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Warm Molten Maple Cheesecake


I love molten chocolate lava cakes, they are simple and quick but they seem so fancy. I especially love the gooey centers. I am also a cheesecake fan. Anything creamy, cheesy, and sweet is good in my book. So I am putting the two desserts together. A cheesecake with a warm and gooey center, that only takes about 20 minutes to make and bake. The maple flavor suits a cool autumn evening well. You can make this very low sugar if you only use 1-2 tablespoons of maple and stevia to taste and add 1/2 teaspoon maple extract.

Warm Molten Maple Cheesecake

1 block (8oz) Cream Cheese

1/3 cup maple syrup (or 1-2 TBSP + stevia to taste)

2 eggs from pastured hens

1/4 cup whole milk

1/4 cup heavy cream

1 tsp vanilla

1/2 tsp maple extract (optional)

1/4 tsp sea salt

1/4 tsp nutmeg (to top, but it really adds to the flavor)

Preheat oven (or toaster oven) to 350F. Warm cream cheese in the oven (or toaster oven) for a few minutes while you gather ingredients and supplies. Grease 4 small ramekins with butter or coconut oil. In a medium mixing bowl combine warmed cream cheese, syrup (stevia if using), eggs, milk, cream, vanilla (maple extract if using) and sea salt with an immersion blender. Once everything is really smooth (the warmer and melt-ier your cream cheese the better it will blend) pour into ramekins and bake for 10 minutes at 350F. Do not over bake, it you check on it at 10 minutes and it looks uncooked, turn off the heat and just let the ramekins sit in the oven for a bit until it has cooled slightly. Once at desired temperature invert onto serving plate (or just serve in ramekin) and sprinkle with ground nutmeg.


As soon as it is finished cooking but not yet set.

Serves 4

Nutrition with stevia

301 calories

7g carbohydrates

9g protein

25g fat

7g sugar


Nutrition with maple syrup

357 calories

22g carbohydrates

9g protein

25g fat

20g sugar

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