The Best Maple Cheesecake You’ll Ever Make (No Cracks, No Stress!)

Описание: Love cheesecake but worried it’s too hard to make? Join us in the kitchen as we whip up a decadent Maple Cheesecake with a graham cracker crust that's as easy as it is delicious! From tips to avoid cracking to the secret of using maple syrup as the star flavour, this recipe is perfect for beginners and pros alike. We’ll also share hacks for adjusting recipes depending on where you live and what cream cheese blocks you buy. Don’t miss the fun, the fails, and the final taste test—spoiler alert: it’s amazing!

What you'll find in this video:

How to make a graham cracker crust.
Mixing the creamiest cheesecake filling with a touch of maple magic.
Tips on using a bain-marie for the perfect bake.
Fun facts about cream cheese block sizes in Canada vs. the US!
Full recipe in the description box. Subscribe for more easy desserts and cooking fun!


Maple Cheesecake Recipe
CRUST
90 mL (6 Tbsp) butter, melted
200g (2 cups) crushed graham crackers
30 mL (2 Tbsp) sugar


FILLING
4 - 250g packages cream cheese, room temperature
125 mL (½ cup) sugar
Pinch coarse salt
5 large eggs
175 mL (¾ cup) maple syrup
250 mL (1 cup) sour cream
5 mL (1 tsp) vanilla extract


For the crust:
Preheat the oven to 180ºC (350˚F).
In a food processor pulse the graham crackers to make fine crumbs.
Add the sugar and melted butter and mix until it looks like wet sand.
Press into the bottom of a springform pan and up the sides.
Bake until golden; 10 to 12 minutes.
Let cool, then wrap bottom of the pan in aluminum foil
Reduce the oven temperature to 160ºC (325˚F), and place a Bain Marie in the oven.

For the filling:
Beat the cream cheese with a mixer on medium speed until smooth.
Add the sugar and salt and cream until light and fluffy.
Beat in the eggs one at a time, make sure each is fully incorporated before adding the next.
Beat in the vanilla, sour cream and maple syrup until the mixture is completely smooth.
Pour the cream cheese filling into the springform pan.
Place the cheesecake into the Bain Marie in the oven.
Bake until the cheesecake is golden brown on top but still slightly wobbly in the centre, about 2 hours.

Let cool for 15 minutes on the counter, then run a paring knife around the sides of the pan to loosen and then remove the springform ring.
Refrigerate until cold and firm.



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