Maple Ricotta Cheesecake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
A rich and creamy cheesecake infused with the warm flavors of maple syrup and the tanginess of ricotta cheese.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 120 mlunsalted butter, melted
- 4 egglarge eggs
- 300 gricotta cheese
- 100 mlmaple syrup
- 1 gbaking soda
- 1 gsalt
- 1 mlpure vanilla extract
- 150 gchopped almonds
- 50 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Prepare a 23cm springform pan with parchment paper.
Tip: Use a gentle touch to avoid damaging the pan.
- 2
In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
Tip: Sift the dry ingredients to ensure even distribution.
- 3
In a large mixing bowl, combine the melted butter, eggs, and vanilla extract. Whisk until smooth.
Tip: Make sure to scrape the sides of the bowl to incorporate all the ingredients.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Avoid overmixing, as this can lead to a dense cheesecake.
- 5
Stir in the ricotta cheese and maple syrup until well combined.
Tip: Use a spatula to scrape the sides of the bowl and incorporate all the ingredients.
- 6
Pour the cheesecake batter into the prepared pan and smooth the top.
Tip: Use a spatula to remove any air bubbles that may have formed.
- 7
Sprinkle the chopped almonds evenly over the top of the cheesecake.
Tip: Use a gentle touch to avoid damaging the almonds.
- 8
Bake for 40 minutes, then reduce the oven temperature to 160°C (320°F) and bake for an additional 10-15 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking, as this can cause the cheesecake to dry out.
- 9
Allow the cheesecake to cool completely in the pan before refrigerating it for at least 4 hours.
Tip: Use a gentle touch to avoid damaging the cheesecake.
- 10
Just before serving, sprinkle the confectioners' sugar over the top of the cheesecake.
Tip: Use a gentle touch to avoid damaging the confectioners' sugar.
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