Individual Strawberry Cheesecake with Honey Balsamic Glaze
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  • Prep time 30 '
  • Total time 30 '


  • 25 g reduced fat spread, melted
  • 100 g light digestive biscuits, crushed
  • 300 g Philadelphia Original
  • 1 tsp vanilla extract
  • 30 g icing sugar
  • 50 ml soured cream
  • 2 tbsp clear blossom honey
  • 1 tbsp balsamic vinegar
  • 200 g fresh strawberries, sliced


  • Arrange the ring moulds on a flat baking tray. Stir crumbs into melted fat. Divide between 6 x 7 cm ring moulds and press firmly into the bases. Chill well whilst preparing the filling.
  • Whisk together the Philadelphia, vanilla and icing sugar. Stir in the soured cream. Spoon the filling over the biscuit bases and smooth the surface. Chill well.
  • Meanwhile warm the honey and balsamic vinegar together to form a glaze.
  • Just before serving remove the ring moulds and decorate each cheesecake with the strawberry slices. Spoon over the honey glaze.


  • The easiest way to remove the ring moulds is to heat them slightly with a hot cloth.

Nutritional Information

Typical values Per Recipe
Energy 8442.0 kj
Energy 2016.0 kcal
Fat 139.8 g
Carb 153.6 g
Protein 36.0 g
Saturated fat 80.4 g
Salt 4.5 g
Dietary fibre 4.8 g
Sugars 105.0 g