A fruity twist on the classic vanilla baked cheesecake, made with maple syrup, crunchy digestives and topped with a juicy berry compote.
Preheat the oven to Gas Mark 3, 170°C, fan 140°C. Line a 23cm (9in) 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, 1⁄2 tsp ground cinnamon and the melted butter in a bowl. Press into the base and up the sides of the cake tin.
Mix 125g (4oz) 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.
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