Cheesecake à la vanille at aux fraises
for the base
90g butter, melted
150g whole-wheat digestive biscuits, crushed
for the cheesecake filling
450g cream cheese
150g caster sugar
seeds from one vanilla pod
for the strawberries
one handful of strawberries
4 tbsp caster sugar
a drizzle of balsamic vinegar
Preheat the oven to 140°C (see note above).
Place the melted butter and crushed biscuits into a bowl and mix until homogeneous. Line the bottom of a 18cm cake tin with it, gently pressing down with the back of a spoon.
Chill while you get on with the filling.
In a large bowl, combine the cream cheese, caster sugar, eggs and vanilla seeds using a hand-held whisk.
Pour it onto the biscuit base. And bake in a bain-marie for one hour or until just set.
Allow to cool on a rack. Then transfer the the fridge and chill for at least 4 hours.
Run a hot knife around the edges of the cheesecake and remove it from its tin. You can smooth the sides by pressing a hot spatula (dipped in almost boiling water, then quickly dried) around the edges.
Dice the strawberries, and combine with the sugar and vinegar. Set aside for an hour or two until all juicy.
To serve, you can either top the cheesecake with the strawberries, or slice the cheesecake into neat rectangles, then serve it along with the strawberries and perhaps a macaron filled with strawberry jam.