Friday, March 23, 2012

March Maple Madness Event and Recipe

Bill continues to tap our maple trees boiling down the sap into maple syrup.  When he taps 20 gallons, the process will be finished obtaining two quarts of dark amber maple syrup.  We, of course, think it's Grade A because it's sweet, thick and delicious!  It will not be ready for me to use in my Maple Cheesecake as a treat for participants in the March Maple Madness event tomorrow (3/24) from 10:30 am to 5:00 pm.  I'll use the award-winning maple syrup we purchase from Fullers Sugarhouse in Lancaster, NH.

If you would still like to come up to The Buttonwood Inn for the March Maple Madness event, reserve on-line today or call us at 1-800-258-2625.

If you cannot come for the event, think of us if you make this Maple Cheesecake recipe:

Maple Cheesecake

For crust:

24 5” x 2-1/2” graham crackers
1 stick unsalted butter, melted
½ cup pure maple syrup (preferably Grade B)

For filling:

4 8-oz. packages cream cheese, softened
1 cup pure maple syrup
4 large eggs
1 tablespoon vanilla
½ cup heavy cream

Preheat oven to 350 degrees.

Make crust:

In a food processor, finely grind graham crackers. Add melted butter and maple syrup just until combined. Press evenly into bottom and up side of a 10-inch spring form 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, 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 heavy 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 or overnight. Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

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