Rejoice the beginning of autumn with a maple syrup infused cheesecake. A easy baked cheesecake utilizing solely a handful of substances to kick off my favorite season!
Though there aren’t a whole lot of substances concerned on this recipe, there are various steps you’ll want to take to make sure you bake up a wonderfully clean cheesecake. First & foremost begin with room temperature substances. It will make sure the cream cheese simply blends into the sugar & eggs.
Secondly, I all the time scrape the perimeters of the blending bowl after every egg & egg yolk is added. This helps keep away from streaks of cream cheese within the remaining cheesecake & make sure the batter is silky clean.
Thirdly, bake the cheesecake utilizing a water bathtub methodology because the filling is technically a custard. It will guarantee the highest doesn’t crack because it bakes. Don’t overlook to wrap the pan & sides with foil as precaution to any water moving into the cheesecake.
Lastly, enable the cheesecake to very slowly come to room temperature. This implies go away it within the oven for quarter-hour to chill down, go away it within the oven with the oven door cracked open for quarter-hour & deliver it absolutely to room temperature earlier than refrigerating it to totally set. The easiest way to keep away from cracks is to by no means enable the filling to go from sizzling to chilly too rapidly.
The cake will take round 6 to eight hours to set within the fridge, however I all the time choose to permit it to totally set in a single day. Cheesecakes can simply keep recent 2 to three days within the fridge, so I like this as a make-ahead dessert too. When able to serve, I like to make use of a knife dipped in sizzling water to permit for the cleanest slices attainable.
Prep: 20 minutes
Cook dinner: 60 minutes
Serves: 8 to 10
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 pinch of salt
For the filling
- 4 packages of full fats plain cream cheese (8 oz every), room temperature
- 1 cup granulated sugar
- 4 giant eggs, room temperature
- 2 giant egg yolks, room temperature
- 1/2 cup maple syrup, plus extra for serving
- 2 teaspoons vanilla extract
- 2 1/2 tablespoons all goal flour
- 1 pinch salt
- Preheat oven to 450(f) levels. Flip convection fan off.
- In a big mixing bowl stir collectively graham cracker crumbs, sugar, butter & salt till effectively mixed.
- Switch to a 9-inch spring kind pan & form right into a agency crust with a 1-inch edge. Refrigerate as you put together the filling.
- In a big mixing bowl cream collectively the cream cheese & sugar. Add the egg & egg yolks separately, scraping the bowl between every addition.
- Add the maple syrup, vanilla, flour & salt. Combine till batter is silky clean.
- Switch to ready spring kind pan. Faucet towards counter to launch any air bubbles & wrap the perimeters tightly in foil.
- Place in a water bathtub & switch to oven. Bake for quarter-hour to permit the highest to “puff” & cut back warmth to 325(f) levels. Proceed baking till the perimeters have set however the centre has a slight jiggle, about 50 to 60 minutes.
- Let cool fully to room temperature earlier than refrigerating. Permit cheesecake to set absolutely earlier than slicing & serving, about 8 hours.
- When able to serve drizzle with extra maple syrup & a pinch of flaked salt.