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Baking and Desserts

Maple Cheesecake

Ingredients serves 8

• 100g/4oz butter
• 175g/6oz digestive biscuits, finely crushed
• 4 tbsp water
• 1 tbsp powdered gelatine
• 450g/1lb cream cheese
• finely grated rind and juice of 1 lemon
• 150ml/5floz Rowse Maple Syrup
• 150ml/5floz single cream
• fresh fruit to decorate

Method

1

Melt the butter in a pan, remove from heat and mix in biscuit crumbs. Press into base of 20cm/8in loose bottomed tin. Chill for 30 minutes.

2

Pour water into a small bowl and sprinkle over gelatine. Sit over a pan of simmering water and allow to dissolve.

3

Beat together the cream cheese, lemon juice and rind and Rowse Maple Syrup. Rapidly beat single cream into gelatine and then into cream cheese mixture.

4

Pour over biscuit base and chill until set, decorate with fresh fruit and serve sliced.