Ingredients for 6
- 25 g reduced fat spread, melted
- 100 g light digestive biscuits, crushed
- 300 g Philadelphia Original
- 1 tsp vanilla extract
- 30 g icing sugar
- 50 ml soured cream
- 2 tbsp clear blossom honey
- 1 tbsp balsamic vinegar
- 200 g fresh strawberries, sliced
Instructions
- Arrange the ring moulds on a flat baking tray. Stir crumbs into melted fat. Divide between 6 x 7 cm ring moulds and press firmly into the bases. Chill well whilst preparing the filling.
- Whisk together the Philly, vanilla and icing sugar. Stir in the soured cream. Spoon the filling over the biscuit bases and smooth the surface. Chill well.
- Meanwhile warm the honey and balsamic vinegar together to form a glaze.
- Just before serving remove the ring moulds and decorate each cheesecake with the strawberry slices. Spoon over the honey glaze.
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