A maple sweet creamy cheesecake that is easy enough to whip up on a weeknight and small enough to not take up an entire shelf in your refrigerator. Most would agree that making a cheesecake can be a big commitment - this however is not and is something you should make often! Forget about big springform pans and setting up a water bath in your oven, pull out your loaf pan, line it with parchment and get baking.
Made with Ben's real maple cream!
Small Batch Maple Cream Cheesecake Recipe
A maple sweet creamy cheesecake that is easy enough to whip up on a weeknight and small enough to not take up an entire shelf in your refrigerator. Most would agree that making a cheesecake can be a big commitment - this however is not and is something you should make often! Forget about big springform pans and setting up a water bath in your oven, pull out your loaf pan, line it with parchment and get baking.
Made with Ben's Real Maple Cream!
Ingredients
- 1 ¼ cups of graham cracker crumbs or smash any dry wafer cookies/biscuits you have into crumbs
- 5 tablespoons butter melted
-
3 tablespoons granulated maple sugar or cane sugar
- 2- 8 oz full fat cream cheese softened at room temperature
- 1 large egg lightly beaten and at room temperature
-
â…“ cup granulated maple sugar or cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
-
Maple Cream (warmed to pourable consistency)
CRUST
FILLING
Directions
CRUST
- Preheat oven to 350°F
- Line a loaf pan with parchment paper.
- In a medium size bowl stir Graham cookie crumbs together with melted butter and sugar. This should resemble damp sand.
- Press the crumbs into the bottom of the pan and up the sides of the pan a bit.
- Bake the crust for 10 to 15 minutes, remove from the oven and set aside.
- Reduce oven heat to 325°F.
CHEESECAKE
- In a large bowl or mixer, mix the cream cheese until smooth.
- Add the sugar and vanilla. Mix until smooth.
- Scrape down the sides and the bottom of the bowl.
- Add the egg and mix for less than a minute, then scrape down the sides in the bottom again. It should be a smooth consistency with no lumps.
- Pour the filling into the pan on top of the crust and gently smooth the top.
- Drop in tablespoons of the warmed (liquid consistency) maple cream, then using a skewer or toothpick drag through the cream cheese and Maple Cream. Gently swirl the maple cream around.
- This swirling will allow the maple flavor to reach every bite, creating a cheesecake that has lots of undeniably delicious maple goodness, little surprises hidden in a creamy cheesecake
- Bake for 40 minutes until the surface is set. Remove the pan from the oven and allow to cool completely.
- Once the cheesecake is cool, refrigerate it for a couple of hours. Do not put it directly in the refrigerator because it will cause condensation and moisture.
- You do need to chill the cheesecake in the refrigerator so that it cuts nicely.
- When ready to enjoy, remove the cheesecake from the pan and slice.
- Serve with additional maple syrup and whipped cream.