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