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Maple cheesecake with strawberries

Recipes

This simple baked cheesecake recipe from new cookbook Taste the Wild is given a Canadian twist by the addition of maple syrup.

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Taste the Wild is inspired by authors Lisa Neischlag and Lars Wentrup’s road trip through Canada’s wilderness and includes stunning landscape photos alongside recipes for dishes such as maple-glazed spare ribs, poutine, s’mores, smoked trout, and cauldron goulash with pale ale.

Published this month, the cookbook also includes short extracts from writers such as Charles Dickens and Margaret Atwood.

Maple cheesecake with strawberries

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 26cm cheesecake

Ingredients

150g oatcakes
⅔ cup (75g) walnuts
90g butter, softened, plus extra for greasing
1 pinch sea salt
750g cream cheese, softened
115 ml maple syrup, plus extra for serving
3 eggs

Also:
1⅔ cups (250g) strawberries
2 tbsp lemon juice
1–2 tsp icing (confectioners) sugar

Method

Preheat the oven to 180C (350F). 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 cake with the strawberries and maple syrup.

Images and Text from Taste the Wild by Lisa Neischlag and Lars Wentrup, Murdoch Books, RRP $49.99.

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