Maple cheesecake with strawberries

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maple cheesecake and strawberries

Image and text of maple cheesecake recipe is from Taste the Wild by Lisa Nieschlag and Lars Wentrup. Murdoch Books RRP $49.99. Photo credit: © Lisa Nieschlag.

  • 150g oatcakes
  • 2/3 cup (75g) walnuts
  • 90g butter, softened, plus extra for greasing
  • 1 pinch sea salt
  • 750g cream cheese, softened
  • 115ml maple syrup, plus extra for serving
  • 3 eggs
  • 1 and 2/3 cups (250g) strawberries
  • 2 Tbsp lemon juice
  • 1–2 tsp icing sugar

Preheat the oven to 180°C. Line the base of a 26cm 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 maple cheesecake with the strawberries and maple syrup.

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