MAPLE SYRUP CHESCAKM

VERMONT MAPLE SYRUP CHEESE CAKE
24 5X2-L/2″ GRAHAM CRACKERS
L STICK BUTTER
‘l/2 cup pure maple syrup (Grade B)
four 8 oz. pckgs. cream cheese, softened
l cup maple syrup
4 large eggs
l tbsps. vanilla
l/2 cup heavy cream
Preheat oven 350. Make crust: In processor finely grind crackers (you will have about 3-o/2 cups)
Male butter. In a large bowl stir together cracker crumbs, butter and maple syrup and press
evenly into bottom and up side of a l0″ springform pan. Wrap bottom and side of pan with 2 layers
of heavy duty foil to avoid leakage.
Make filling: In bowl of mixer fitted with paddle attachment or a food processor beat cream cheese
on low speed scraping down side of bowl until smooth. Add syrup and eggs l at a time. beating well
after each addition. Add vanilla and cream and beat until just combinedf. Pour filling into crust
and bake in middle of oven l 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 hrs. and up to 4 days. Remove side of pan
Serve cheesecake in wedges, drizzled with maple syrup. Gourmet March l998