Recipes

Ingredients

For the base:
8 sweet biscuits (or water crackers if you’re watching the calories)
75g soft butter, melted

For the filling:
600g of light cream cheese, at room temperature
50g sugar
3tsp vanilla extract
2 tsp cornflour
125g maple syrup, plus more for drizzling
4 large free range eggs
50g chopped walnuts (more or less to taste preference)
1/2 tsp cider vinegar or lemon juice

Preparation

• Preheat oven to 170C.
• Firstly crush the biscuits into fine crumbs, the easiest way for this is to put them in a plastic bag and roll a rolling pin over them. Put the crumbs in a bowl, add the butter and mix well. Coat a 20cm spring form tin with cooking spray, press the mixture into the tin and pop in the fridge to chill while you are making the cheesecake mix.
• Add the cream cheese to a food processor and mix until fluffy, or using an electric whisk. Add the sugar, maple syrup, cornflour, vanilla extract and walnuts. Whizz together well and with the motor running, add the eggs one at a time. Add vinegar/lemon juice and mix until you have a smooth batter.
• Take tin out of fridge, line the outside of the tin with a double layer of foil - bring it right round under the base and up the sides and pour in the filling mixture and pop in a roasting tin. Boil the kettle and fill the tin until the water comes half-way up the side of the tin. Bake in the oven for around 1 hour and 15 minutes, until the cheesecake is set on top but still wobbles a little in the middle.
• Remove the roasting tin from the oven and carefully lift out the cheesecake. Peel away the foil layers and leave it to cool on a wire rack. Once cooled, leave to chill in the fridge for at least 4 hours or preferably overnight.
• When ready to serve, let the cheesecake come to room temperature before releasing from tin then pop on a serving platter and drizzle maple syrup over the top, delicious!