Canadian Blueberry Cheesecake
A new take on the classic cheesecake recipe, this dessert balances the sharp, tangy taste of blueberries with a sweet and tasty maple-syrup glaze and maple-infused base.
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- 90g melted butter
- 200g plain digestive biscuits
- 100ml + 75 ml maple syrup
- 600g soft cheese
- 150g caster sugar
- 200ml double cream
- 2 eggs
- 125g fresh blueberries
- 125g icing/confectioner's sugar
- vanilla extract
- ground nutmeg
- Pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Grease a 9" baking tin with butter
- Place the biscuits in a plastic sandwich bag and smash with a rolling pin until you have biscuit crumbs.
- Combine the biscuit crumbs, melted butter, 100ml of maple syrup and a dash of nutmeg in a large bowl. Combine until the mixture has the texture of sand.
- Line the baking tin evenly with the biscuit crumb mix and bake in the oven for about 10-15 minutes until golden brown.
- In a large bowl combine the soft cheese, sugar, double cream and a dash of vanilla extract. Once well mixed, add the eggs and combine thoroughly.
- Toss in the blueberries and mix once more.
- Pour this mixture over the biscuit base and bake in the oven for 40-50 minutes. Once the edges are browning and the middle is firm but squidgy, the cheesecake is baked.
- To avoid too much cracking, open the over door and leave the cheesecake in until the oven has completely cooled.
- To make the glaze, combine the caster sugar, 75ml of maple syrup and a teaspoon of vanilla extract.
- Once the cheesecake has completely cooled, pour the glaze over it, using a rubber spatula to make sure the whole surface is covered.
- Leave in a refrigerator, ideally for around 4-6 hours before serving. Serve with more fresh blueberries or extra maple syrup if you're feeling extra decadent!
© 2017 Rob Myatt