Maple Syrup & Pecan Cheesecake

Ingredients:

Base -

100g plain shortbread biscuits

80g pecans

60g butter, melted

Filling -

125g cream cheese

2 tbsp soft brown sugar

2 tbsp maple syrup

2 tsp corn flour

1 egg

2 tbsp sour cream

1/2 cup chopped pecans

Topping -

2/3 cup sour cream

2 tbsp maple syrup

2 tbsp soft brown sugar

10 whole pecans

Method:

Base -

Combine biscuits, pecans and butter in a food processor or blender and process until finely crushed. Press the mixture into a greased 23cm tin to form a base. Refrigerate while making the remaining parts of the cheesecake.

Filling -

Beat cream cheese until light and creamy. Add sugar, syrup and cornflour and beat until smooth. add the egg and sour cream and beat until combined and smooth. Fold in the pecans . Spread the mixture over the base. Bake in a moderate oven for 30 mins or until set. The cheesecake will rise a little so don't panic if you think you have hardly any filling.

Topping -

Combine sour cream, sugar and syrup in a small bowl. Spread the topping onto the hot cheesecake. Place whole pecans around the edges to decorate. Return to the oven for a further 5 minutes or until the topping is set . Cool and then refrigerate until the cheesecake and topping are firm.

Notes:

This is one of the sweetest deserts I have ever made and can be quite sickly if you have too much. So even though it doesn't look like a thick cheesecake it is more then enough. I suggest serving small slithers with either whipped cream or ice-cream.