Cheesecake is one of the easiest homemade desserts with absolutely no baking involved.

The creamy topping is traditionally made with soft cheese, cream, and icing sugar which blend into a sweetened delight, and everyone knows how to make a biscuit base,

Aside from crushing classic digestives with silky melted butter, a flavour expert says that vinegar is another essential for delicious results.

Speaking exclusively to Express.co.uk, flavour expert Phil Bianchi, revealed that it’s a secret ingredient he always adds to cheesecake recipe. But not just any old vinegar.

The Gift of Oil founder explained: “Cheesecake is a popular dessert amongst many households across the UK, however by drizzling over this popular kitchen cupboard staple, it will make your homemade cheesecake into a michelin-style dessert.”

Phil continued: “Cheesecake isn’t the only dessert that is paired well with balsamic – there are plenty of other homemade desserts that work well too, such as strawberries and ice cream, chocolate brownies, or pavlova!

“If you’re looking to experiment with your flavours, then why not try using infused balsamic such as chocolate and coffee balsamic or black cherry balsamic.

“The addition of infused balsamics will elevate any dessert dish in an instant and leave everyone wanting more!”

Method

First, grease and line a 23cm loose-bottomed tin with baking parchment. Crush the digestive biscuits to crumbs in their packet or a ziplock bag using a rolling pin then pour into a large mixing bowl followed by 100g melted butter.

Mix until the crumbs are coated then tip the biscuit base into the tin and press down evenly. Transfer to the fridge to chill for one hour until firmly set.

Now place the soft cheese and icing sugar in a bowl, and beat until smooth. Tip in double cream and continue beating until the mixture is combined.

Spoon the cream mixture onto the biscuit base then smooth the top of the cheesecake down. Leave to set in the fridge overnight.

Bring the cheesecake to room temperature, about 30 minutes before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down.

Slip the cake onto a serving plate, removing the lining paper and base. Finally, drizzle over decorative balsamic vinegar and enjoy.