Big Cakes: Strawberry, Mint and Balsamic Cheesecake

Name: Big Cakes: Strawberry, Mint and Balsamic Cheesecake
Yield: Serves 10-12
Ingredients: 50 g unsalted butter, melted, plus more for the tin; 300 g dark chocolate digestive biscuits; 10 large mint leaves, finely chopped; 300 g strawberries, thinly sliced; 1 tsp balsamic vinegar; 1 tbsp icing sugar; 3 tsp gelatine crystals; 250 g unsalted cream cheese, at room temperature; 300 ml double cream; 1 tsp vanilla extract; 3 large egg yolks; 45 g golden caster sugar; few sprigs of mint; 150-200 g strawberries

Preparation info

Serves
10-12

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

I find many cheesecakes too dense, but not this exceptionally light, summery version. The balsamic vinegar enhances the flavour of the strawberries wonderfully.

Ingredients

For the Base

50 g unsalted butter, melted, plus more for the tin
300 g dark chocolate digestive biscuits

Cake
Baking
Vegetarian

Method

Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½. Butter very well the base and sides of a 23cm diameter, 7.5cm deep, round springform tin, making sure the flat side of the springform base is uppermost (the lipped side makes it hard to remove the cheesecake).