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Vermont Maple Syrup Cheesecake
Author/Submitted by:
Gourmet Magazine - March 1998
Servings: 12
Categories:
Cheesecakes
/
Desserts
Ingredients: 3 1/2
cups
graham cracker crumbs 1/2
cup
unsalted butter,
melted
1/2
cup
maple syrup 32
ounces
cream cheese,
softened
1
cup
maple syrup 4
eggs 1
tablespoon
vanilla extract 1/2
cup
heavy cream
Directions:
1.
Preheat oven to 350 degrees. Butter and place parchment paper in the bottom of a 10 inch springform pan.
2.
For the crust: In a a large bowl combine graham cracker crumbs, butter, and maple syrup. Press crumbs evenly over the bottom and up the sides of the pan.
3.
For the filling: Cream the cream cheese until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and heavy cream and beat until just combined. Pour mixture over the crust and bake, on middle rack, for 1 hour (cake will not be set in center but will set as it cools. Cool cake in pan on a rack. Refrigerate completely cooled cake, covered, at least 8 hours before serving.
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