Cheesecake Tart with Baked Strawberries & Sweet Balsamic Dressing

Method

Preheat oven to 180C.

1. Prepare biscuit crumb base recipe, taking note of the additional black sesame seeds.

2. Transfer the rectangular flan tart tin to a refrigerator to allow the biscuit crumb base to cold set (approximately 10-15 minutes).

3. Combine cream cheese, sugar, vanilla paste and honey in the bowl of an electric mixer and mix until smooth and sugar has dissolved.

4. Using a spatula, fold through ricotta cheese until well combined.

5. Spoon generous amounts of the filling into the prepared flan tart tin with cold set biscuit crumb base.

6. Refrigerate until ready to serve.

Method — Baked Strawberries

1. Line a baking tray with greaseproof paper and arrange the strawberry halves evenly onto the paper.

2. Sprinkle generously with brown sugar, ensuring each strawberry segment is topped with sugar.

3. Place oven tray and bake until sugar has dissolved and strawberries have caramelised slightly.

4. Remove from oven and allow to cool slightly before serving.

Method — Sweet Balsamic Dressing

1. In a small saucepan add sugar and water and bring to the boil.

2. Reduce heat and allow to simmer until a caramel forms.

3. Carefully add the balsamic vinegar (warning: it might splatter in the hot caramel), stir in and remove pan from heat.

4. Allow to cool.

Method — To Serve

1. Arrange the baked strawberries on top of the cheesecake, drizzle with sweet balsamic dressing and garnish with an arrangement of baby basil leaves and a small sprinkling of black sesame seeds.