Strawberry Balsamic Cheesecake

1. 1

   Combine the balsamic vinegar and sugar in a large bowl, and stir until sugar is mostly dissolved.

2. 2

   Add strawberries and stir to coat.

3. 3

   Stand for 1 hour, then drain, reserving the syrup.

4. 4

   Combine the biscuit crumbs and butter in a small bowl.

5. 5

   Press the mixture into base of a base and sides lined 24cm springform tin.

6. 6

   Chill until firm.

7. 7

   Beat the Philly* and extra sugar with an electric mixer until smooth.

8. 8

   Beat in the sour cream.

9. 9

   Beat in the eggs, one at a time, until just combined.

10. 10

    Arrange half the strawberries over the prepared biscuit base.

11. 11

    Pour the Philly* mixture over the strawberries.

12. 12

    Wrap the outside of the tin with two layers of foil and secure with string.

13. 13

    Place the tin in a large baking dish and fill the dish with enough boiling water to come halfway up the sides of the pan.

14. 14

    Bake at 160 degrees C for 30-35 minutes then lightly cover with a sheet of foil to prevent over-browning.

15. 15

    Bake a further 15 minutes or until cheesecake is just set.

16. 16

    Cool in the oven for 1 hour with the door ajar.

17. 17

    Chill overnight.

18. 18

    Place reserved syrup in a small saucepan and bring to the boil.

19. 19

    Simmer over medium heat for 5 minutes or until mixture is syrupy and reduced to 1/2 cup.

20. 20

    Allow the syrup to cool before spooning it over the set cheesecake and topping with remaining strawberries.

* Per serving · 4 servings · Values may vary.