Tuesday, 11 June 2013

Sugar Shack Maple-Walnut Cheesecake

What You Need

16 Christie Maple Leaf Cookies, finely crushed (about 2 cups)
1/4 cup finely chopped walnuts
1/3 cupbutter, melted
3 pkg. (250 g each)  Brick Cream Cheese, softened
3/4 cup maple syrup, divided
3 eggs
2 Tbsp.walnut pieces

Make It

HEAT oven to 350°F.

COMBINE first 3 ingredients; press onto bottom of 9-inch springform pan.

BEAT cream cheese and 1/2 cup syrup in large bowl with mixer until blended. Add eggs, 1 at a time,
mixing on low speed after each just until blended. Pour over crust.

BAKE 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

DRIZZLE with remaining syrup just before serving; top with walnut pieces.


Make Ahead
Cheesecake can be made ahead and frozen. Just prepare, bake and cool as directed. Do not add toppings. Wrap tightly in plastic wrap and freezer-weight foil; freeze up to 2 months. Remove from freezer the day before serving and place in the refrigerator to thaw. Add toppings just before serving.
Dessert can be part of a balanced diet, but remember to keep tabs on portions.

No comments:

Post a Comment