Vanilla Cheesecakes with Roasted Strawberry Sauce

Name: Vanilla Cheesecakes with Roasted Strawberry Sauce
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 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

Celeste @celeste_xtina_C00K5

Essex

Strawberries in a very grown up partnership with black pepper and balsamic vinegar, are taken to a whole new level when poured over very vanilla individual cheesecakes. Oh, Mama!

Celeste @celeste_xtina_C00K5

Essex

Strawberries in a very grown up partnership with black pepper and balsamic vinegar, are taken to a whole new level when poured over very vanilla individual cheesecakes. Oh, Mama!

Saved

Ingredients

40 mins

6 servings

1 cupgraham cracker crumbs/crushed digestives
1/2 stickunsalted butter, melted
18oz tub Philadelphia cream cheese
1lemon (zest and juice thereof)
1 tbspall purpose flour
5 tbspconfectioner's sugar/icing sugar
1 tbsppure vanilla extract
1egg
3 cupstrawberries, washed and hulled, larger ones halved
3 tbspwhite sugar
1 dashcoursely ground black pepper
1 tbspbalsamic vinegar

Saved

Steps

40 mins

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.