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Ginger & vanilla cheesecake with balsamic strawberries  picture

Ginger & vanilla cheesecake with balsamic strawberries

Serves 8
Cooks in
Difficulty Easy
James MartinDesserts


For the cheesecake

50g ready-made gingerbread, sliced
450g cream cheese
250g caster sugar
250g crème fraîche
475ml double cream
2 vanilla pods, slit and seeds scraped

For the strawberries

200g strawberries
2tsp caster sugar
2tsp balsamic vinegar


1. For the cheesecake, place the sliced gingerbread on a tray and leave at room temperature to dry out overnight. When dry, place in the bowl of a food processor and pulse to fine crumbs. Set aside.

2. Place the cream cheese, sugar, crème fraîche, double cream and vanilla seeds in a large bowl and whisk to a smooth cream. Spoon the mixture into eight, 12cm chef rings. Smooth over the top with a palate knife and set in the fridge for 2 hrs then sprinke the giner crumbs over the top and bottom of the cheesecakes. Chill in the fridge until ready to serve.

3. For the strawberries, heat a frying pan over a high heat. Add the strawberries and sugar to the frying pan and fry briefly for 1 min, then pour over the balsamic vinegar and cook for a further 30 secs.

4. To serve, remove the rings from the cheesecakes and place on a plate with the strawberries.

Recipe cta

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