Vanilla Cream Cheesecake With Balsamic Strawberries

“A lovely special-occasion dessert. This cheesecake doesn't have a crust, so you might want to serve it with some tuiles or other biscuits for a bit of crunch. Overnight chilling of the cheesecake and chilling of the strawberries not included in prep time. Untested by me so times are estimated only. By chef Paul Wilson, printed in the Herald-Sun newspaper.”

Ingredients Nutrition


  1. Cheesecake: Preheat oven to 120deg C (250F).
  2. Put cheese, vanilla, lemon zest and 115g of the sugar into a mixing bowl. Beat until you have a creamy, smooth paste. Gradually add the egg yolks and then gradually stir in the sour cream.
  3. Beat the egg whites to soft peaks and gradually add the remaining 35g of sugar. Continue beating to a stiff, meringue-like texture.
  4. Fold the egg-white mixture into the cream cheese mixture.
  5. Prepare your 6cm diameter (2.5in) moulds. If using non-stick pudding or dariole moulds, spray lightly with oil or cooking spray. If using ramekins (ie NOT non-stick), line with 2 layers of cling wrap, being sure it overhangs the sides.
  6. Transfer the mixture into the moulds and place into a bain-marie (warm water bath). Cook for 20-25minutes, until risen and firm to touch. Remove from the tray and refrigerate overnight.
  7. Balsamic strawberries: Cut stalks off the strawberries and then cut in half lengthways.
  8. Combine vinegar and sugar in a pan and boil to a light syrup. Add the wine and allow to cool.
  9. Pour the cooled mixture over the halved strawberries and refrigerate until needed.
  10. To serve: Warm a small, sharp, thin knife in boiling water and run carefully around edge of cheesecake mould. Dip the mould briefly in boiling water for 30 seconds to loosen cheesecake, then invert onto serving plate. Arrange strawberries halves around the cake and drizzle them with a little of the balsamic syrup.

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