Canadian Flag Cheesecake (Canada Day)
Make this creamy, smooth and delicious Canadian flag cheesecake for the celebration of Canada Day.
Yield
12 servingsPrep
10 minCook
8 minReady
116 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| ½ | cup |
walnuts
lightly toasted |
|
| 1 | cup |
graham wafer crumbs
prefer whole wheat |
* |
| 1 | large |
eggs
or you can use 1 egg white |
|
| 1 | tablespoon |
canola oil
or olive oil |
|
| 1 | tablespoon |
butter, unsalted
melted |
|
| ⅛ | teaspoon |
salt
or 1 pinch |
|
| For the filling | |||
| 8 | ounces |
cream cheese (reduced-fat)
softened |
*
|
| ¼ | cup |
sour cream, light
|
|
| 2 | large |
eggs
|
|
| 6 | tablespoons |
maple syrup
divided |
|
| 1 | cup |
strawberries
freshly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 118 | ml |
walnuts
lightly toasted |
|
| 237 | ml |
graham wafer crumbs
prefer whole wheat |
* |
| 1 | large |
eggs
or you can use 1 egg white |
|
| 15 | ml |
canola oil
or olive oil |
|
| 15 | ml |
butter, unsalted
melted |
|
| 0.6 | ml |
salt
or 1 pinch |
|
| For the filling: | |||
| 231.2 | ml/g |
cream cheese (reduced-fat)
softened |
*
|
| 59 | ml |
sour cream, light
|
|
| 2 | large |
eggs
|
|
| 9E+1 | ml |
maple syrup
divided |
|
| 237 | ml |
strawberries
freshly sliced |
|
Directions
For the crust:
Preheat oven to 325℉ (160℃) F.
Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
Whisk egg or egg white in a medium bowl until frothy. Stir in the crumb mixture, butter, oil and salt; combine well.
Press the mixture into the bottom and ½ inch up the sides of a 11 by 8-inch removable-bottom rectangular tart pan.
Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
For the filling:
Increase the oven temperature to 350℉ (180℃).
Beat cream cheese, sour cream, eggs and 4 tablespoons maple syrup in a medium bowl with an electric mixer on low speed until smooth. Spread the filling evenly, being careful not to break up the delicate crust.
Bake for 30 to 35 minutes, or until the cheesecake is set. Cool on a wire rack completely.
Arrange strawberries on top the cheesecake to make a Canadian flag. Brush with remaining tablespoons of maple syrup. Chill for at least 2 hours or overnight.
