Vanilla Cheesecakes with Roasted Strawberry Sauce

Name: Vanilla Cheesecakes with Roasted Strawberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Vanilla Cheesecakes with Roasted Strawberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!