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| | | Message 1 of 4 in Discussion |
| From:  Charley© (Original Message) | Sent: 9/10/2008 2:37 AM |
I made this today. It was very good, but I think I'll use strawberry glaze in place of the syrup and water next time instead of the maple syrup. I will probably also use cashews instead of walnuts if I make another Maple cheesecake.
Ingredients:
�?Crust:
�?1-1/2 cups graham cracker or vanilla wafer crumbs
�?5 Tablespoons butter, melted
�?2 Tablespoons sugar
�?
�?Filling:
�?1 (8-ounce) package cream cheese, softened
�?1 (14-ounce) can sweetened condensed milk
�?1/3 cup lemon juice
�?2 Tablespoons maple syrup
�?
�?Topping:
�?1 cup maple syrup
�?1/2 cup water
�?1 egg, beaten
�?1-1/2 Tablespoons cornstarch
�?1/2 cup chopped walnuts
Preparation:
To make the crust, combine the graham cracker or vanilla wafer crumbs, sugar and butter. Mix well. Press into a 9-inch pie pan. Chill the crust while you make the filling.
To make the filling beat the cream cheese until fluffy. Add the sweetened condensed milk, lemon juice, and 2 tablespoons maple syrup. Beat well. Pour into the prepared pie crust. Chill for several hours.
To make the topping, bring the 1 cup maple syrup and 1/2 cup water to a boil. Mix together the egg and cornstarch. Add a little bit of the boiling syrup to the mixture so the egg does not cook before incorporating it all together. Stir and cook until the syrup is thickened. Spread over the cream cheese filling.
Garnish with the chopped walnuts. Keep refrigerated until served.
Yield: Serves 8.
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