Vermont Maple Syrup Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vermont's maple sugaring season is in early spring, and Vermont Grade B maple syrup-which has a more pronounced flavor than Grade A-is available by mail order in quart-size containers from Highland Sugarworks, Websterville, VT, tel. (800) 452-4012. Ingredients:
twenty-four 5- by 2 1/2-inch graham crackers |
1 stick (1/2 cup) unsalted butter |
1/2 cup pure maple syrup (preferably grade b; see note, above) |
four 8-ounce packages cream cheese, softened |
1 cup pure maple syrup (preferably grade b) |
4 large eggs |
1 tablespoon vanilla |
1/2 cup heavy cream |
accompaniment: pure maple syrup if desired for drizzling |
Directions:
1. Preheat oven to 350° F.
2. Make crust: In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.
3. Make filling: In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.
4. Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.
5. Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.
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