March 1998
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.
For crust
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24
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)
For filling
-
4
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
Make crust:
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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.
Make filling:
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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.
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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.
