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Half Gallon

$26.99

A Half Gallon of Organic Maple Syrup can make several pies, casseroles, or sweeten many cups of coffee. Syrup will last indefinitely in the refrigerator or freezer after opening, so buying large quantities is a great way to stretch a budget!

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MAPLE CHEESE CAKE

For crust

  • twenty-four 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

  • four 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
  • Accompaniment: pure maple syrup if desired for drizzling
PREPARATION
  1. Preheat oven to 350° F.

Make crust:

  1. 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:

  1. 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.
  2. 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.
  3. Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

Additional information

Weight 6 lbs

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