A really simple cheesecake recipe that marries the beautiful taste of strawberries with our barrel-aged balsamic. A great dessert to make when strawberries are in season.

Ingredients 

250g Digestive Biscuits

50g Butter

1 Tablespoon Brown Sugar

1 Tablespoon Honey

Pinch Ground Nutmeg

250mL Double Cream

200g Cream Cheese

2 Tablespoons Icing Sugar

1 Teaspoon Vanilla Essence

180g Chopped Strawberries

6 Whole Strawberries, Cut in Half

50mL Pukara Estate Barrel Aged Balsamic

Method

Process the biscuits into crumbs. Melt the butter, brown sugar, honey, and nutmeg in a small saucepan. Pour over biscuit crumb mix and combine well. Press into the base of a cling wrap-lined springform pan and refrigerate. Place the chopped strawberries in one bowl and cover with 40mL of the balsamic, then set aside. In another small bowl, place the halved strawberries and cover with the remaining balsamic, then refrigerate. In a large bowl, whip the double cream until peaks form. Beat in the cream cheese, icing sugar, and vanilla. Gently fold through the chopped strawberry mixture and spread over the biscuit base. Refrigerate until firm. Top with halved strawberries and keep in the fridge until ready to serve.