Vanilla and Grasmere Gingerbread cheesecake with balsamic strawberries
14 SEPTEMBER 2012
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.