Vanilla Cheesecakes with Roasted Strawberry Sauce

• 1 cup graham cracker crumbs/crushed digestives
• 1/2 stick unsalted butter, melted
• 1 8oz tub Philadelphia cream cheese
• 1 lemon (zest and juice thereof)
• 1 tbsp all purpose flour
• 5 tbsp confectioner's sugar/icing sugar
• 1 tbsp pure vanilla extract
• 1 egg
• 3 cup strawberries, washed and hulled, larger ones halved
• 3 tbsp white sugar
• 1 dash coursely ground black pepper
• 1 tbsp balsamic vinegar

1. Put the strawberries and white sugar in a non-metallic bowl and stir.
2. Refridgerate for one to three hours, to mascerate.
3. preheat oven to 350C
4. Mix crumbs and butter then divide mixture between the holes in a six hole muffin tin and press down firmly
5. Cook for five minutes, then remove to cool
6. In a stand mixer bowl, or with an electric hand mixer, beat together the cream cheese, lemon zest and juice, egg, flour, confectioner's sugar and vanilla extract
7. When mixture is good and fluffy, pour it into the muffin tins.
8. It should fill them all right up to the top.
9. Put back into the oven for 20 minutes.
10. Remove and set aside to cool.
11. The middle will sink a little.
12. When cool, put into the fridge to chill.
13. Turn heat down to 160C.
14. Put the strawberries in a deep oven dish with the balsamic vinegar and black pepper.
15. Roast strawberries for 15-20 minutes.
16. This is just enough time to make them get soft.
17. You can give them a litle squash with a fork to make your sauce saucier.
18. Allow sauce to cool.
19. It can also be chilled in a plastic container until you need it.
20. To serve the cheesecakes, run a knife down the side and pop them out.
21. Put them on plates, and spoon over some strawberries and their sauce.

graham cracker crumbs, unsalted butter, cream cheese, lemon, flour, sugar, vanilla, egg, strawberries, white sugar, black pepper, balsamic vinegar

Taken from cookpad.com/us/recipes/343191-vanilla-cheesecakes-with-roasted-strawberry-sauce (may not work)