Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Maple cheesecake with berry compote recipe

5 ratings

Created by {0}

A fruity twist on the classic vanilla baked cheesecake, made with maple syrup, crunchy digestives and topped with a juicy berry compote. See method

Ingredients

If you don't have sour cream, use crème fraîche or yogurt

of the reference intake
Carbohydrate 33.1g Protein 11.2g Fibre 0.9g

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.