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We hope you got benefit from reading it, now let’s go back to vanilla cheesecakes with roasted strawberry sauce recipe. You can cook vanilla cheesecakes with roasted strawberry sauce using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to prepare Vanilla Cheesecakes with Roasted Strawberry Sauce:
- Prepare graham cracker crumbs/crushed digestives
- You need unsalted butter, melted
- Use 8oz tub Philadelphia cream cheese
- Get lemon (zest and juice thereof)
- Get all purpose flour
- Provide confectioner's sugar/icing sugar
- Use pure vanilla extract
- Prepare egg
- Provide strawberries, washed and hulled, larger ones halved
- Provide white sugar
- Get coursely ground black pepper
- Get balsamic vinegar
Instructions to make Vanilla Cheesecakes with Roasted Strawberry Sauce:
- Put the strawberries and white sugar in a non-metallic bowl and stir. Refridgerate for one to three hours, to mascerate.
- preheat oven to 350C
- Mix crumbs and butter then divide mixture between the holes in a six hole muffin tin and press down firmly
- Cook for five minutes, then remove to cool
- In a stand mixer bowl, or with an electric hand mixer, beat together the cream cheese, lemon zest and juice, egg, flour, confectioner's sugar and vanilla extract
- When mixture is good and fluffy, pour it into the muffin tins. It should fill them all right up to the top.
- Put back into the oven for 20 minutes. Remove and set aside to cool. The middle will sink a little. When cool, put into the fridge to chill.
- Turn heat down to 160C.
- Put the strawberries in a deep oven dish with the balsamic vinegar and black pepper.
- Roast strawberries for 15-20 minutes. This is just enough time to make them get soft. You can give them a litle squash with a fork to make your sauce saucier.
- Allow sauce to cool. It can also be chilled in a plastic container until you need it.
- To serve the cheesecakes, run a knife down the side and pop them out. Put them on plates, and spoon over some strawberries and their sauce.
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