Maple Syrup Cheesecake with Coconut Crust TheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15-20 minutes
Cooking time: approx. 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:385.7 kcal
Proteins:4.9 g
Fats:27.3 g
Carbohydrate:31.7 g
Fibers:1.2 g
Sugar:18.5 g
Cholesterol:113.5 mg
Sodium:395.6 mg
Calcium:94.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**Crust
500
g
butter, at room temperature
100
g
melted butter
400
g
powdered sugar
3
large eggs
500
g
sifted flour
300
g
dried shredded coconut
**Filling
900
g
cream cheese (room temperature)
250
ml
maple syrup
4
eggs
15
ml
vanilla extract
45
ml
sifted flour
METHOD
Crust
- Beat the (non melted) butter with the sugar until smooth and creamy.
- Add the eggs, sifted flour and dried shredded coconut.
- Bake at 180°C / 350°F until golden. Cool and grind in a food processor.
- Place in a bowl and mix in the melted butter.
- Place the crust mixture in a springform pan, distribute evenly and press firmly to the bottom of the mold.
Filling
- With an electric mixer on low speed, beat the cream cheese until the consistency is silky smooth.
- Add the maple syrup.
- Add the eggs, one at a time.
- Add the vanilla extract and sifted flour, beat until smooth.
- Pour the cream cheese filling into the mold.
Cooking
- Bake at 110°C / 225°F for 45 minutes.
Serve with fruit coulis or ground cherries (physalis) in syrup.
WINE SUGGESTIONS
Pinot Noir
CHEF'S NOTES
A recipe from Globe Restaurant
To reduce the preparation time, you could use a Graham crust mixture, combining it with some shredded coconut, or use a commercial pie shell.
