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

Directions

• Place the gingerbread onto a tray and leave out overnight to dry.
• When dry and hard
• place into a food processor and pulse until fine crumbs are formed. Set to one side.
• Place the cream cheese
• caster sugar
• crème fraîche
• double cream and vanilla seeds into a large bowl. Whisk together until smooth.
• Place the cream mixture into a plastic piping bag and carefully pipe into 4.5cm/2in deep by 5.5cm/2½in wide chefs' rings.
• Smooth off the top with the back of a flat knife and place in the fridge for two hours to set.
• When set
• remove from the fridge and leave at room temperature for five minutes.
• Place the ginger crumbs onto a plate and carefully pick up the chefs' rings and dip each end of the cheesecake into the ginger crumbs.
• Lightly shake each cheesecake onto a plate
• removing the ring.
• 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 furthur 30 seconds.
• To serve
• spoon some of the strawberries onto the plate
• alongside the cheesecake.