Vanilla and gingerbread cheesecakes

The recipe by the Chef at COCOMO Cocktail Bar & Restaurant

Use ready-made ginger cake as a base for these individual cheesecakes topped with strawberries infused in balsamic vinegar.

Ingredients

• 50g/2oz readymade gingerbread, sliced
• 450g/1lb cream cheese
• 250g/9oz caster sugar
• 250g/9oz crème fraîche
• 475ml/17fl oz double cream
• 2 vanilla pods seeds scraped out

For the strawberries
• 200g/7oz strawberries
• 2 tsp caster sugar
• 2 tsp balsamic vinegar

Preparation method

1. Place the gingerbread onto a tray and leave out overnight to dry.
2. When dry and hard, place into a food processor and pulse until fine crumbs are formed. Set to one side.
3. Place the cream cheese, caster sugar, crème fraîche, double cream and vanilla seeds into a large bowl. Whisk together until smooth.
4. Place the cream mixture into a plastic piping bag and carefully pipe into 4.5cm/2in deep by 5.5cm/2½in
   wide chefsÂ’ rings.
5. Smooth off the top with the back of a flat knife and place in the fridge for two hours to set.
6. When set, remove from the fridge and leave at room temperature for five minutes.
7. Place the ginger crumbs onto a plate and carefully pick up the chefsÂ’ rings and dip each end of the cheesecake into the ginger crumbs.
8. Lightly shake each cheesecake onto a plate, removing the ring.
9. Meanwhile, for the strawberries, heat a frying pan over a high temperature, add the strawberries and sugar to the frying pan and fry briefly for a minute, then pour over the balsamic and cook for a further 30 seconds.
10. To serve, spoon some of the strawberries onto the plate, alongside the cheesecake

Kokomo Cocktail Bar & Restaurant
Avenida Pernet, Urb. Atalaya Golf, TnzFRV1LwIo
+34 951 272 208
More Information

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