Balsamic Strawberry Cheesecake
250g digestive biscuits
1 tbls brown sugar
1 tbls honey
pinch ground nutmeg
250mL double cream
200g cream cheese
2 tbls icing sugar
1 tsp vanilla essence
180g chopped strawberries
6 whole strawberries cut in half
50mL Pukara Estate Barrel Aged Balsamic
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 base of a cling wrap lined spring form pan. Refrigerate.
Place the chopped strawberries in one bowl and cover with 40mL of the Balsamic, set aside. In another small bowl place the halved strawberries and cover with the rest of the balsamic and 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 till firm. Top with halved strawberries and keep in the fridge until ready to serve.