Vanilla Cheesecakes with Roasted Strawberry Sauce


  • 1 cup graham cracker crumbs/crushed digestives
  • 1/2 stic kunsalted butter, melted
  • 1 8oz tub Philadelphia cream cheese
  • 1 lemon (zest and juice thereof)
  • 1 tbspall 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. Refridgerate for one to three hours, to mascerate.

2_ preheat oven to 350C

3_ Mix crumbs and butter then divide mixture between the holes in a six hole muffin tin and press down firmly

4_ Cook for five minutes, then remove to cool

5_ 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

6_ When mixture is good and fluffy, pour it into the muffin tins. It should fill them all right up to the top.

7_ Put back into the oven for 20 minutes. Remove and set aside to cool. The middle will sink a little. When cool, put into the fridge to chill.

8_ Turn heat down to 160C.

9_ Put the strawberries in a deep oven dish with the balsamic vinegar and black pepper.

10_ Roast strawberries for 15-20 minutes. This is just enough time to make them get soft. You can give them a litle squash with a fork to make your sauce saucier.

11_ Allow sauce to cool. It can also be chilled in a plastic container until you need it.

12_ To serve the cheesecakes, run a knife down the side and pop them out. Put them on plates, and spoon over some strawberries and their sauce.