Cheesecake with strawberries and balsamic vinegar

Strawberries and balsamic vinegar were made for each other, as Frank Bordoni's irresistible cheesecake reveals
By Frank Bordoni
Cheesecake with strawberries and balsamic vinegar
  • Rating:
  • Serves: 4
  • Prep Time: 30 minutes
  • Effort: easy


  • 12 shortbread
  • 100 g unsalted butter, softened
  • 1 tsp clear honey
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract
  • 500 g mascarpone
  • 400 g strawberries

For the glaze

  • 2 tbsp clear honey
  • 1 tbsp balsamic vinegar


1. Crush the biscuits into crumbs. Heat the butter and honey together in a pan and add the biscuit crumbs, stirring well.

2. Place 4 metal rings on a tray and divide the crumb mixture between the rings, pressing down evenly to make the base. Set aside.

3. In a bowl mix together the icing sugar, vanilla and mascarpone cheese. Spoon the mixture into the rings and smooth down with a palette knife. Leave to set in the fridge for 5-10 minutes.

4. Gently warm the honey and balsamic vinegar together and set aside.

5. To serve, place the cheesecakes in the centre of each plate and remove carefully using a hot cloth or blowtorch. Decorate the tops with the strawberries and spoon over the honey and balsamic glaze.

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