Tangy Lime and Maple Syrup cheesecakes – Pescetarian Pleasures

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.

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?


14 Digestive biscuits

150g butter

1tsp cinnamon

600g cream cheese

4tbsp maple syrup

4 limes

Icing sugar for dusting

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.

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.

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.

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

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.