Maple Cherry Tiramisu Cheesecake

For the base

• 1 pack (200g) ladyfingers

For the chocolate syrup

• 200ml pure maple syrup (preferably amber maple syrup for its rich taste)
• 60ml water
• 2 tbsp cocoa powder

For the cheesecake layer

• 100ml pure maple syrup (preferably amber maple syrup for its rich taste)
• 450g cream cheese
• 250ml double cream
• 1 sachet (12g) of gelatine
• 1tsp vanilla extract
• 100g black forest berries, plus extra for decoration
• 4tbsp black cherry jam

To make the maple and chocolate syrup

1. In a saucepan, pour in the maple syrup, water and cocoa powder.
2. Whisk all ingredients together then bring to a simmer over medium to high heat for 5-10mins.
3. Remove syrup from the heat and set aside to cool completely.

For the base

1. Butter and line a 22cm loose-bottomed tin with baking parchment.
2. Quickly dunk the ladyfingers into the maple and chocolate syrup and arrange in the bottom and around the side of the cake tin. You may need to cut some ladyfingers in half to make sure everything fits and ladyfingers are trimmed to the height of the tin.

For the cheesecake filling

1. In a bowl, whip 200ml of double cream until it forms a soft peak. Keep aside.
2. In a standing mixer bowl (with the paddle attachment) mix the cream cheese, maple syrup and vanilla extract until smooth. Keep aside.
3. In a small saucepan pour 50ml of double cream then bring to a simmer over medium heat. Add the gelatine and stir until dissolved.
4. Fold the whipped cream into the cream cheese mixture then add the cream and gelatine mix.
5. Fold until you get a nice and smooth creamy texture.

Assembly

1. Pour half of the cheesecake filling into the prepared cake tin.
2. Sprinkle the black forest berries then cover with the remaining cheesecake filling.
3. Level the top using a spatula or a spoon.
4. Put the cheesecake in the fridge until set (about 4-6 hours or overnight).
5. Spread the black cherry jam on top of the cheesecake and sprinkle few black forest berries for decoration.
6. Run a knife around the edge of the cheesecake and release from the tin and serve.