Things you’ll need besides regular kitchen appliances:
- Blender, food processor, or electric mixer.
- Springform pan.
- Nine (9) Graham Crackers
- Four (4) TBSP of melted butter
- Optional One quarter (¼) cup of maple or granulated sugar
- Preheat your oven to 350 degrees. Just do it.
- Place your graham crackers in a ziploc bag and beat the hell out of them for what they did. Continue abusing them until they reach a uniform fine crumb texture.
- Add the pulverised crumbs to a mixing bowl with the melted butter (and sugar if you wish) and mix until you achieve a crumbly texture. It should ball up when whisked.
- Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.
- Twenty four (24) oz of softened cream cheese (not that whipped garbage either)
- Four (4) eggs
- One (1) cup of REAL maple syrup (I prefer dark VT grade-A dark.)
- In a mixing bowl, food processor, or blender, mix the cream cheese until it’s soft.
- If in a blender or food processor, incorporate the maple syrup and the eggs at once and mix until smooth.
- If in a mixing bowl, add the maple syrup first and the eggs one at a time on low until the filling is smooth and uniform.
- Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
- Allow the cheesecake to cool at room temperature, then refrigerate for four (4) hours.
- Pop it out of your springform pan. Do not cut it while it’s on the bottom of the pan you animal. That’s how you ruin it.
- More of that sweet, sweet syrup — 4oz
- Chop your walnuts into respectable pieces. And artistically top the cheesecake with them after refrigeration.
- Drizzle the syrup over the top and dazzle your friends with some dope cheesecake. And, obviously share this thing.