| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Finely ground gingersnaps |
| 3/4 |
|
Stick, 6 tablespoons |
|
|
unsalted butter melted |
| 2 |
lb |
Cream cheese, softened |
| 1 |
c |
Firmly packed dark brown |
|
|
sugar |
| 1/2 |
c |
Maple syrup |
| 3 |
|
Eggs, separated |
| 1/2 |
c |
Sour cream |
| 1/2 |
t |
Salt |
| 1 |
t |
Vanilla |
| 3/4 |
t |
Maple extract |
| 1 |
c |
Pecans, toasted lightly and |
|
|
chopped fine |
INSTRUCTIONS
1998
Make the crust: In a bowl stir together the gingersnap crumbs and the
butter until the mixture is combined well and press the mixture onto
the bottom and halfway up the side of a 9-inch springform pan. Make
the filling: In a large bowl with an electric mixer cream together the
cream cheese and the brown sugar until the mixture is light and fluffy
and beat in the maple syrup. Add the egg yolks, 1 at a time, beating
well after each addition, and beat in the sour cream, the salt, the
vanilla, the maple extract, and the pecans. In a bowl with the
electric mixer, beaters cleaned, beat the egg whites with a pinch of
salt until they just hold stiff peaks, whisk about one fourth of them
onto the cream cheese mixture, and fold in the remaining whites gently
but thoroughly. Pour the filling into the prepared crust and bake the
cheesecake in the middle of a preheated 350°F. oven for 1 hour. Turn
off the oven, let the cheesecake cool completely in the oven with the
door ajar, and chill it, covered, overnight. Gourmet Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05,
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