Ingredients Checklist
- 3 tsp powdered gelatine
- ¼ cup hot water
- 750g cream cheese, at room temperature
- 1 cup caster sugar
- 375g smooth ricotta, at room temperature
- ½ cup lemon juice
- 6 tbsp balsamic glaze
- Edible flowers and basil leaves, to garnish
BASE
- 400g Digestive biscuits
- 180g butter, melted & Cooled
STRAWBERRIES
- 500g strawberries, hulled
- 100g caster sugar
Instructions
- Line bottom and sides of six 10cm spring form cake tins with baking paper, ensuring the baking paper extends 3cm above the rim of the tins.
- Crush biscuits until fine in a food processor and transfer to a bowl.
- Add butter and mix until combined.
- Divide evenly between the tins and, using a flat-bottomed glass, press firmly to form a biscuit layer. Refrigerate for 30 minutes.
- Sprinkle gelatine over hot water, stir to dissolve.
- Process cream cheese and sugar until smooth in a food processor.
- Add ricotta and process until smooth.
- Add lemon juice and gelatine (cooled slightly) and pulse to combine.
- Pour evenly between the tins and refrigerate for at least six hours.
- Roughly chop half the strawberries and halve the remainder.
- Place chopped strawberries, sugar and 1 tablespoon water in a small saucepan and simmer over low heat for five minutes or until the strawberries have collapsed.
- Blend with a stick blender until smooth, add the strawberry halves, mix to combine and allow to sit for ten minutes. Refrigerate to cool.
- To serve, unmold the cheesecakes, place onto a plate and top with strawberries.
- Drizzle with strawberry sauce and balsamic and garnish with flowers and basil.
