This is a really simple cheesecake recipe that marries the beautiful taste of strawberries with our barrel aged balsamic. Make this dessert when strawberries are in season!


250 g digestive biscuits
50 mL Butter ‘Taste’ Olive Oil
1 Tbsp brown sugar
1 Tbsp honey
pinch ground nutmeg
250 mL double cream
200 g cream cheese, softened
2 Tbsp icing sugar
1 tsp vanilla essence
180 g  strawberries,chopped
6 whole strawberries, cut in half
50 mL Dark Chocolate Dark 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 Chocolate Dark 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 until firm. Top with halved strawberries and keep in the fridge until ready to serve.


Persian Lime Olive Oil
Almond Oil

Lavender Dark Balsamic
Espresso Dark Balsamic
Denissimo Balsamic Reduction