Maple cheesecake


6 to 8 servings
90 minutes + 12 hours refrigeration


12 Oreo cookies
6 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


Choice of fresh fruit
Maple syrup


  1. 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.
  2. 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.
  3. 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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