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.