Ingredients for crust:
1 1/2 Pkg Graham Crackers, ground up
1 1/2 TB Great River Maple Syrup
1/4 tsp salt
6 tbsp butter, melted
Ingredients for cheesecake:
3- 8 oz Cream Cheese, room temperature
1 1/3 C White Sugar
1 TB Vanilla Extract
1/4 Tsp Salt
1 1/2 C Heavy Whipping Cream
10 large Egg Yolks
3 TB Great River Maple Sugar
* will need extra wide heavy duty aluminum foil
Directions for crust:
Preheat oven to 300 F
1. Tear four 18 inch long pieces of aluminum foil and wrap individually the bottom of your 9 inch spring form pan. Be careful not to poke or tear holes, nothing is worse then a soggy cheesecake crust.
2. In bowl combine graham crackers, maple syrup, salt and drizzle melted butter over. Mix well.
3. Press crumble into the bottom of the pan and bake for 10 min. (Careful with foil).
4. Remove from oven and let cool
Directions for cheesecake
Increase oven temperature to 325 F
1. In mixer beat cream cheese for 4 minutes
2. Add white sugar, vanilla, salt and beat for another 4 minutes. Set aside.
3. In small sauce pan over low heat slowly warm heavy whipping cream
4. In double boiler heat water in lower pan. In top half add 10 egg yolks and continually beat for around two minutes or until a pale color.
5. Add heated heavy cream to yolk mixture while slowly mixing to prevent getting scrambled eggs.
6. Slowly pour yolk mixture into cream cheese mixture while slowly beating. (The batter will be thin.)
7. Transfer spring form pan into roasting pan and fill with cheesecake batter.
8. Use HOT tap water to fill the outside of spring form pan 1/2 way up spring form pan.
9. Carefully transfer into oven and bake for 1 hour 40 minutes or until the center is no longer liquidy.
10. Shut off oven and crack open oven door and allow to come to room temp
11. When mostly cool remove from water bath, cover and refrigerate for at least 4 hours, better if over night.
12. Slowly remove spring form side (if concerned run a butter knife along side)
Sprinkle Maple Sugar over the section you will be eating and torch until golden and crispy.
Serves: 8-10