Description
Creamy Canadian butter tart cheesecake blends sweet pastry traditions with indulgent dessert magic. Rich maple-infused filling nestles on a crisp graham cracker base, promising pure comfort with each luxurious bite you’ll savor.
Ingredients
Scale
- ½ cup unsalted butter (melted)
- ½ cup brown sugar (packed)
- 24 oz (680 g) cream cheese (softened)
- 1 cup granulated sugar
- ¼ cup maple syrup (or corn syrup)
- 3 large eggs
- 2 large eggs (lightly beaten)
- 1 ½ cups (375 ml) graham cracker crumbs
- ⅓ cup (80 ml) melted butter
- ½ cup (120 ml) sour cream
- ½ cup (60 g) chopped pecans (optional)
- ½ cup (80 g) raisins (optional)
- 2 tbsps granulated sugar
- 2 tbsps all-purpose flour
- 2 tsps vanilla extract
Instructions
- Craft the Base: Warm the oven to 325F (163C). Blend graham cracker fragments with melted butter and sugar, pressing firmly into a 9-inch springform pan. Bake for 10 minutes, then set aside to cool while preparing the filling.
- Prepare Creamy Foundation: Whip cream cheese until silky smooth, gradually incorporating sugar. Gently fold in eggs, maintaining a low-speed technique. Incorporate sour cream, flour, and vanilla, blending until uniform. Distribute mixture evenly over the cooled crust.
- Culinary Transformation: Position the pan on a baking sheet and roast for 45-50 minutes until the center achieves a delicate, trembling consistency. Deactivate the oven, allow slight door separation, and let the cheesecake rest for one hour. Refrigerate for minimum 4 hours or overnight.
- Construct Decadent Topping: Melt butter in a saucepan over medium heat. Introduce brown sugar and maple syrup, stirring until glossy and effervescent. Gradually whisk in beaten eggs and vanilla. Simmer on low heat, continuously stirring until the mixture thickens. Fold in pecans and/or raisins if desired. Allow to cool slightly.
- Final Embellishment: Cascade the cooled topping over the chilled cheesecake, ensuring even distribution. Refrigerate for an additional hour. Unmold, slice, and serve this luxurious dessert.
Notes
- Use room temperature cream cheese and eggs to prevent lumps and ensure a smooth, creamy texture without cracks.
- Watch the cheesecake closely during baking. The center should be slightly jiggly when you remove it from the oven to maintain a silky, soft consistency.
- Consider using a water bath by wrapping the springform pan in foil and placing it in a larger pan with hot water to create more even heating and prevent surface cracking.
- Swap pecans or raisins with other mix-ins like chopped walnuts, dried cranberries, or chocolate chips to personalize the butter tart topping according to your preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg