A North American classic with a Canadian twist, this cheesecake is made with maple syrup for a delectably distinctive flavour. If you prefer a milder maple flavour, use light-coloured syrup. Dark maple syrup has a much stronger taste, which gives the cake a slightly tart flavour that harmonises well with the sweet strawberries.
Makes one 26 cm (10 1/2-inch) cheesecake
- 150 g (5 1/2 oz) oatcakes (or use cracker recipe below)
- 2/3 cup (75 g) walnuts
- 90 g (3 1/4 oz) butter, softened, plus extra for greasing
- 1 pinch sea salt
- 750 g (1 lb 10 oz) cream cheese, softened
- 115 ml (3 3/4 fl oz) maple syrup, plus extra for serving
- 3 eggs
- 1 2/3 cups (250 g) strawberries
- 2 tbsp lemon juice
- 1-2 tsp icing (confectioners) sugar
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line the base of a 26 cm (10 1/2 inch) springform tin with baking paper and lightly butter the side of the tin. Coarsely crush the biscuits. Transfer to a food processor with the walnuts and chop finely. Add the biscuits, nuts, butter and salt to a bowl and mix well. Press the mixture firmly into the tin.
- Whisk the cream cheese. Stir in the maple syrup. Add the eggs, one at a time, and whisk to combine. Pour the mixture into the base and level the top.
- Bake the cheesecake for 45-50 minutes. Remove from the oven, slide a knife around the side to loosen and leave to cool in the tin. Refrigerate the cooled cheesecake for 4 hours.
- Wash, trim and quarter the strawberries. Gently toss with the lemon juice and icing sugar in a bowl and set aside to marinate briefly. Serve the cake with the strawberries and maple syrup.
Makes about 30
- 2/3 cup (100 g) plain flour
- 1 1/3 cups (200 g) wholemeal plain flour
- 1 tsp bicarbonate of soda (baking soda)
- 3/4 cup (150 g) brown sugar
- 1 pinch salt
- 2 tbsp honey
- 4 tbsp milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 100 g (3 1/2 oz) butter, melted
- Combine the flours, bicarbonate of soda, brown sugar, salt, honey, milk, vanilla and cinnamon in a large mixing bowl. Add the butter and knead everything briefly to make a smooth dough.
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Divide the dough in half and transfer one half onto a sheet of baking paper. Cover with another sheet of baking paper and roll the dough out very thinly to the size of a baking tray. (If you like, spray the paper with a little water underneath to stop it from sliding.) Transfer the dough onto a baking tray and carefully pull off the top sheet of baking paper. Trim to make a rectangle with straight edges, then use a sharp knife to cut the dough into small rectangles. (Otherwise there’s a risk that it may break after baking.) Repeat with the remaining dough. Prick the dough all over with a fork.
- Bake each tray for 10-15 minutes until the dough has just a little softness left. Remove from the oven and leave to cool completely before breaking the crackers into pieces along the cut marks.
Also from Taste the Wild:
Reprinted with permission from Taste the Wild: Recipes and Stories From Canada by Lisa Nieschlag and Lars Wentrup and published by Murdoch Books, 2019.