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Canadian Blueberry Cheesecake

Updated on May 31, 2017

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.

Canadian Blueberry Cheesecake
Canadian Blueberry Cheesecake

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5 stars from 2 ratings of Canadian Blueberry Cheesecake

Cook Time

Prep time: 1 hour
Cook time: 1 hour
Ready in: 2 hours
Yields: Serves 6-8

Ingredients

  • 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

Preparation

  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. Grease a 9" baking tin with butter
  3. Place the biscuits in a plastic sandwich bag and smash with a rolling pin until you have biscuit crumbs.
  4. 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.
  5. Line the baking tin evenly with the biscuit crumb mix and bake in the oven for about 10-15 minutes until golden brown.
  6. 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.
  7. Toss in the blueberries and mix once more.
  8. 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.
  9. To avoid too much cracking, open the over door and leave the cheesecake in until the oven has completely cooled.
  10. To make the glaze, combine the caster sugar, 75ml of maple syrup and a teaspoon of vanilla extract.
  11. Once the cheesecake has completely cooled, pour the glaze over it, using a rubber spatula to make sure the whole surface is covered.
  12. 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

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