Post by JJ Judkins on Oct 29, 2011 14:45:21 GMT -6
Arlington Inn Vermont Maple Syrup Cheesecake
Crust
24 (5 x 2 1/2-inch) graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B)
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.
Filling
32 ounces cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla extract
1/2 cup heavy cream
Preheat oven to 350 degrees F.
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, one at a time, beating well
after each addition. Add vanilla and cream and beat until just combined.
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.
Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.
Source: The Arlington Inn, Arlington, Vermo
Crust
24 (5 x 2 1/2-inch) graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B)
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.
Filling
32 ounces cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla extract
1/2 cup heavy cream
Preheat oven to 350 degrees F.
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, one at a time, beating well
after each addition. Add vanilla and cream and beat until just combined.
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.
Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.
Source: The Arlington Inn, Arlington, Vermo