Vanilla and Grasmere Gingerbread cheesecake with balsamic strawberries

Ingredients:(serves 8)


50g Readymade Grasmere Gingerbread slices 450g Cream cheese 250g Caster sugar 250g Crème fraiche 475ml Double cream 2 Vanilla pods scraped

For the strawberries: 200g Strawberries 2tsp Caster sugar 2 tsp Balsamic vinegar


Place the sliced gingerbread on a tray and leave out to dry overnight.

When dry, put in a food processor and pulse until fine crumbs are formed then set aside.

Place all the other ingredients into a bowl and whisk to a smooth cream. Place the cream mix into 2 inch rings, smooth over the top with a palate knife and set in fridge for 2 hours and then remove.

Sprinkle the crumbs over the top and bottom, remove the ring place on the plate and serve with the strawberries. For the strawberries, heat a frying pan over a high temperature.

Add the strawberries and sugar to the frying pan and fry briefly for a minute, then pour over the balsamic and cook for a further 30 seconds.
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