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Maple cheesecake
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September 22, 2003
6 to 8 servings
90 minutes + 12 hours refrigeration
90 minutes + 12 hours refrigeration
| Ingredients 12 Oreo cookies6 tbsp (90 mL) melted butter 2 pkg (8 oz/250 g each) Canadian Cream Cheese 2/3 cup (150 mL) plain yogurt 1/4 cup (50 mL) maple syrup 1/3 cup (75 mL) granulated sugar 1/3 cup (75 mL) maple sugar or granulated sugar 4 eggs Toppings |
Preparation
- Preheat oven to 325°F (160°C). Separate cookies, setting cookie filling aside. Place cookie wafers in a large freezer bag, seal and crush fine with a rolling pin. In a bowl, stir together crushed cookie wafers and melted butter. Press mixture into the bottom of a buttered 9 inch (22 cm) springform pan. Set aside.
- In a large bowl, beat together Oreo cream filling and remaining ingredients with an electric mixer until smooth. Pour cheese mixture into cake pan and bake for 75 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from oven and let stand for 10 minutes before removing from pan. Transfer to serving platter. Just before serving, top with fresh fruit slices and drizzle with maple syrup.
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