Balsamic Cheesecake

A perfect dessert

A balsamic cheese cake, a perfect dessert and best still this beautifully creamy and luscious cheesecake can be enjoyed any time of the year.

Our recipe can be adapted so that you can add your own twist to it, you can top this dessert with any desired fruit, especially fruits that are in season. We recommend, strawberries, blackberries or even slices of lime.



  • Butter and line a 23cm loose-bottomed tin with baking parchment. Crush digestive biscuits to crumbs using a rolling pin.
  • Put in a bowl and pour over 100g melted butter. Mix until the crumbs are coated. Tip into the tin and press down evenly into the. Chill in the fridge for 1 hr to set firmly.
  • Place soft cheese and icing sugar in a bowl, then beat until smooth.
  • Tip in double cream and continue beating until the mixture is combined.
  • Spoon the cream mixture onto the biscuit base.
  • Smooth the top of the cheesecake down. Leave to set in the fridge overnight.
  • Bring the cheesecake to room temperature, about 30 mins before serving.
  • To un-mould, place the base on top of a can, then gradually pull the sides of the tin down.
  • Slip the cake onto a serving plate, removing the lining paper and base.
  • Drizzle over decorative stripes of the Chocolate & Coffee or Blueberry & Vanilla Balsamic
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