Maple Cheesecake

  • Filling: 1 lb. cream cheese
  • Filling: 3/4 cup maple syrup
  • Filling: 1 cup sour cream
  • Filling: 1 tbsp flour
  • Filling: 6 eggs, separated
  • Filling: 6 tbsp sugar
  • Crust: 1/3 cup maple sugar
  • Crust: 1 1/4 sticks butter, melted (10 tbsp)
  • Crust: 2 cups pulverized graham crackers (about 1/2 lb)
To make the crust, mix the maple syrup with the cracker crumbs. Pour in the melted butter and mix with a fork. Press into a 10 inch springform pan and bake in a preheated 350 degree oven for 10 minutes. Meanwhile make the filling. Beat the cream cheese, maple syrup, sour cream, flour and egg yolks together (this can be done in a food processer). In a separate bowl, beat the egg whites until they start to form very firm peaks. Fold into the maple-cream cheese mixture. Spread the filling over the crumb crust, and bake in a preheated 325 degree oven for 1 hour and ten minutes. Turn off the oven, and leave in the oven with the door open for about 45 minutes, then let cool on a counter. Chill in the refrigerator for at least 1 hour and unmold.