Ingredients
- 1 cup graham cracker crumbs/crushed digestives
- 1/2 stic kunsalted butter, melted
- 1 8oz tub Philadelphia cream cheese
- 1 lemon (zest and juice thereof)
- 1 tbspall purpose flour
- 5 tbsp confectioner's sugar/icing sugar
- 1 tbsp pure vanilla extract
- 1 egg
- 3 cup strawberries, washed and hulled, larger ones halved
- 3 tbsp white sugar
- 1 dash coursely ground black pepper
- 1 tbsp balsamic vinegar
Instructions
1_ Put the strawberries and white sugar in a non-metallic bowl and stir. Refridgerate for one to three hours, to mascerate.2_ preheat oven to 350C
3_ Mix crumbs and butter then divide mixture between the holes in a six hole muffin tin and press down firmly
4_ Cook for five minutes, then remove to cool
5_ In a stand mixer bowl, or with an electric hand mixer, beat together the cream cheese, lemon zest and juice, egg, flour, confectioner's sugar and vanilla extract
6_ When mixture is good and fluffy, pour it into the muffin tins. It should fill them all right up to the top.
7_ Put back into the oven for 20 minutes. Remove and set aside to cool. The middle will sink a little. When cool, put into the fridge to chill.
8_ Turn heat down to 160C.
9_ Put the strawberries in a deep oven dish with the balsamic vinegar and black pepper.
10_ Roast strawberries for 15-20 minutes. This is just enough time to make them get soft. You can give them a litle squash with a fork to make your sauce saucier.
11_ Allow sauce to cool. It can also be chilled in a plastic container until you need it.
12_ To serve the cheesecakes, run a knife down the side and pop them out. Put them on plates, and spoon over some strawberries and their sauce.
Comments
Post a Comment