Baked cheesecake with Balsamic strawberries

  0

This rich and sweet cheesecake recipe is offset perfectly by tangy balsamic-macerated strawberries. You can also use sweet PX Sherry vinegar in place of the balsamic

 

Ingredients (serves 8 – 10)

CHEESECAKE

1 1/2 cups crumbed almond biscotti

6 tbs unsalted butter, melted

1kg cream cheese/neufchâtel

250g Mascarpone

1 3/4 cups + 2 tbs caster sugar

2 large eggs

BALSAMIC STRAWBERRIES

4 cups trimmed and quartered strawberries

1/4 cup good balsamic vinegar

2 tbsp brown sugar

Method

  • Carefully wrap the outside (only) of a high-sided (6 – 7cm) 25cm spring-form pan in heavy-duty foil, ensuring it is sealed against liquid. Double-wrap if necessary. Then, line the inside base with baking parchment
  • Combine the biscotti crumbs and the butter in a bowl and then press evenly onto the base of the pan. Refrigerate for at least half an hour
  • Heat oven to 180c
  • In a food mixer, work the cream cheese, mascarpone and 1¼ cups of sugar together until smooth
  • Add the eggs one at a time and beat until just blended
  • Spread this mixture over the crust in the pan, level the surface and place the pan in a large baking dish
  • Pour enough hot water into the baking dish to come halfway up the sides of the cake pan. Bake until the cheesecake is golden on top, and the centre has only a faint wobble when you gently shake it (about 70 mins)
  • Lift the pan from the water and cool on a cake rack for at least an hour. Then refrigerate overnight
  • One hour before serving, combine the strawberries, balsamic vinegar and 2 tbs of brown sugar in a bowl, then refrigerate until you are ready to serve