Eschew pulverized graham crackers and butter. Instead, mix olive oil (which is an automatic plus: caloric conservation. For crying out loud, do not even think about using the imitation stuff! I stem from a long line of Vermonters (on my mother & # 39; s side) and those under the dirt writhe in their graves any time a descendant bestows recognition on faux syrup. Sorry about the digression but I can not help it: the DNA overpowers. Any, line a pan, bottom and up the side , with the above described above.
(Ah, you do not know how this recipe pains me! Sacrilege, pure sacrilege! Jeez, it makes more sense to eat the real (Do not sully this ridiculous healthy haha cheese cake any more than absolutely necessary.) Blend until it pure maple syrup. And for additional flavoring. as smooth as silk. Real silk, no polyester blend here.
After preventive catastrophe, spoon the filling into the crust. Then bake in a slow oven (about 325) until the filling is firm (about 30 minutes). After it cools, chill it for hours.
Whipped cream topping? Forgeddaboutit. Instead create a mosaic of sliced kiwifruit and sectioned clementines. Or sprinkle with healthy nuts which begs the question, "Your family or mine?"
Their cousins, who still tapped their sugar mapples, labored long and hard collecting the buckets, my family of origin to to great great pride in their Vermont heritage and could- You do not? Want to guess?) Some years Cousin Nate & # 39; s syrup was deemed (Do you know how many gallons of sap it takes to produce? If anything can save this recipe from producing a mediocre cheese cake, it '# ll be the pure maple syrup.
Any resemblance of this oxymoronic healthy cheese cake to sinfully deliciously decadent cheese cake is coincidental.
If you figured the sugar concentration was about 2%, then it takes 43 gallons of sap to produce one gallon of syrup. See, you learned something.
