Maple cheesecake with berry compote recipe
A fruity twist on the classic vanilla baked cheesecake, made with maple syrup, crunchy digestives and topped with a juicy berry compote.
See method- Serves 12
- 30 mins to prepare and 1 hour 20 mins to cook and 4 hours to cool
- 400 calories / serving
Ingredients
For the base
- 150g (5oz) crushed digestives
- 50g (2oz) chopped pecan nuts
- 1 tbsp light muscovado sugar
- ½ tsp ground cinnamon
- 50g (2oz) melted butter
For the filling
- 125g light muscovado sugar
- 2 tbsp cornflour
- 40ml (1 1/2fl oz) maple syrup
- 1kg (2lb) light cream cheese
- 4 medium eggs
- 10ml (2 tsp) vanilla extract
- 300ml (10fl oz) sour cream.
For the topping
- 300g (10oz) defrosted berries
- 60g (2 1/2oz) caster sugar
- 15ml (1 tbsp) lemon juice
Each serving contains
- Energy
- 1670kJ 400.0kcal
- Fat
- 25g
- Saturates
- 14g
- Salt
- 1.2g
- Sugars
- 24g
of the Reference intake
Carbohydrate 33.1gProtein 11.2gFibre 0.9g
Method
- Preheat the oven to gas 3, 170°C, fan 140°C. Line a 23cm springform cake tin with nonstick baking paper. Sit the tin on a baking tray.
- Mix the crushed digestives, the chopped pecan nuts, 1 tbsp light muscovado sugar, ½ tsp ground cinnamon and the melted butter in a bowl. Press into the base and up the sides of the cake tin.
- Mix 125g light muscovado sugar and the cornflour with the maple syrup and the light cream cheese. With a wooden spoon, beat in the eggs, one by one, then the vanilla extract and the sour cream.
- Pour into the tin and bake on the middle shelf for 1 hour, 20 minutes. Turn off the oven, open door slightly, and allow the cake to cool. Chill for at least 4 hours or overnight.
- For the compote, simmer the defrosted berries and the caster sugar, then add 1 tbsp lemon juice and set aside to cool.
- Drizzle the cheesecake with maple syrup and serve with the berry compote.
- See more Dessert recipes
