maple syrup cheesecake

Ingredients:

• 1 ½ cup graham wafer crumbs
• 3 tbsp. butter, melted
• 2 tbsp. maple syrup Canadian Organic Maple Co. Ltd
• Add melted butter and maple syrup to graham wafer crumbs and mix well. Press into bottom of 2.5 l (9") springform pan. Bake in 325-degree oven for 10 min, or until crisp and golden. Let cool.
• Filling:
• 1 ½ cup maple syrup Canadian Organic Maple Co. Ltd
• 3 eggs
• 1 ½ lbs. cream cheese, softened
• ½ tsp. vanilla
• 2 tbsp. all-purpose flour

Preparation:

• In a deep heavy saucepan, boil maple syrup over medium to high temperature for 5-10 minutes without stirring.
• Syrup should reach the soft ball stage (after 10 minutes put a few drops of the liquid into a cold glass of water and if it forms a ball it is ready) or when candy thermometer registers 112 degrees Celsius. Remove from heat and let bubbles subside. Syrup should be reduced by half.
• In another bowl, beat the 3 eggs lightly and gradually add the syrup, beating at medium speed. For the next 5 to 10 minutes increase speed to high until mixture has thickened. Let cool. In a separate bowl, beat cream cheese until light and fluffy; beat in flour.
• Gradually beat in the maple syrup mixture and vanilla.
• Pour filling onto crust. Bake in 220 °C (385 °F) for 45 to 55 minutes longer, or until the centre of the cake is firm to the touch.
• Run knife around the edge of the pan.
• Cool completely and remove sides of pan.
• Chill well.

garnish:

• 1 cup whipping cream
• 2 tbsp. chopped almonds, toasted
• Whip the cream.
• Using a pastry bag, pipe the cream around the edges of the cake. Sprinkle with chopped toasted almonds (optional).

Note:

• we topped it with pecans & a maple cream sauce

Prepared: 2013-03-29

Makes: 10 to 12 servings

Categories: Cake
cheesecake

source:
canadianfarmersmarket.com