Maple Syrup Cheesecake from Canadian Organic Maple Co. Ltd

Crust:
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

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).

Serves 10-12

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