Vanilla Cream Cheesecake With Balsamic Strawberries

Name: Vanilla Cream Cheesecake With Balsamic Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g cream cheese; 1 vanilla pod, seeded; 2 lemons, zest of; 150 g caster sugar; 2 eggs, separated; 225 g sour cream; 75 ml balsamic vinegar; 200 g caster sugar; 100 ml sparkling shiraz wine; 400 g strawberries

Servings: persons

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

833

kcal

Calories

Fat

109

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 10 ingredients. The key ingredients include: 225 g cream cheese, 1 vanilla pod, seeded, 2 lemons, zest of, 150 g caster sugar, and more.

Yes, Vanilla Cream Cheesecake With Balsamic Strawberries 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!