Recipe: Light Cheesecake with Strawberries and Balsamic Vinegar Caramel

1 Blend the muesli by adding 2 large tablespoons of faisselle.

2 Place 4 presentation rings in 4 plates then, place a good tablespoon of muesli and faisselle mixture at the bottom of each ring and set aside.

3 Hull and cut the 12 strawberries into pieces and put them in the blender bowl with the 400 g (14 oz) of faisselle and stevia then, blend for a few seconds until all the strawberries are blended. In a small saucepan, pour the water and agar-agar and slowly bring to a boil, stirring very frequently to avoid burning the mixture then, add this water with agar-agar to the strawberry mixture and blend just to mix everything together.

4 Pour the strawberry mixture onto the muesli cheesecake base and smooth with the back of a spoon and refrigerate for at least 1 hour.

5 In a small saucepan, pour the balsamic vinegar and add the sugar and caramelize everything for a few minutes, stirring frequently to avoid burning the bottom. Take a small spoonful of caramel and place on a plate to see if it is thick enough, otherwise continue cooking for 1 or 2 minutes.

6 Remove the strawberry cheesecakes from the refrigerator, decorate each one with a strawberry cut into slices then, pour the delicious balsamic vinegar caramel around the plate or directly on the cheesecake and serve accompanied by a small sprig of peppermint for a fresh appearance and taste!