Strawberry Cheesecake

Strawberry Cheesecake with Strawberry and Basil Sorbet and Black Pepper Tuile

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Preparation info

  • Serves

    6-8

    • Difficulty

      Medium

Appears in

On The Menu: Seasonal Recipes for a Culinary Life

On The Menu

By James Mackenzie

Published 2011

  • About

I love using strawberries when they’re in season: the quintessential English summer fruit. They’re on our menu in numerous ways but this dish always goes down a treat.

It uses strawberries in four different ways, but you could always just serve the cheesecake with some fresh strawberries and keep it simple.

Ingredients

For the cheesecake base

  • 40 g ground almonds
  • 40 g plain flour
  • 40 g melted butter
  • 2 g salt

    Method

    Pre-heat the oven to 150°C/gas mark 2.

    To make the cake base, mix all of the ingredients together to make a light crumb. Press into a 20cm cake ring and smooth with the back of a spoon. Bake at 150°C/gas mark 2 for 20 minutes until golden brown. Remove from the oven and cool.

    To make the cake mix, cream all of the ingredients together until smooth. Pour the cake mix onto the base and bake at 110°C/gas mark ¼ for around 30-40 minutes until set. Remove from the oven and allow to cool. Then set in the fridge until cold.

    To top the cake with a strawberry jelly, cook all of the ingredients, apart from the gelatine, in a pan over a very low heat until the strawberries are completely soft, and then pass through a fine sieve. Soak the gelatine in cold water and then squeeze dry, warm and add to the strawberry juice. Leave to cool slightly, and then pour over the cheesecake and set in the fridge.

    To make the tuiles, sift the sugar and add the water, mix to a paste, sift in the flour and pour in the butter and then mix to a smooth paste. Mix in the sesame seeds.

    Spread the tuile mix thinly on a non-stick baking tray and sprinkle with black pepper. Bake at 180°C/gas mark 4 for 6-8 minutes and remove from the oven. Leave to set hard and then break up into required pieces.

    For the sorbet, pour the strawberry purée and syrup into an ice cream machine, start to churn and add the lime and the finely chopped basil. Churn and place in the freezer until needed.

    Macerate the strawberries by halving them all, place one-third in a bowl with the sugar, pepper and shredded basil and mash them up with a fork, then add the rest of the strawberries and leave to marinate in the fridge for at least 30 minutes.

    To serve, slice the cheesecake into portions and serve with some of the strawberries, a scoop of sorbet and the tuile. You can add fresh strawberries as garnish and finish with a few drops of rapeseed oil infused with black pepper.

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