By Dianne Bunis

INGREDIENTS

Crust:

1/3 cup granulated maple sugar (or substitute white sugar)

2 cups graham crackers, crushed

1 1/4 sticks salted butter, melted

Filling:

1 pound cream cheese, softened

3/4 cup pure maple syrup

1 cup sour cream

1 tablespoon all-purpose flour

6 eggs, separated

6 tablespoons granulated maple sugar (or substitute white sugar)

PREPARATION

1. Preheat oven to 350°F. Wrap bottom and sides of a 10-inch springform pan with aluminum foil (to prevent leakage while baking). Place whole graham crackers in a zip-close bag and crush with a rolling pin.

2. In a bowl, combine sugar with graham cracker crumbs. Pour in the melted butter and mix with a fork. Press crumb mixture evenly into the bottom of a 10-inch springform pan. Bake for 10 minutes, remove from oven.

3. In a mixing bowl, beat cream cheese, maple syrup and sour cream until fluffy, then add flour and egg yolks to combine. In a separate large bowl, beat the egg whites until they start to form peaks, then add sugar, continue to beat until they form very firm peaks. Then fold in maple cream cheese mixture. Spread the filling over the crust and bake for 1 hour and 10 minutes, until set (center will be slightly soft).

4. Turn off the oven, and leave pan in the oven with the door open for 45 minutes, transfer to a wire rack to cool. Chill in refrigerator for at least 1 hour, then remove side of pan.


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Serve cheesecake in wedges, drizzled with maple syrup.