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NEW CHEESECAKE RECIPE AMPLIFIED WITH RED MILL RYE-BARREL AGED MAPLE SYRUP!

Were you looking for ideas to consume your Red Mill Rye-Barrel Aged Maple Syrup? Here is a delicious cheesecake recipe amplified with Red Mill Rye-Barrel Aged Maple Syrup!

Cheesecake ingredients :

  • Cream cheese (Four 8-ounce blocks of full fat cream cheese)
  • Red Mill Maple Syrup (1 cup)
  • Sour cream (1 cup)
  • Vanilla extract (1 teaspoon)
  • Powdered sugar (1/2 cup)
  • Eggs (3 large eggs at room temperature)

Graham cracker crust

  • Graham cracker crumbs (1 and 1/2 cups)
  • Salted butter (5 tablespoons)
  • Granulated sugar (1/4 cup)

Topping

  • Sour cream (1 cup)
  • Powdered sugar (1/2 cup)
  • Red Mill Rye-Barrel Aged Maple Syrup (1/2 cup per slice)

Procedure : 

Step 1: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F .

Step 2: Graham cracker crust: Using a food processor, crush the graham crackers into crumbs. Pour into a bowl and stir in sugar and melted butter until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 10-inch springform pan. No need to grease the pan first. We use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and allow the crust to slightly cool as you prepare the filling.

Step 3: The base of the cheesecake: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and Red Mill Maple Syrup together on medium-high speed in a large bowl until the mixture is smooth and creamy, for 2 minutes. Add the sour cream and vanilla extract, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.

Step 4 : Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan.

Step 5 : Bake cheesecake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven and, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.

Step 6: Topping: In a bowl, incorporate the sour cream and the powdered sugar. Mix well. Place a dollop of the topping on the slice of cheesecake. Drizzle your Red Mill Rye-Barrel Aged Maple Syrup on the slice of cheesecake.

Step 7: Bon appétit!

Important notes: If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.)

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

Serve cheesecake with topping. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Red Mill Maple Syrup