Strawberry & Rosemary Cheesecake with Toffeed Vanilla Balsamic

  • ~30 mins

  • ¾ cup of Plain Flour

  • ½ cup of Dessicated Coconut

  • ¼ cup of Caster Sugar

  • 150gm of Melted Butter

  • 500gm Cream Cheese

  • 150ml of fresh cream

  • ½ cup of caster sugar

  • Punnet of Strawberries

  • Small bunch of Rosemary

  • Yarra Valley Gourmet Foods Toffeed Vanilla Balsamic


Preheat oven to 180 degrees celsuis. Combine flour, coconut, sugar and melted butter in a mixing bowl and stir. Press mixture evenly across the base of a tin and bake for 15 minutes until golden. Set aside to cool.

Combine cream cheese, sugar and cream and beat with an electric mixer until soft and sugar is dissolved. Spoon on top of cooled base and spread evenly across tin. Place in fridge for an hour or two to set. In the meantime chop strawberries and sprinkle with a dusting of caster sugar. Finely chop rosemary and stir through strawberries, be sure to only add a small amount and taste, adding more if needed. Set aside to macerate.

Remove from tin on to serving platter. Scatter strawberries over the top and finally drizzle with the Toffee Balsamic.


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