***** CODE PUB = PUB_B *****
Maple Syrup Cheesecake with Coconut Crust Recipe
Maple Syrup Cheesecake with Coconut Crust
Restaurant Globe, Montréal
The Cuisine of Greater Montreal
Total time: 1hr to 2hr

Preparation time: 15-20 minutes
Cooking time: approx. 1 hour

Difficulty: Easy
Chef's Note

A recipe from Globe Restaurant

To reduce the preparation time, you could use a Graham crust mixture, combining it with some shredded coconut, or use a commercial pie shell.

- 500 g (18 oz.) butter, at room temperature
- 100 g (3 1/2 oz.) melted butter
- 400 g (14 oz.) powdered sugar
- 3 large eggs
- 500 g (18 oz.) sifted flour
- 300 g (10 oz.) dried shredded coconut

- 900 g (2 lb.) cream cheese (room temperature)
- 250 ml (1 cup)maple syrup
- 4 eggs
- 1 tablespoon vanilla extract
- 3 tablespoons sifted flour



  1. Beat the (non melted) butter with the sugar until smooth and creamy.
  2. Add the eggs, sifted flour and dried shredded coconut.
  3. Bake at 180°C / 350°F until golden. Cool and grind in a food processor.
  4. Place in a bowl and mix in the melted butter.
  5. Place the crust mixture in a springform pan, distribute evenly and press firmly to the bottom of the mold.


  1. With an electric mixer on low speed, beat the cream cheese until the consistency is silky smooth.
  2. Add the maple syrup.
  3. Add the eggs, one at a time.
  4. Add the vanilla extract and sifted flour, beat until smooth.
  5. Pour the cream cheese filling into the mold.


  1. Bake at 110°C / 225°F for 45 minutes.

Serve with fruit coulis or ground cherries (physalis) in syrup.

More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****