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1
Cheesecake: Preheat oven to 120deg C (250F).
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2
Put cheese, vanilla, lemon zest and 115g of the sugar into a mixing bowl.
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3
Beat until you have a creamy, smooth paste.
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4
Gradually add the egg yolks and then gradually stir in the sour cream.
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5
Beat the egg whites to soft peaks and gradually add the remaining 35g of sugar.
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6
Continue beating to a stiff, meringue-like texture.
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7
Fold the egg-white mixture into the cream cheese mixture.
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8
Prepare your 6cm diameter (2.5in) moulds.
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9
If using non-stick pudding or dariole moulds, spray lightly with oil or cooking spray.
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10
If using ramekins (ie NOT non-stick), line with 2 layers of cling wrap, being sure it overhangs the sides.
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11
Transfer the mixture into the moulds and place into a bain-marie (warm water bath).
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12
Cook for 20-25minutes, until risen and firm to touch.
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13
Remove from the tray and refrigerate overnight.
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14
Balsamic strawberries: Cut stalks off the strawberries and then cut in half lengthways.
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15
Combine vinegar and sugar in a pan and boil to a light syrup.
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16
Add the wine and allow to cool.
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17
Pour the cooled mixture over the halved strawberries and refrigerate until needed.
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18
To serve: Warm a small, sharp, thin knife in boiling water and run carefully around edge of cheesecake mould.
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19
Dip the mould briefly in boiling water for 30 seconds to loosen cheesecake, then invert onto serving plate.
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20
Arrange strawberries halves around the cake and drizzle them with a little of the balsamic syrup.
