Crust: 1 1/3 cup (325 mL) ¼ cup (50 mL) Filling: 2 cups (500 mL) 3 pkg. (250 g each) 1/3 cup (75 mL) 1/3 cup (75 mL) 3 Optional Garnish: ¼ cup (50 mL) ¼ cup (50 mL) ½ cup (125 mL)

shortbread cookie crumbs (12 cookies) melted butter shredded Ontario carrots (3 to 4) light or regular cream cheese, room temp. granulated sugar Ontario maple syrup eggs water granulated sugar shredded Ontario carrots

Crust:
Combine ingredients; mix well. Press into 9-inch (23 cm) springform pan. Bake in preheated 350°F (180°C) oven for 10 minutes.

Filling:
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 (150°C) for 45 minutes or until centre is almost set. Cool to room temperature. Refrigerate 3 hours or overnight.

Optional Garnish:
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. Serves 12