Cheesecake with strawberries and balsamic vinegar

Method

1. Crush the biscuits into crumbs. Heat the butter and honey together in a pan and add the biscuit crumbs, stirring well.

2. Place 4 metal rings on a tray and divide the crumb mixture between the rings, pressing down evenly to make the base. Set aside.

3. In a bowl mix together the icing sugar, vanilla and mascarpone cheese. Spoon the mixture into the rings and smooth down with a palette knife. Leave to set in the fridge for 5-10 minutes.

4. Gently warm the honey and balsamic vinegar together and set aside.

5. To serve, place the cheesecakes in the centre of each plate and remove carefully using a hot cloth or blowtorch. Decorate the tops with the strawberries and spoon over the honey and balsamic glaze.

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Ingredients

12 shortbread biscuits
100g unsalted Butter, softened
1 tsp clear honey
1 tbsp icing sugar
1 tsp vanilla extract
500g mascarpone cheese
400g Strawberries

For the glaze

2 tbsp clear honey
1 tbsp Balsamic vinegar

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