Cheesecake, a classic dessert loved for its simple preparation, can be elevated to a Michelin-style experience with just one secret ingredient. Flavour expert Phil Bianchi, founder of The Gift of Oil, reveals that a drizzle of balsamic vinegar can transform the creamy treat into a gourmet delight.
Bianchi explains that balsamic vinegar, a kitchen staple found in most households, adds a rich and fruity flavour that complements the cheesecake’s creamy texture. He emphasizes that this isn’t just any vinegar; the addition of a quality balsamic, like infused varieties with chocolate, coffee, or black cherry, can elevate the dessert to a whole new level.
While balsamic cheesecake might sound unusual, Bianchi insists that it’s a winning combination. He suggests experimenting with different infused balsamic varieties to create unique flavour profiles.
Beyond cheesecake, balsamic can also enhance other desserts like strawberries and ice cream, chocolate brownies, or pavlova. It’s a versatile ingredient that can add a touch of sophistication to any sweet treat.
To try this Michelin-inspired cheesecake, simply follow this easy recipe:
Ingredients:
* 250g digestive biscuits
* 100g melted butter
* 600g soft cheese
* 100g icing sugar
* 284ml pot double cream
* Drizzle of balsamic
Method:
1. Grease and line a 23cm loose-bottomed tin with baking parchment.
2. Crush the digestive biscuits to crumbs in their packet or a ziplock bag using a rolling pin.
3. Pour the crumbs into a large mixing bowl and add the melted butter. Mix until the crumbs are coated.
4. Tip the biscuit base into the tin and press down evenly.
5. Transfer to the fridge to chill for one hour until firmly set.
6. In a bowl, combine the soft cheese and icing sugar and beat until smooth.
7. Add the double cream and continue beating until the mixture is combined.
8. Spoon the cream mixture onto the biscuit base and smooth the top of the cheesecake down.
9. Leave to set in the fridge overnight.
10. Bring the cheesecake to room temperature, about 30 minutes before serving.
11. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down.
12. Slip the cake onto a serving plate, removing the lining paper and base.
13. Finally, drizzle over decorative balsamic vinegar and enjoy!
This simple addition of balsamic vinegar can turn your everyday cheesecake into a truly memorable dessert. So, next time you’re craving a sweet treat, don’t hesitate to try this Michelin-inspired twist on a classic.
