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1
Put the strawberries and white sugar in a non-metallic bowl and stir.
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2
Refridgerate for one to three hours, to mascerate.
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3
preheat oven to 350C
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4
Mix crumbs and butter then divide mixture between the holes in a six hole muffin tin and press down firmly
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5
Cook for five minutes, then remove to cool
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6
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
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7
When mixture is good and fluffy, pour it into the muffin tins.
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8
It should fill them all right up to the top.
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9
Put back into the oven for 20 minutes.
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10
Remove and set aside to cool.
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11
The middle will sink a little.
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12
When cool, put into the fridge to chill.
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13
Turn heat down to 160C.
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14
Put the strawberries in a deep oven dish with the balsamic vinegar and black pepper.
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15
Roast strawberries for 15-20 minutes.
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16
This is just enough time to make them get soft.
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17
You can give them a litle squash with a fork to make your sauce saucier.
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18
Allow sauce to cool.
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19
It can also be chilled in a plastic container until you need it.
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20
To serve the cheesecakes, run a knife down the side and pop them out.
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21
Put them on plates, and spoon over some strawberries and their sauce.
