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graham cracker crumbs unsalted butter cream cheese lemon flour sugar vanilla egg strawberries white sugar black pepper balsamic vinegar
Viewed: 61 - Published at: 2 years agoIngredients
- 1 cup graham cracker crumbs/crushed digestives
- 1/2 stick unsalted butter, melted
- 1 8oz tub Philadelphia cream cheese
- 1 lemon (zest and juice thereof)
- 1 tbsp all 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
Method
- Put the strawberries and white sugar in a non-metallic bowl and stir.
- Refridgerate for one to three hours, to mascerate.
- preheat oven to 350C
- Mix crumbs and butter then divide mixture between the holes in a six hole muffin tin and press down firmly
- Cook for five minutes, then remove to cool
- 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
- When mixture is good and fluffy, pour it into the muffin tins.
- It should fill them all right up to the top.
- 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.
- Turn heat down to 160C.
- Put the strawberries in a deep oven dish with the balsamic vinegar and black pepper.
- 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.
- Allow sauce to cool.
- It can also be chilled in a plastic container until you need it.
- 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.
