Description
Sweet Canadian heritage shines through this butter tart cheesecake, blending classic prairie comfort with creamy indulgence. Maple-kissed filling and buttery crust invite Canadian dessert lovers to savor a nostalgic culinary journey that celebrates national flavor.
Ingredients
Scale
Main Ingredients:
Cheesecake Base:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
Topping:
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- 2 large eggs, lightly beaten
Supporting Ingredients:
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup maple syrup (or corn syrup)
Optional Ingredients:
- ½ cup chopped pecans
- ½ cup raisins
- 2 tablespoons granulated sugar
Instructions
- Craft a buttery graham cracker foundation by combining crumbs with melted butter and sugar. Press firmly into a springform pan’s base, creating a compact layer. Bake at 325F for 10 minutes, allowing the crust to set and develop a golden hue.
- Transform cream cheese into a silky smooth base by beating until creamy. Gradually incorporate sugar, ensuring a uniform texture. Gently fold in eggs one at a time, maintaining a light consistency. Blend in sour cream, flour, and vanilla extract until the mixture achieves a velvety consistency.
- Transfer the cheesecake mixture onto the cooled crust, smoothing the surface with a spatula. Position the pan on a baking sheet and slide into the preheated oven. Bake for 45-50 minutes, watching for a slightly wobbly center indicating perfect doneness.
- After baking, turn off the oven and leave the door slightly ajar. Allow the cheesecake to cool gradually for one hour, preventing cracks and ensuring a creamy texture. Refrigerate for minimum 4 hours or overnight to firm completely.
- Prepare the decadent butter tart topping by melting butter in a saucepan. Introduce brown sugar and maple syrup, stirring until a smooth caramel forms. Carefully whisk in beaten eggs and vanilla, cooking over low heat while continuously stirring.
- Cook the topping until it thickens slightly, approximately 3-5 minutes. Incorporate pecans and/or raisins for added texture and flavor. Allow the mixture to cool and slightly set.
- Generously drizzle the cooled butter tart topping over the chilled cheesecake, ensuring even coverage. Return to the refrigerator for an additional hour to set completely.
- Carefully release the springform pan’s sides. Slice the cheesecake into elegant portions, serving chilled for maximum flavor and presentation.
Notes
- Create a stable crust by pressing graham crumbs firmly and evenly into the pan, ensuring no loose crumbs that might make the base crumbly.
- Prevent cheesecake cracks by beating cream cheese slowly and avoiding overmixing, which can incorporate too much air and cause surface splitting.
- Use room temperature ingredients like eggs and cream cheese to guarantee smooth, lump-free batter and consistent texture throughout the cheesecake.
- Customize the topping by swapping pecans with walnuts or adding chocolate chips for extra flavor variations that suit different preferences.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg