George C Price

George Price MAPLE SYRUP CHEESCAKE

CRUST:

24-5 by 2 ½" graham crackers
1 stick (1/2 c) unsalted butter
1/2 c pure maple syrup (Grade B)

FILLING:

4-8oz packages cream cheese, softened
1 c pure maple syrup
4 large eggs
1 tbsp vanilla
1/2 c heavy cream

  • Make filling:
    • In a mixing bowl, beat cream cheese on low speed, scraping down side of bowl occasionally until smooth
    • Add syrup, eggs (1 at a time), beating well after each addition
    • Add vanilla and cream; beat until just combined
  • Pour filling into crust
  • 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
  • Remove side of pan/serve cheesecake in wedges, drizzled with maple syrup

George Price found this recipe in an old Gourmet Magazine. Gourmet attributed the recipe to the then chef of the Arlington Inn in Arlington, Vermont. When Kristi and I were married in 2007 in Maine, we honeymooned in Vermont and the Adirondacks. We stayed at the Arlington Inn so that we could try the cheesecake at its source. Sometime between the Gourmet article and our wedding, the recipe had been lost. Despite this disappointment, we found the Arlington Inn to be a wonderful place to stay.

 

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