Mascarpone Cheesecake with Nutmeg and Maple Syrup Caramel

Adapted from Kitchen & Co.: Colorful Home Cooking Through the Seasons

Ingredients

For base

• 7 ounces gingersnaps

• 7 ounces oatmeal cookies

• ½ unsalted butter

• pinch of salt

For Filling

• 2 ½ cups of mascarpone

• ⅔ cup heavy cream

• ¾ cup plus 2 tablespoons cream cheese

• 1 tablespoon confectioner’s sugar (sifted)

• Juice of 2 limes

For Topping

• Ground nutmeg, for gustings

• 2 tablespoons butter

• ⅓ cup of Mount Cabot maple syrup

• Splash of heavy cream

A quick and easy way to sink your teeth into a sweet and savory cake with a crumbling crush. Ditch the caramel for maple syrup!

1. Start with the base. Crush or food-process the cookies in a plastic bag ‘til they are coarse crumbs.

2. Melt butter and add to a mixing bowl along with the cookie crumbs and a splash of cold water.

3. Mix well, pressing firmly with knuckles onto bottom of cake pan. Regrigerate for 30 minutes to set

4. In mixing bowl - add the filling ingredients. Blend together and taste. Spread onto of the crust with spatula. Return to fridge.

5. Fifteen minutes before serving, removal cake from fridge and dust with nutmeg.

6. In a saucepan - heat butter and Mount Cabot maple syrup over low heat until melted. Stir frequently until its reach caramel consistency, add a splash of cream, stir and serve with the cheesecake.

7. Hope there are enough left overs!