Strawberry Rose Balsamic Cheesecake | Cameron Hamilton

Cameron Hamilton

Name: Strawberry Rose Balsamic Cheesecake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: SIGNATURE SELECTS Balsamic Vinegar; Strawberry Sunrise Papaya; Morton & Bassett Spices Vanilla Extract, Pure; Daisy Light Sour Cream; Open Nature Eggs, Brown, Free Range, Large; Cake Mate Sugar, Blue; Land O Lakes Butter, with Olive Oil & Sea Salt; SIGNATURE SELECTS Wafer Cookies, Vanilla Creme; O Organics Cream Cheese Spread Tub; Land O Lakes Butter Spread, Garlic & Herb

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Strawberry Rose Balsamic Cheesecake

Serves 235 mins prep45 mins cook

Strawberry Rose Balsamic Cheesecake

0 servings

What you need

tbsp balsamic vinegar

cup strawberry

Morton & Bassett Spices Vanilla Extract, Pure

tsp vanilla extract

cup sour cream

Open Nature Eggs, Brown, Free Range, Large

egg

cup granulated sugar

Land O Lakes Butter, with Olive Oil & Sea Salt

cup unsalted butter

SIGNATURE SELECTS Wafer Cookies, Vanilla Creme

ice cream sandwich

cream cheese

Land O Lakes Butter Spread, Garlic & Herb

sweet butter

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Instructions

Preheat oven to 350°F. Mix vanilla wafer crumbs and melted butter, press into 9-inch springform pan. Bake 10mins, cool. In a large bowl, cream together cream cheese and sugar, add rose water. Incorporate eggs one at a time. Blend in sour cream and vanilla. Pour into crust, smooth top, bake 50-60mins. Simultaneously, combine strawberries, sugar, balsamic vinegar in a saucepan. Cook till soft and syrupy. Cool. Remove cheesecake from oven, cool on wire rack for 10mins. Run knife around pan edge, cool further for 1 hour. Refrigerate 4 hours or overnight. Spread strawberry topping over chilled cheesecake.

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