- 2 lbs Cream Cheese
- 1 Egg
- 1 c Heavy Whipping Cream
- 1 T Flour
- ½ c Maple Syrup
- ½ t Vanilla
- 3c Crushed Graham Crackers
- 1 c butter, melted
- 1 1/2 c frozen strawberries
- 1 T maple syrup
- 1 t corn starch
- Preheat the oven to 400°F
- Melt the butter. Pour the melted butter over the crackers until the mixture becomes stiff enough to hold together on it’s own.
- Press this into the bottom and halfway up the sides of a springform pan.
- Bake at 400°F for 5-10 minutes, and give some time for it to cool.
- Mash frozen strawberries
- Put mashed strawberries in to a sauce pan and bring to a boil, stirring constantly. Keep at this boil until the sauce becomes thick.
- Add the maple syrup to sweeten to the sauce.
- Leave until cool. Mix in the corn starch to stiffen.
- Place on top of the cheese cake right before placing the cake into the fridge.
- Preheat the oven to 325°F
- Whip the cream cheese until soft.
- Mix together the cream cheese, the egg, cream, flour, syrup, and vanilla into a large mixing bowl. Be careful not to over mix, as it can cause the cake to crack during cooling. There will be small lumps in the mix.
- Pour the cheese mixture into the crust.
- Place a pan full of water on a low rack in the oven. This will keep the cake moist, and prevent cracking.
- Bake the cake for 45 minutes to 1 hour. Allow it to cool in the oven with the door cracked for at least 1 hour. Run a knife between the crust and the side of the pan to separate them.
- Top with the strawberry sauce and cool in the fridge for at least 2 hours. When stiff, remove the sides of the pan and serve.
This recipe went very smoothly. The biggest recommendation we can make is to allow the cream cheese to reach room temperature before whipping. Soft cream cheese is much easier to beat, and (hopefully) cling to the whisk less compared to the cool cream cheese. We also found that an electric mixer is very necessary to properly whip the cream cheese, although the other ingredients should be mixed by hand. Use as few strokes as possible and make them large and slow to make the cheese cake come out the best.