Maple Baked Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A rich and creamy cheesecake infused with the warmth of pure Canadian maple syrup, baked to perfection in a golden-brown crust.
Ella x
Ingredients
- 200 ggraham cracker crust
- 100 gunsalted butter
- 400 ggranulated sugar
- 200 mlpure canadian maple syrup
- 4large eggs
- 600 gcream cheese
- 100 gall-purpose flour
- 50 gconfectioners' sugar
- 2 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 20cm springform pan. Bake for 10 minutes, then set aside to cool.
Tip: Use a food processor to speed up the crust preparation process.
- 2
In a large mixing bowl, beat the eggs until well combined. Add the cream cheese and beat until smooth.
Tip: Make sure to scrape down the sides of the bowl frequently to avoid lumps.
- 3
Add the maple syrup and beat until well combined. In a separate bowl, whisk together the flour, confectioners' sugar, and salt. Gradually add the dry ingredients to the egg mixture, beating until smooth.
Tip: Don't overmix the batter, or it may become too dense.
- 4
Pour the batter into the prepared crust and smooth the top. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Avoid opening the oven door during the baking time, as this can cause the cheesecake to sink.
- 5
Remove the cheesecake from the oven and let it cool completely on a wire rack.
Tip: Use a sharp knife to loosen the cheesecake from the pan edges before serving.
- 6
Once cooled, drizzle the remaining maple syrup over the top of the cheesecake and serve.
Tip: Let the cheesecake rest for at least 30 minutes before serving to allow the flavors to meld together.
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