Make Easy Maple Cheesecake At Home, Recipe Inside
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A cream cheese-based filling with maple syrup flavouring is baked inside a thin graham cracker shell to create maple cheesecake. A bain-marie, or water bath, is used by bakers to gently cook the cheesecake in the oven. The cheesecake is put in the refrigerator to chill and acquire its distinctive creamy consistency once the edges are hard with a little wobble. The water bath is one skill to master. The best way to bake cheesecakes is in a water bath, or bain-marie, which aids in creating the ideal creamy texture. Steam prevents the cake's top from drying out while gradually cooking the eggs to a silky perfection instead of a curdled texture as it bakes in the hot water bath.

Here’s how you can make maple cheesecake at home.


For the crust:

 1 1/2 cups finely crushed shortbread cookies

 3 tbsp melted unsalted butter, plus more for the pan

 1/2 tsp salt

For the filling:

 1350gm packages of cream cheese, at room temperature

 2/3 cup maple sugar 

 3/4 cup sour cream

 6 large eggs

 1 cup pure maple syrup, plus more for serving

 2 tsp vanilla extract


 Creating the crust by setting the oven to 325 degrees for preheating. In a sizable basin, mix the crumbled cookies, melted butter, and salt. A 9-inch round springform pan should have the bottom pressed in. Bake for 15 to 18 minutes, or until brown. Move to a rack and allow to cool for 20 to 30 minutes.

 Cream cheese should be beaten for about a minute at medium speed in a large bowl. Add the maple sugar and beat for about two minutes, scraping down the bowl as necessary. Beat the sour cream in while lowering the mixer's speed. One at a time, add the eggs and beat until incorporated. Vanilla and maple syrup should be thoroughly combined.

 Melted butter should be brushed on the pan's side above the crust. To stop leaks, wrap the pan's exterior (bottom and halfway up the sides) in foil. Place the pan inside a sizable roasting pan. The filling should be added to the prepared crust.

 Carefully pour boiling water into the roasting pan, filling it to approximately halfway up the side of the springform pan, and place the cheesecake in the oven. Bake for 1 hour 15 mins to 1 1/2 hours, or until the cheesecake's borders are firm but the middle still jiggles a little. After turning the oven off, leave the door open for five seconds to let some heat out. The cheesecake should be baked for about an hour until the top is completely set but the centre still jiggles a little bit.

 Remove the foil from the cheesecake and take it out of the water bath. Transfer to a rack and allow the pan to cool for two hours. Before covering and chilling the cheesecake until it has chilled and set, at least 8 hours or overnight, run a tiny knife down the edge to release (do not remove the springform ring). Pour maple syrup over the food before serving.