I must say that I am proud of myself for fulfilling my promise to post a second time this week for Canada Day. I am also celebrating a belated work anniversary, so I decided to tie it all together and bring something to share at my meeting today with my colleagues.
So I scrambled through my cupboards for something to make a Canadian themed recipe, and beside my jug of maple syrup, I found maple leaf cream cookies that I had bought during my trip to Banff recently (how touristy am I?). I thought about crushing them to make a crust, but then I wanted to preserve the beauty and shape of the maple leaf. So I decided simply to use them whole at the bottom of a cheesecake and to see what happens. I know, it sounds like a lazy person’s recipe, but sometimes quick and easy is the way to go for busy people!
My recipe takes less than 20 minutes of preparation and mixing. Then it’s 2 hours of refrigeration and voila. I warned my colleagues at the hospital that this was an experimental recipe, but they devoured them and came back for seconds.
Enjoy, and have a happy Canada Day long weekend!
350g maple leaf cream cookies
1 1/2 tsp gelatine
2 tbsp water
8 oz cream cheese
3/4 cup heavy cream
1 tsp vanilla extract
1/3 cup caster sugar
125g white chocolate, melted
185g dark (semi-sweet) chocolate
2 1/2 oz butter, chopped coarsely
Grease an 8×12 inch rectangular pan. Line the base and long sides with parchment paper, extending the paper 2 inches over the sides. Place the cookies over the base of the pan.
In a small heatproof bowl, sprinkle the gelatine over the 2 tbsp water. Place the bowl in a saucepan of simmering water and stir until gelatine dissolves. Let cool for 5 minutes.
In the bowl of a stand mixer, beat the cream cheese, heavy cream, vanilla and sugar on medium speed until smooth. Stir in the gelatine mixture and white chocolate. Pour the cheesecake mixture over the cookies and refrigerate for 2 hours.
Heat a small saucepan over low heat. Add the semi-sweet chocolate and butter; stir until melted and smooth. Spread evenly over the cheesecake. Refrigerate overnight before cutting.
To store: Place the squares in an airtight container in the fridge for up to 2 days.