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Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar. Stir before covering with plastic wrap and leaving to steep while you make the cheesecakelets.
Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.
Heat a smooth griddle or nonstick skillet and dollop the batter onto it make cakelets of about 3 to 4 inches in diameter. Each cheesecakelet will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.
Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot cheesecakelets.
Recipe taken from Nigella Lawson's new cookbook FEAST.
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