Maple Cheesecake
After sifting through many cheesecake recipes, I created this one, which is simple but produced a cheesecake that turned out to be a huge party hit.
After sifting through many cheesecake recipes, I created this one, which is simple but produced a cheesecake that turned out to be a huge party hit.
- Carbohydrate 14.4580507860072 g
- Cholesterol 81.0289508257907 mg
- Fat 28.7545498468479 g
- Fiber 0.436000017693656 g
- Protein 5.27304094009871 g
- Saturated Fat 15.0300917337035 g
- Serving Size 1 1 Serving (125g)
- Sodium 228.362456534109 mg
- Sugar 14.0220507683136 g
- Trans Fat 3.30896526651889 g
- Calories 329 calories
Step-by-step
- Preheat oven to 350(F) degrees.
- Combine Graham cracker crumbs, butter, sugar, and maple syrup and press into a buttered 9 inch springform pan.
- Bake crust for 10 min and set aside.
- In a mixing bowl, beat softened cream cheese. Add eggs one by one, scraping off the sides of the bowl as needed. Add maple syrup. Beat until the mixture is very smooth.
- Pour mixture over crust.
- Bake 1 hour at 350(F) degrees until the sides spring back when you touch them but the middle will still be soft.
- Cool down in pan and then put the pan in the refrigerator for 3 hours.
- In a saucepan, combine maple syrup and whipping cream and bring to a boil.
- Boil rapidly for 15 to 20 minutes or until thickened. Stir occasionally.
- Add chopped pecans.
- Cool; spread over chilled cheese cake just before serving.
Using a 9-inch springform pan is non-negotiable for this dessert, as the removable ring allows the delicate sides of the cake to remain intact upon release. If a traditional springform leaks water during a water bath, wrap the exterior tightly in heavy-duty aluminum foil up to the rim. Alternatively, bake the cheesecake directly on the oven rack without a water bath by relying on precise temperature control at 350 degrees Fahrenheit. Incorporating eggs one at a time into the softened cream cheese prevents large air pockets from forming within the batter.
Managing Thermal Transitions
Baking requires precise attention to visual cues rather than just the clock. The filling is done when the outer two inches of the perimeter spring back lightly to the touch, while the absolute center maintains a slight wobble. Rapid cooling causes the dense custard to crack on the surface, which is why the dessert must cool gradually inside the turned-off oven before transferring to the refrigerator.
- If the glaze refuses to thicken after twenty minutes of rapid boiling, increase the heat slightly while maintaining a watchful eye against scorching.
- Should the crust crumble when pressed into the pan, add an extra half tablespoon of melted butter to bind the graham cracker crumbs securely.
