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Suz’s Maple Whisky Cheesecake
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What could be more Canadian than a Maple Whisky Cheesecake, made with maple cookie crust? Well, if you made it for Canada Day, that would be about as Canadian as you could get! This is a simple, basic but absolutely delicious baked cheesecake that is sure to please when you make it for July 1st. So check it out and get ready to impress your long weekend guests!
Ingredients
- Crust:
12-15 maple filled cookies
1/4 C. blanched almonds
1 T melted butter or margarine - Maple Whisky Cheesecake Filling:
Ricotta cheese, 1 lb – stir until smooth
Add & mix well:1/3 C white sugar (optional: 1/4 C sugar + 1 T maple syrup)
2 T flour
1/8 C. maple whisky
1/8 t. cinnamon
1 t. lemon juice
1 t. vanilla extract
dash of salt
Instructions
- Maple Cookie Crumb Crust
Coarsely chop in food processor until crumbs:
12-15 maple filled cookies
1/4 C. blanched almonds
Add & mix: 1 T melted butter or margarine.
Press into bottom of cake pan.
Bake a 325F for 10-12 minutes. Remove and cool to room temperature. - Maple Whisky Cheesecake Filling
In a large mixing bowl:
Ricotta cheese, 1 lb – stir until smooth
Add & mix well:
1/3 C white sugar (optional: 1/4 C sugar + 1 T maple syrup)
2 T flour
Stir in one at a time: 2 large eggs
Add:
1/8 cp maple whisky
1/8 t. cinnamon
1 t. lemon juice
1 t. vanilla extract
dash of salt - Pour batter into the cooled cookie crust.
Place cake pan on cookie sheet.
Bake at 300F for 60 minutes. Top will be light brown.
Remove from oven, let cool to room temperature then cover lightly and refrigerate before slicing. - To make this ‘truly Canadian’ serve with wild blueberries that have been lightly sweetened with maple syrup.