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1 1/2 c of graham cracker crumbs

3 packages of Philadelphia Cream Cheese

3 cups of turbinado sugar

1 lb frozen raspberries

1 tsp vanilla extract

1 Tbsp cornstarch

¼ c maple syrup

Parchment paper

6 inch round pan


Cut out a piece of parchment paper and place on bottom of pan

Spread the crumbs on the bottom of the pan

Sprinkle water so it adheres (approximately 3 tbs.)

Cream the cheese in a Cuisinart or by hand (the cheese should be very creamy)

Add sugar and vanilla and cream again

Spread mixture on top of the crumbs

Bake for 35 minutes at 375 degrees

While the cheesecake is baking place the raspberries in a bowl and sprinkle with 1 Tbsp of cornstarch and pour in ¼ cup of maple syrup. Mix this together gently, and pour over the cake.  Cook another 7-10 minutes until the berries settle. The water will evaporate and the berries will spread nicely over the pie.

Let the pie cool for about an hour or place in the refrigerator for a quick cool.

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