufeff','',Process pecans until finely chopped. Add biscuits and process until mixture resembles breadcrumbs. Add butter and process until combined. Press mixture over base and side of prepared pan, leaving a 1cm border around top edge of pan.)
  3. str_replace('ufeff','',Using an electric mixer fitted with a paddle attachment, beat cream cheese until smooth. Add maple syrup and beat until combined. Add eggs, 1 at a time, beating until just combined. Pour mixture into pan. Gently tap to remove most of bubbles. Place pan on baking tray. Bake for 50 minutes or until filling is just set (cake will wobble slightly in the centre). Turn oven off. Cool cheesecake in oven for 1 hour with door slightly ajar. Cool at room temperature. Refrigerate overnight.)
  4. str_replace('ufeff','',Remove cheesecake from pan. Stand cheesecake at room temperature for 15 minutes. Serve drizzled with extra maple syrup.)

Nutritions of Maple syrup cheesecake

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