The strong flavours of bigleaf maple syrup work well with the richness of cream. I have made several versions of this dessert over the years. One memorable experiment was to replace half the cream cheese with goat cheese. The tang of the goat cheese helped to balance the sweetness of the dessert. You can also make many variations by combining the cake with wild berry jam, jelly, or syrup.
Crust
1 cup (250 mL) butter, melted
1 cup (250 mL) flour
1 cup (250 mL) oatmeal
1 cup (250 mL) brown sugar
1 cup (250 mL) ground hazelnuts
1 tsp (5 mL) vanilla
Filling
1 lb (454 g) cream cheese
½ cup (125 mL) bigleaf maple syrup
5 eggs
2 cups (500 mL) sour cream
1 tsp (5 mL) vanilla
1 tsp (5 mL) lemon juice
Preheat the oven to 350°F (180°C).
In a large bowl, combine the melted butter, flour, oatmeal, sugar, hazelnuts, and vanilla. Stir well to mix and work with your hands until a crumbly mixture is formed. Press evenly into the sides and bottom of a 10-inch (25 cm) springform pan lined with parchment paper.
Place the cream cheese in a large bowl. Use an electric hand mixer on the lowest speed to beat the cream cheese until smooth. Add the maple syrup; add the eggs one at a time until incorporated. Add the sour cream, vanilla, and lemon juice. Beat at low speed until smooth and pour the filling onto the crust.
Bake for 45 minutes to 1 hour, then turn the oven off and leave the cake in the oven with the door open for a half hour. Transfer to a cooling rack and cool to room temperature. Cover with plastic wrap and refrigerate for at least 1 hour. Serve with your favourite wild berry jam or jelly, thinned with a little lemon juice to obtain a pouring consistency.
MAKES 8–12 PORTIONS