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Make a beautiful Maple Cheesecake to celebrate winter. Bring a bit of sweetness to the table with this beautiful dessert. It's gonna be awesome.

I absolutely love to be the person who brings dessert. I get to bring a little joy to every gathering I go to, and that is definitely magick as far as I'm concerned. Sugars and syrups are metaphysical magnets, so whatever you want to attract will be drawn in more quickly when you add a bit of sweetness to the spell.

And of course, with cheese's ties to happiness, success, and transformation, a cheesecake, especially one topped with maple syrup, is bound to attract good things to your life. All you have to do is create the recipe with the intention of attracting good vibes and sit back and let the Universe do the rest. Oh, and enjoy an awesome dessert.

What makes this Maple Cheesecake so awesome?

This Maple Cheesecake in particular is smooth and creamy with a thick graham cracker or biscuit crumb base. I think the crust really brings an incredible texture to the whole situation. The cheesecake is not overly sweet, and that's just fine because we're going to basically pour a lake of maple syrup over the whole thing.

I think this is perfect for any winter gathering. The flavors are simple and rich. It's not overly showy or excessively sweet. This is a beautiful sweet treat for the end of a gathering with a few friends. Serve it with some boozy coffee or hot chocolate, and I think everyone will be very happy indeed.

Magical Properties of Maple

The magick of the maple tree can be accessed through maple syrup in kitchen witchcraft. Maple has strong protective energy and can be used to call in balance, longevity, generosity, and intelligence. In the Celtic tradition, maple trees belonged to the fertility goddess Dana. This ingredient is also ruled by Virgo and Libra. Maple wood can also be used in wand making. (Source: WytchWood)

For more on the magical properties of the ingredients in this recipe, check the Kitchen Magick page.

Tips for making Maple Cheesecake

Making cheesecake is always a tiny bit fiddly. You want to make sure all your ingredients are at room temperature before you start, and you want your mixture to be totally smooth. You'll also need to bake this in a water bath. You may notice that even with all this, I still had a few cracks. My oven runs a bit hot, I think. The good news is, we can cover up any blemishes with the beautiful gleam of maple syrup.

To make the crust, crush up a bunch of graham crackers or hob nobs. I like to use a food processor for this. You can then add the melted butter right down the funnel with the machine running to get your perfect sandy mixture. Press this into your springform pan, then stash it in the fridge while you get on with the filling.

Then with an electric mixer, you'll incorporate all your filling ingredients, summoning all your patience to scrape the bowl down frequently and make sure each ingredient is fully incorporated before adding the next.

Bake this in a water bath, and let it cool slowly. You really need to make a cheesecake a day before you plan on serving it. It also needs to fully chill in the fridge for at least 8 hours, so you might as well just leave it in there overnight. When you're ready to serve, douse the whole thing in a generous layer of real maple syrup. It'll be beautiful.

Make a maple cheesecake for your next gathering. It wil bring a bit of sweetness into everyone's life.

Looking for more awesome cheesecake recipes? Try these Nutella Cheesecake Parfaits or some Pure Pumpkin Cheesecake.

Maple Cheesecake

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Make a beautiful Maple Cheesecake to celebrate winter. Bring a bit of sweetness to the table with this beautiful dessert. It's gonna be awesome.

Author: Renee Rendall
Prep Time: 20
Cook Time: 75
Total Time: 1 hour 35 minutes
Yield: 9-inch round cheesecake 1x
Category: Dessert
Method: Baked
Cuisine: British
Diet: Vegetarian

Ingredients

Units Scale

9 graham crackers or 14 digestive biscuits smashed into crumbs
3 ounces (six tablespoons) butter, melted
2 drops maple extract (optional)
24 ounces cream cheese, room temperature
¼ sugar
2 teaspoons cornstarch
½ cup maple syrup plus more for drizzling
4 eggs
½ teaspoon lemon juice

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Instructions

Preheat oven to 350F (175C) and pull out your nine-inch springform pan.
Stir together your crumbs, melted butter, and maple extract if you have it until the crumbs are moistened. Press this mixture evenly into the bottom of your springform pan and stash it in the fridge while you make your cheesecake batter.
In a large mixing bowl, beat together cream cheese, sugar, cornstarch, and maple syrup until smooth. Add the eggs one at a time and beat until smooth after each one. Scrape down the side of your pan. Add in the lemon juice, and give it all one last mix.
Put a kettle of water on to boil. Remove your pan from the fridge and wrap the outside in plastic wrap followed by foil to keep out the water from the water bath you're about to create.
Pour your cheesecake batter over your crust. Place the pan inside a roasting pan. Open the oven and pull out the middle rack. Place the roasting pan on the rack and carefully pour the recently boiled water from your kettle into the roasting pan until it comes halfway up the outside of your springform pan.
Bake for 1 hour and 10 minutes or until your cheesecake is barely wobbly. Turn off the oven, open the door, and let your cheesecake cool in the oven for at least an hour. Remove the cheesecake from the oven and the roasting pan. Peal back the foil, and allow your cheesecake to cool on the counter until it comes to room temperature. Move your cheesecake to the fridge to chill for at least 8 hours.
When you're ready to serve, remove the collar from your springform pan and place your cheesecake onto a plate or pretty platter or cake stand. Generally pour maple syrup over the top to create a shallow layer. Slice and serve.