//]]> Recipe of Award-winning Vanilla Cheesecakes with Roasted Strawberry Sauce | Make Your Favorite Restaurant Dishes At Home!

20/02/2021 14:23

Recipe of Award-winning Vanilla Cheesecakes with Roasted Strawberry Sauce

by Michael Schneider

Vanilla Cheesecakes with Roasted Strawberry Sauce
Vanilla Cheesecakes with Roasted Strawberry Sauce

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, vanilla cheesecakes with roasted strawberry sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vanilla Cheesecakes with Roasted Strawberry Sauce is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Vanilla Cheesecakes with Roasted Strawberry Sauce is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have vanilla cheesecakes with roasted strawberry sauce using 12 ingredients and 12 steps. Here is how you cook that.

 

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The ingredients needed to make Vanilla Cheesecakes with Roasted Strawberry Sauce:
  1. Prepare 1 cup graham cracker crumbs/crushed digestives
  2. Make ready 1/2 stick unsalted butter, melted
  3. Make ready 1 8oz tub Philadelphia cream cheese
  4. Prepare 1 lemon (zest and juice thereof)
  5. Make ready 1 tbsp all purpose flour
  6. Make ready 5 tbsp confectioner's sugar/icing sugar
  7. Prepare 1 tbsp pure vanilla extract
  8. Take 1 egg
  9. Get 3 cup strawberries, washed and hulled, larger ones halved
  10. Take 3 tbsp white sugar
  11. Make ready 1 dash coursely ground black pepper
  12. Get 1 tbsp balsamic vinegar


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Steps to make Vanilla Cheesecakes with Roasted Strawberry Sauce:
  1. Put the strawberries and white sugar in a non-metallic bowl and stir. Refridgerate for one to three hours, to mascerate.
  2. preheat oven to 350C
  3. Mix crumbs and butter then divide mixture between the holes in a six hole muffin tin and press down firmly
  4. Cook for five minutes, then remove to cool
  5. 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
  6. When mixture is good and fluffy, pour it into the muffin tins. It should fill them all right up to the top.
  7. 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.
  8. Turn heat down to 160C.
  9. Put the strawberries in a deep oven dish with the balsamic vinegar and black pepper.
  10. 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.
  11. Allow sauce to cool. It can also be chilled in a plastic container until you need it.
  12. 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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