Delightful Strawberry Cheesecake
1 cup rice flakes
60g butter, melted
1/4 cup brown sugar
1/4 cup ground almonds
250g strawberries, hulled and sliced
2 tablespoons red wine vinegar
2 tablespoons pure icing sugar
750g block Cream Cheese, softened
3/4 cup caster sugar
1 tablespoon lemon juice
1 tablespoon ground almond
1. Combine rice flakes, butter, sugar and almonds. Press into the base of a 22cm lined spring-form pan and bake at 180ÂºC for 15 minutes; allow to cool.
2. Toss together the strawberries, vinegar and icing sugar. Set aside for 10 minutes, stirring occasionally. Drain the strawberries, reserving the liquid.
3. Beat cream cheese and sugar until smooth. Add eggs, lemon juice and almond meal. Pour over the prepared crust, top with sliced strawberries and bake at 160ÂºC for 50 minutes. Allow to cool in the oven with the door ajar.
4. Heat reserved liquid over a low heat in a small saucepan until reduced by half. Brush syrup over cooled cheesecake.