Tangy Lime and Maple Syrup cheesecakes

We met Barb and Dale in Cuba earlier this year. They are from Ontario and we bonded playing Yahtzee on a rainy morning, at a beachside resort. Little did we know, that they would be over to Barcelona to visit us within 6 months, bringing 2 litres of some of the finest maple Syrup that Canada has to offer.

maple-syrup

What a treat! This stuff is like delicious, rich, liquid gold. The main recipe I usually use maple syrup in, is Pecan Pie, and I´ve already made 2 of those in the last month! I decided to incorporate the syrup with lime in some small cheesecakes and I think it works really well, don´t you think?

lime-cheesecake-ingredients2

Ingredients:

14 Digestive biscuits

150g butter

1tsp cinnamon

600g cream cheese

4tbsp maple syrup

4 limes

Icing sugar for dusting

biscuit-crush

Crush the Digestive biscuits in a bowl using a wooden muddler or rolling pin handle. Some people blitz them in a food processor, but I prefer to leave some chunks, so the base has some texture. Melt the butter in a pan on a low heat and pour over the biscuit crumbs. Add the cinnamon and mix well.

butter-pour

Place the moulds onto a tray covered with baking paper and line the inside of the moulds with baking paper too. Divide the mixture between 8 moulds (mine are 8×4 cms) and press the base down with the muddler.

cake-base-full

Meanwhile, prepare the limes. We want the zest of 4 limes but only juice 2 of them. The limes are pretty potent and too much juice means the cheesecakes probably won´t set properly.

lime-zest

In another bowl add the maple syrup, lime juice and zest to the cream cheese and stir thoroughly.

pour-lime-juice

Spoon the mixture into the moulds, smoothing off the top with a spoon. Leave to set in the fridge for a few hours, before serving.

cheesecake-set

2 Comments Add yours

  1. Krystal-Joy says:

    OMG! This Looks out of this world!!
    I can’t wait to try making this myself. Yummy!

    Like

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