2 tsp Caster Sugar
1/2 tsp Ground Cinnamon
80g Unsalted Butter
80g Caster Sugar
80ml Double Cream
60ml Maple Syrup
1 tsp Vanilla Paste
200g Fresh Blueberries
2 tbsp Maple Syrup
2 tbsp Water
Preheat oven to 170 degrees C.
Line a round baking tin with nonstick baking paper and set aside.
Blend the Grape-Nuts until slightly ground and then add the caster sugar, ground cinnamon and melted unsalted butter and continue to mix.
Once mixed, press into the bottom of your lined baking tin covering the entire base.
Chill base in fridge for 30 minutes.
Mix together mascarpone, caster sugar and double cream in a medium/large mixing bowl until smooth.
Add maple syrup, vanilla paste and eggs and whisk until there are no lumps.
Pour cheesecake mixture evenly over the chilled base.
Place in the preheated oven for 40 minutes at 170 degrees C, then turn down to 130 degrees C and continue to bake for 10 minutes.
Remove from oven and tin, leave to stand and cool.
In a saucepan and on low heat, place the blueberries, maple syrup and water and stir for 3-4 minutes.
Pour the topping over the cheesecake (once cooled) and place in the fridge to chill.