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Maple Blueberry Cheesecake Bars

June 4, 2009

IMG_4307

Since I’m moving out in a week or two, I had to use up most of my perishable goods and half-opened bags of flour and sugar, which explains the slew of baking posts. I also had a container of maple syrup from the last time I made the snickerdoodles that had to be used up. I knew Closet Cooking had many recipes for maple syrup, and that’s where I was first inspired to make a maple cheesecake. His post linked to another recipe from Not Quite Nigella, and since this was already converted to weight and I’m lazy, that was the recipe I used, with a few modifications.

It was my first time making a cheesecake, but I think it turned out quite well. Crumbling up the digestive biscuits turned out to be the most time-consuming step of the recipe; it would be much easier if I had a food processor or a rolling pin, but alas, such kitchen gadgets are out of my grasp. I just poked them with a wooden spoon in a large bowl with high sides (trust me; crumbs will go flying halfway across the kitchen if you use a small bowl) and ended up crumbling them with my fingers when the biscuits were small enough to escape the thumping spoon of doom.

IMG_4299Crumble up your biscuits into a rough powder.

IMG_4300Mix in melted butter in order to moisten the crumbs.

IMG_4301Press firmly into the base of a lined baking pan.

IMG_4302Beat the cream cheese, maple syrup, sugar, cornstarch, and vanilla together.

IMG_4303Add the eggs one at a time and mix lightly.

There was also supposed to be a photograph of the filling being poured into the pan and dotting it with blueberries before baking, but I was far too excited at this point and it completely slipped my mind.

Maple Blueberry Cheesecake Bars

The base:

  • 90 g digestive biscuits, crumbled (about 6 biscuits)
  • 45 g butter, melted

The filling:

  • 500 g cream cheese, softened (I used low-fat, but full-fat probably tastes better)
  • 170 ml maple syrup, and a few spoonfuls extra on the side for pouring over
  • 40 g caster sugar
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • 3 eggs
  • 80 g blueberries (optional)

Preheat the oven to 160C, fan-assisted, and put some water on the boil.

Mix the biscuit crumbs with the melted butter, and press into a square 8×8″ pan lined with parchment paper. Beat the cream cheese, maple syrup, sugar, vanilla extract, and cornstarch together until there are no lumps. Beat in one egg at a time until smooth. You can either fold in the blueberries now, or dot them all over the top after pouring the filling into the pan.

Pour the cream cheese onto the biscuit base. Place this pan onto a larger pan that will comfortably hold the smaller one, and pour boiling water into the larger pan, making sure that it never touches the cheesecake. Bake for 60-75 minutes until the outsides are set and the centre wobbles slightly

When cool, cover with cling wrap and refrigerate for several hours or overnight before cutting into bars. Serve with a drizzle of maple syrup.

IMG_4306I love the purple stains of the berry juice.

IMG_4318Please don’t forget the maple syrup before consuming. It brings the cheesecake to a whole new level.

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25 Comments leave one →
  1. June 4, 2009 11:39 am

    I don’t even eat cheesecake, but this looks tempting! Maple syrup and blueberries? yuMMy!

  2. Caro permalink
    June 11, 2009 6:32 pm

    Whoa, mama… They look delicious.

  3. Barb permalink
    June 11, 2009 9:11 pm

    For crumbling up your cookies, you could always use a plastic bag and a nice heavy bottle to use like a rolling pin.

    • Dawn permalink*
      June 11, 2009 9:29 pm

      I’d thought of that, but unfortunately, I don’t even have any Ziplock bags. My pantry is clearly lacking in some essential goods! :\

  4. ATIQQA permalink
    June 12, 2009 12:27 pm

    LOOKS YUMMY!!!!
    You don’t bake oreo cheesecake???
    Luv them <3

  5. BTA permalink
    June 12, 2009 4:37 pm

    An easy way my Mum taught me to crumble up the biscuits is to put them all into a Ziploc bag and crush them. This ensures that no crumb will go aflying! :)

  6. June 15, 2009 2:18 pm

    These cheesecake bars look so good! The maple and blueberry combo is a really nice one.

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