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Recipes // Desserts // Maple Cheesecake

Maple Cheesecake

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Dish Components:
  • 1 pc Maple cheesecake
  • 2 oz Maple syrup reduction
  • 2 oz Chopped candied pecans
  • 10 dots Meringue fluff
Ingredients:
  • 906 g Cream cheese
  • 226 g Sour cream
  • 125 g Granulated sugar
  • 230 g Whole eggs (4 pcs)
  • 255 g Maple syrup (grade A)
  • 1 ea Vanilla bean 
Directions:
  1. Mix sugar, cream cheese and vanilla bean with paddle until smooth
  2. Add sour cream, eggs and maple, and combine until smooth
  3. Bake in water bath at 325 F for 25 minutes 
Graham Crust:
Ingredients:
  • 500 g Soft butter
  • 208 g Sugar
  • 590 g Graham crumbs
Directions:
  1. Combine all ingredients in a mixing bowl until there are no clumps of butter
  2. Place graham crumb in pie tin or entremet rings and bake for 7 to 10 minutes
Maple Syrup Reduction:
Ingredients:
  • 1 cup Maple syrup 
Directions:
  1. Boil for approximately 8 minutes, and remove from heat
  2. Let cool
Candied Pecans:
Ingredients:
  • 1 qt Pecan halves
  • 420 g Sugar
  • 500 ml Water
Directions:
  1. Combine sugar and water and bring to a boil
  2. Boil pecans in syrup for approximately 8 minutes and remove from syrup
  3. Once pecans have dried and cooled, fry them in 375 F oil for 2 minutes and remove
  4. Chop and garnish plate
Meringue Fluff:
Ingredients:
  • 8 oz Sugar
  • 4 oz Egg whites
  • 1 ea Vanilla bean 
Directions:
  1. Combine sugar and water and bring to a boil
  2. Boil pecans in syrup for approximately 8 minutes and remove from syrup
  3. Once pecans have dried and cooled, fry them in 375 F oil for 2 minutes and remove
  4. Chop and garnish plate
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