1 1/3 cup shortbread cookie crumbs (12 cookies)
¼ cup melted butter
Combine ingredients; mix well. Press into 9-inch springform pan. Bake in preheated 350°F oven for 10 minutes.
2 cups shredded carrots (3 to 4)
3 pkg. (250 g each) light or regular cream cheese, room temp
1/3 cup granulated sugar
1/3 cup maple syrup
Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid. In food processor combine carrots, cream cheese, sugar and maple syrup; process until completely smooth and evenly coloured. Add eggs, one at a time, and mix until just blended. Pour onto crumb crust and bake at 300°F for 45 minutes or until centre is almost set. Cool to room temperature. Refrigerate 3 hours or overnight.
¼ cup water
¼ cup granulated sugar
½ cup shredded carrots
In small saucepan simmer water with sugar for 5 minutes. Add shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake.
Nutritional information available from Foodland Ontario.