A Recipe... and a Happy Memory (D.W. Marchwell)

The Happy Memory: As a child growing up in the early 1900s, maple syrup was a rare luxury item - or so Oma used to tell me whenever we made this cheesecake.  It became one of her favorite recipes because it reminded her how lucky she had been to have been born in Canada.  Both of her parents had immigrated to Canada as adults and had had to work very hard to learn to speak English and to keep the farm going.As far as my grandmother was concerned, Canada is the best country in the world.  Perhaps I’m biased, but I happen to agree.My grandmother was an incredible person.  There was nothing that she couldn’t do; cook, bake, sew, knit...  you name it, she could do it better than anyone else.  In my debut novel “Good to Know”, the central character (David) relates stories of the grandmother with whom he’d spent so much time and loved more than anything else in the world.  While the other member's of David's family abandoned him because of his sexual orientation, his Oma had not.Like David’s grandmother, mine did not abandon me.  Was it because she did not know what was actually going on?  Did she know and not care because I was the only family member - out of a possible eleven - who visited her on a regular basis?  I don’t know the answer and I’m not sure I ever wish to know it.  Perhaps it makes me selfish, or naïve, or both, but I would like to keep the memory of all of those visits as they are, untouched by anything other than the incredible joy that she brought to my life.When she passed, unexpectedly, there were many possessions that my siblings and cousins “claimed” for themselves.  The in-fighting and squabbles were endless and made even worse when Oma’s will revealed that most of those possessions were bequeathed to me.  One by one, I let each item go to the squeakiest wheel.  All, that is, except for two:  The two recipe books, one written in my grandmother’s hand, and the other written in her mother’s hand.  The former represented the irreplaceable hours I’d spent with Oma, just the two of us in her kitchen, while we talked and cooked and baked.  The latter represented her most prized possession; as the eldest child, my grandmother had inherited her mother’s recipe book, written in German, when her mother passed unexpectedly, just two weeks before my grandmother was to marry and begin her own journey as a wife and mother.Despite having what Oma always called a “wandering soul”, I stayed in the same apartment and at the same job for 16 years because it meant I would never be far from her.  When she finally did pass away, I found great comfort in sharing some of these recipes with those individuals who, over the years, have become part of my “adopted” family.So, for all of you now, here is one of my favorite recipes...The Recipe:Crust:1 and 1/2 cups graham cracker crumbs(A variation on this is to use Maple Leaf cookies and crush them to make crumbs.)5 tablespoons butter, melted(I prefer to use unsalted butter, but either will work)2 tablespoons brown sugar(You could also use white, I’m sure, but we always used brown)Filling:1 (8-ounce) package of cream cheese, softened(While leaving the foil package unopened, I use a double steamer to get the cream cheese really soft; I don’t like chunks in my cream cheese.)1 (14-ounce) can sweetened condensed milk2 tablespoons maple syrup(I always use the real stuff in a tin, not the stuff most people use for pancakes.)1/3 cup fresh lemon juice(I always leave this out and substitute water instead.  Just personal preference.)Topping:1 cup maple syrup1/2 cup of water1 egg, beaten1 and 1/2 tablespoons cornstarch(- 1/2 cup chopped walnuts)(I hate walnuts, so I never put them in.  I tried pecans one time, but it didn’t turn out as I’d hoped.  But feel free to experiment with your favorite nut.)To make the crust:Combine the crumbs (from whatever source), sugar and butter.  Mix well (I use my KitchenAid stand mixer on low) and then press into 9-inch pie pan.If you have stacking pans (one going inside the other) with enough space in between, you can do what I always do:  I separate the Maple Leaf cookies from the creamy center and stand (maple leaf facing out) the cookies around the edge.  When you pour the filling and release the form, you’ll have a nice vertical crust all the way around made out of maple leaf cookies!   (Of course, you'll have to eat the creamy centers since you don't want to waste them, but such is the sacrifice of the baker.)To make the filling:Once again, I use my KitchenAid mixer to beat the cream cheese until it’s very smooth.  Add the condensed milk, lemon juice (if desired) and maple syrup (2 tablespoons).  Combine well.  You’ll know it’s ready because your arm will feel like it’s going to fall off.  (Which is another reason to use your KitchenAid!)Pour into the chilled pan and return to fridge for several hours.To make the topping:Combine water and (1 cup) maple syrup to a slow boil.  Combine separately the egg and cornstarch.  Add a couple of tablespoons of the boiling syrup mixture to the egg and cornstarch so that the egg does not cook before you can mix everything together.  Slowly add the rest of the boiling syrup and stir until it is thickened.Spread over the chilled cheesecake when you are ready to serve.Of course, one of the great things about recipes online is that you can experiment with ingredients, amounts and even garnishes.  I always garnish this cheesecake with a few plastic pine cones and a couple plastic (brown and orange) maple leaves.Enjoy, and don’t forget to tell all of the special people in your life how lucky you are to know them!