Maple Cheesecake with Strawberries Recipe

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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Crackers Recipe

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


  1. 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.
  2. 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.
  3. 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:

Canada: the place everyone longs to visit! Who doesn’t dream of setting off into the wild, leaving everyday life behind, to explore new places, taking nothing but a rucksack. Experience nature with an adventure in the wilderness. The breathtakingly beautiful pictures of Canadian forests provide the backdrop for recipes inspired by Canada’s diverse landscapes and people. Whether it’s fluffy blueberry pancakes, tender salmon fillet on a cedar wood board, hearty campfire stew with craft beer or the unique national dish of Canada, poutine, the ingredients and tastes in Taste the Wild paint an enchanting picture of forests and water, plenty and simplicity, campfires and wilderness.

Reprinted with permission from Taste the Wild: Recipes and Stories From Canada by Lisa Nieschlag and Lars Wentrup and published by Murdoch Books, 2019.

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