Guest guest Posted October 17, 2006 Report Share Posted October 17, 2006 OK, I found it! I originally got this recipe from the San Francisco Chronicle in 1992. This is where I learned to make a cheesecake that doesn't crack. The maple flavor is very subtle. I'm posting the original recipe, which uses maple syrup, with my modifications, which uses maple syrup and maple sugar. Crust: 2 cups graham cracker crumbs 2 Tblsp sugar 4 Tblsp unsalted butter, melted Filling: 1 lb cream cheese at room temperature 3/4 cup + 3 Tblsp sugar (I use 1/2 cup regular sugar and 1/4 cup + 3 Tblsp maple sugar) 2 Tblsp flour 4 eggs 3/4 cup + 2 Tblsp heavy cream 3 Tblsp maple syrup (I use 6 Tblsp) Lightly butter a 9 " springform pan. In a large bowl combine the graham cracker crumbs, sugar and melted butter until all the crumbs are coated with the butter. Press the mixture firmsly against the bottom and sides of the pan. Set aside. Adjust rack in the lower third of the oven and preheat to 325*. In a large mixing bowl, beat cream cheese until smooth. Add sugar and flour and beat until creamy. Add eggs, one at a time. Beat at medium speed, scraping bowl often, until creamy smooth. Slowly add heavy cream, then the maple syrup. Pour mixture into crumb-lined pan. Bake for 1 hour. Turn oven off and allow the cake to cool in the oven for an additional hour. (This is what seems to prevent cracking.) Remove to a wire rack to cool to room temperature. Refrigerate until serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2006 Report Share Posted October 17, 2006 hello all: i've been reading the messages here for some time (thanks to everyone for such excellent recipes!); this is my first post. i'd like to share another technique which will ensure a cheesecake with a creamy texture throughout and which doesn't crack --- baking the cheesecake in a water-bath. as you're mixing the ingredients for the cheesecake, bring a large pot of water to a boil. if using a springform pan to bake the cheesecake, wrap the outside of the pan in a double thickness of foil (to ensure against leaks). place the filled springform pan into a larger baking pan (like a lasagna pan), and then fill the larger baking pan with boiling water. the water should be at least one inch deep. bake as usual. (i use the same method that sharon uses --- baking for one hour, then turning the oven off, not opening the oven door, and allowing the cheesecake to sit for an additional hour). the water ensures that the cheesecake bakes evenly; and the texture stays creamy, even the edges. t. --- Sharon Zakhour <sharon.zakhour wrote: > OK, I found it! I originally got this recipe from > the San Francisco > Chronicle in 1992. This is where I learned to make > a cheesecake that > doesn't crack. The maple flavor is very subtle. > I'm posting the > original recipe, which uses maple syrup, with my > modifications, which > uses maple syrup and maple sugar. > > Crust: > 2 cups graham cracker crumbs > 2 Tblsp sugar > 4 Tblsp unsalted butter, melted > > Filling: > 1 lb cream cheese at room temperature > 3/4 cup + 3 Tblsp sugar > (I use 1/2 cup regular sugar and 1/4 cup + 3 > Tblsp maple sugar) > 2 Tblsp flour > 4 eggs > 3/4 cup + 2 Tblsp heavy cream > 3 Tblsp maple syrup (I use 6 Tblsp) > > Lightly butter a 9 " springform pan. > In a large bowl combine the graham cracker crumbs, > sugar and melted > butter until all the crumbs are coated with the > butter. > Press the mixture firmsly against the bottom and > sides of the pan. Set > aside. > > Adjust rack in the lower third of the oven and > preheat to 325*. > > In a large mixing bowl, beat cream cheese until > smooth. Add sugar and > flour and beat until creamy. > Add eggs, one at a time. Beat at medium speed, > scraping bowl often, > until creamy smooth. > Slowly add heavy cream, then the maple syrup. Pour > mixture into > crumb-lined pan. > Bake for 1 hour. Turn oven off and allow the cake > to cool in the oven > for an additional hour. (This is what seems to > prevent cracking.) > Remove to a wire rack to cool to room temperature. > Refrigerate until serving. > > > > Quote Link to comment Share on other sites More sharing options...
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