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Bold flavours - Almond Cheesecake with Balsamic Strawberries

Using bold flavours with traditionally savoury tones in sweet treats and desserts has become a popular baking trend, and with good reason. Big, bold combinations can really help to dial up flavour, and bring something new and unexpected to your sweet creations.

Combining an amaretti biscuit and almond base with a tangy sour cream topping, this creamy cheesecake is finished off with balsamic vinegar and honey soaked strawberries, giving this classic dinner party dessert a flavoursome twist that no one will be able to resist. The tart balsamic vinegar enhances the sweet juiciness of the strawberries beautifully, really helping the flavours pop. Trust us, it really works.


Preparing to bake

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This cheesecake will serve 16. It takes 1hr 50 minutes to make using your Chef stand mixer, plus 8 hours chilling time. Here’s what you’ll need:


For the crust:

225g amaretti biscuits, crushed
100g blanched almonds, finely chopped
150g unsalted butter, melted
Salt, to taste

For the filling:
900g full fat cream cheese
250g caster sugar
4 eggs, lightly beaten
1 1/2 tsp almond extract

For the sour cream topping:
400g sour cream
1 tbsp runny honey
1 tsp vanilla extract

For the strawberries:
2 tbsp balsamic vinegar
2 tbsp runny honey
300g strawberries, hulled- some halved, some quartered
60g toasted flaked almonds

Chef Stand mixer
Creaming beater
Food processor attachment
Knife blade
25cm (10”) springform tin
Bowl, small
Bowl, medium

Get ahead by measuring out your ingredients and preparing your baking area.

Getting started

Grease the tin and line with parchment paper. Fit the food processor attachment and knife blade to your stand mixer.

Add the crushed amaretti biscuits to the food processor bowl and fit the lid, ensuring it is locked into place. Pulse until the biscuits are the consistency of fine breadcrumbs. If you don’t have the food processor attachment you can place the biscuits in a sealed freezer bag and crush with a rolling pin instead.

Mixing the base

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Remove the food processor attachment and fit the K-Beater to your stand mixer. Add the almonds, butter, salt and crushed biscuits to the mixer bowl.

Attach the mixer bowl to the machine and fit the splash guard. Mix on speed 1 for 20 seconds, until combined.

Transfer the mixture into the prepared tin and level off with a spatula. Chill for 20 minutes in the fridge.

Making the filling

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Preheat the oven to 160ºC. Fit the creaming beater to your machine.

Attach a clean mixer bowl and then add in the cream cheese and sugar. Attach to the machine.

Mix on speed 1 for 20 seconds, until smooth. Add the egg and almond extract and mix on speed 1 for another 10-20 seconds, until combined.

Transfer the mixture into the springform tin and level with a spatula. Bake at 160ºC for 55 minutes.

Remove from the oven and leave to cool for 5 minutes. Leave the oven on as you will need it again for the next stage.

Topping the cheesecake

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Add the sour cream, honey and vanilla extract to a small bowl or your mixer bowl and stir to combine. Carefully spread the mixture over the top of the cheesecake and bake at 160ºC for 5 minutes.

Remove from the oven and set aside for 10 minutes. Run a palette knife around the sides to loosen and then transfer the cheesecake to a wire rack to cool completely for 1 hour, before chilling in the fridge for 8-12 hours.

The finishing touches

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Add the balsamic vinegar and honey to a medium bowl and stir to combine. Add the strawberries and toss until fully coated. Set aside to rest for 15 minutes at room temperature.

Remove the cheesecake from the fridge and top with the toasted flaked almonds and strawberries before serving.