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  Maple Cheesecake



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28 ounces full fat cream cheese (3 1/2 eight ounce packages)
2/3 cup maple syrup
2 Tablespoon cornstarch
4 eggs
1/4 teaspoon vanilla
1-2 drops maple extract (optional)
a pinch each of nutmeg and salt

Prepare crust in 8 inch springform pan as directed. Set aside to cool.
Preheat oven to 350 degrees.
Place a pan of hot water under the shelf to be used for the cheesecake.
Use a mixer to beat cream cheese until light and fluffy.
Add maple syrup, cornstarch and
eggs all at once and beat on low until combined.
Stir in remaining ingredients.
Pour cheesecake into prepared crust and smooth top.
Bake about one hour, until center is still jiggly, but edges are golden. Turn oven off.
Run a sharp knife around edge of pan to release cake’s edges. Return cheesecake to oven.
Prop oven open slightly with a wooden spoon. Let cheesecake cool in oven for one hour.
Chill cheesecake in refrigerator for at least four hours.
Do not cover until completely chilled to avoid condensation accumulating on the top.
Cut cheesecake with serrated knife, wiping blade between cuts.
Store covered in refrigerator.

Copyright © 2017 Stefanie Samara Hamblen