Maple Syrup Cheesecake with Coconut Crust Recipe
Restaurant Globe, MontrƩal. The Cuisine of Greater Montreal. Total time: 1hr to 2hr. Preparation time: 15-20 minutes. Cooking time: approx. 1 hour. Difficulty: Easy. Chef's Note: 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.
ā±ļø Prep: 15 minš³ Cook: 1 min
Ingredients
| 500 g | Butter, at room temperature (crust) | |
| 100 g | Melted butter (crust) | |
| 400 g | Powdered sugar (crust) | |
| 3 | Large eggs (crust) | |
| 500 g | Sifted flour (crust) | |
| 300 g | Dried shredded coconut (crust) | |
| 900 g | Cream cheese, room temperature (filling) | |
| 250 ml | Maple syrup (filling) | |
| 4 | Eggs (filling) | |
| 1 tablespoon | 15 ml | Vanilla extract (filling) |
| 3 tablespoons | 45 ml | Sifted flour (filling) |
Instructions
Crust
- Beat the (non melted) butter with the sugar until smooth and creamy.
- Add the eggs, sifted flour and dried shredded coconut.
- Bake at 180Ā°C / 350Ā°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 110Ā°C / 225Ā°F for 45 minutes.
Serve with fruit coulis or ground cherries (physalis) in syrup.