June 04, 2013 - 14:26 BST hellomagazine.com Hazelnut and tonka bean cheesecake with balsamic roasted strawberries recipe from Gordon Ramsay's restaurant, York & Albany IngredientsCheesecake600g Cream cheese 185g Sugar 3 Tonka bean grated 75g Mascarpone 150g Double cream Hazelnut Tuille 180g Icing sugar 75g Plain flour 85g Pasteurised egg whites 85g Melted butter - cool 150g Hazelnuts - toasted Black pepper - Ground 300g English strawberries 200ml Balsamic vinegar 50g Sugar Baby basil to garnish Method 1. Preheat the oven to 180 C 360 F, gas mark 4 ½ fan. 2. In a mixing bowl, mix together the cream cheese, sugar, mascarpone and double cream on high until smooth, then grate in the Tonka beans. 3. Mix together and place into a piping bag then rest in the fridge. 4. Toast the hazelnuts in a pan, let them cool, then crush with a rolling pin. 5. For the tuilles, mix the icing sugar and the flour together with the egg whites and mix. Grind a lot of black pepper into the mix. 6. Set up baking trays with silpat mats or parchment/wax paper on top, using a pastry brush, brush the tuille mix across the mat, sprinkle the hazelnuts and place into an oven for 3-4 minutes. 7. When ready remove and leave to cool. 8. Quarter the strawberries then coat in sugar. Heat a small pan, once very hot add the strawberries and a splash of balsamic vinegar and cook till caramelised, remove from heat and put aside to rest, leaving them stewing in the syrup. 9. For plating, make a layer of tuille, then another layer piping the cheesecake, then another tuille then cheesecake and so on, finishing with a tuille layer on top, place the strawberries on top and then pour on the syrup from the strawberries, garnish with the baby basil.