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!


250g digestive biscuits
50mL SOOC Butter ‘Taste’ Olive Oil
1 T brown sugar
1 T honey
pinch ground nutmeg
250mL double cream
200g cream cheese, softened
2 T icing sugar
1 t vanilla essence
180g  strawberries,chopped
6 whole strawberries, cut in half
50mL SOOC 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.

**SUBSITUTIONS: Use the Persian Lime, Walnut or Almond Oils in place of the Butter Olive Oil and mix it up a bit with either Lavender, Espresso or Denissimo Balsamic Vinegars!