Best 2 Vermont Maple Syrup Cheesecake Recipes
Are you ready to embark on a culinary journey where sweet and tangy flavors dance together in perfect harmony? Discover the delectable Vermont maple syrup cheesecake, a symphony of creamy indulgence with a touch of maple's golden nectar. Get ready to tantalize your taste buds with this classic dessert as we uncover the secrets to crafting the perfect Vermont maple syrup cheesecake, blending creamy cheese with the rich essence of maple syrup.
Let's cook with our recipes!
VERMONT MAPLE SYRUP CHEESECAKE
Steps:
- Preheat oven to 350° F.
- Make crust:
- 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:
- 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.
- 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.
VERMONT MAPLE SYRUP CHEESECAKE
Recipe from Arlington INN, Arlington Vermont
Provided by malinda sargent
Categories Cakes
Number Of Ingredients 3
Steps:
- 1. ***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
- 2. Crust: 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: 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.
Tips:
- Use high-quality ingredients, especially the maple syrup. Look for Grade A, dark amber syrup for the best flavor.
- Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients. This will help to ensure a smooth and creamy cheesecake.
- Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough and dense.
- Bake the cheesecake in a water bath to prevent it from cracking. Place the cheesecake pan inside a larger pan filled with hot water.
- Let the cheesecake cool completely before serving. This will help it to set properly and develop its full flavor.
Conclusion:
This Vermont Maple Syrup Cheesecake is a delicious and decadent dessert that is perfect for any occasion. With its rich and creamy filling and sweet maple syrup flavor, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this Vermont Maple Syrup Cheesecake a try. You won't be disappointed!
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