Arlington Inn Vermont Maple Syrup Cheesecake Recipe
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Restaurant Recipes from Razzle Dazzle Recipes
Arlington Inn Vermont Maple Syrup Cheesecake
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.
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
Source: The Arlington Inn, Arlington,
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