Strawberry Balsamic Cheesecake

Strawberry Balsamic Cheesecake
30 Mins
Prep time
90 Mins
Cooking time
Serves 12

What you need

  • 1/3 cup balsamic vinegar
  • 1/2 cups caster sugar
  • 2 punnets (500g) strawberries, halved
  • 1 1/4 cups (185g) sweet biscuit crumbs
  • 90g butter, melted
  • 750g PHILADELPHIA Block Cream Cheese, softened
  • 1 1/3 cups (330g) caster sugar, extra
  • 1 cup sour cream
  • 3 eggs

How to make it

  • COMBINE the balsamic vinegar and sugar in a large bowl, and stir until sugar is mostly dissolved. Add strawberries and stir to coat. Stand for 1 hour, then drain, reserving the syrup.
  • COMBINE the biscuit crumbs and butter in a small bowl. Press the mixture into base of a base and sides lined 24cm springform tin. Chill until firm.
  • BEAT the PHILLY and extra sugar with an electric mixer until smooth. Beat in the sour cream. Beat in the eggs, one at a time, until just combined.
  • ARRANGE half the strawberries over the prepared biscuit base. Pour the PHILLY mixture over the strawberries. Wrap the outside of the tin with two layers of foil and secure with string.  Place the tin in a large baking dish and fill the dish with enough boiling water to come halfway up the sides of the pan. Bake at 160ºC for 30-35 minutes then lightly cover with a sheet of foil to prevent over-browning. Bake a further 15 minutes or until cheesecake is just set. Cool in the oven for 1 hour with the door ajar.  Chill overnight.
  • PLACE reserved syrup in a small saucepan and bring to the boil. Simmer over medium heat for 5 minutes or until mixture is syrupy and reduced to 1/2 cup. Allow the syrup to cool before spooning it over the set cheesecake and topping with remaining strawberries.