- Eggs6 Piece(s)
- Philadelphia170 Gram(s)cheese
- Erythritol100 Gram(s)
- Stevia1 Teaspoon(s)
- Gluten30 Gram(s)
- Vanilla2 Teaspoon(s)liquid extract
- Cream1/2 Teaspoon(s)
- Almond150 Gram(s)powder
- Cinnamon1 Tablespoon(s)ground
- Butter60 Gram(s)
- Maple Syrup60 Gram(s)
We present you the maple cheesecake (with syrup). A very known pastry recipe in the Canadian culinary. Realy worth to trying it ! Enjoy.
Make egg mixture
Start by separate the whites from the yolks of 6 large organic eggs.
Here it is optional, add a quarter of a teaspoon of cream pie. It is a natural stabilizer of everything that foam (whipped cream, egg whites etc.).
Then mount the eggs until stiff. Reserve.
In addition, in another bowl or salad bowl, mix the yolks with erythritol and stevia.
Season the maple cheesecake
Like me, add the gluten or the proteins according to your choice.
Then pour the liquid vanilla extract.
Finally add the fresh philadelphia cheese and mix everything well.
Pour the mixture with the yolks on the snow whites and mix gently by raising the spatula.
You can try Smoked salmon Cheesecake recipe
Grease the bottom of a 23 cm pan well. Place two cross-shaped strips in the bottom of the mold and a disc of parchment paper. Brush it all well with butter. This operation will allow a very easy demolding.
Fill with the preparation and set aside. Preheat the oven with te (160 ° C).
Now for the crumble pour the almond powder in a bowl with the cinnamon powder.
Then add the maple syrup. This is a sugar-free syrup flavored with maple syrup and frankly it’s top in this cake. I will try elsewhere to confirm. But there it is tip top I guarantee you for a tasty maple cheesecake!
Add the butter and mix. There I should have put butter on the radiator so that it is soft and not melted. The problem is that I was too rushed. But I recommend soft butter it will be easier to make tips.
Place half of the crumble in small pieces on the cheesecake dough. Bake for 20 minutes.
Bake the maple cheesecake
Then take the cake out of the oven and add the rest of the crumble to it.
Return to the oven for 30 minutes. If the top starts to brown too much, place a sheet of aluminum foil so that the coloring stops. That’s what I did 15 minutes before the end.
Unmold the cake after 20 minutes and allow it to cool completely.
And that’s what this puffed cheesecake looks like on the inside.
Serve with hot chocolate or coffee !