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.
To make the cake mix, cream all of the ingredients together until smooth. Pour the cake mix onto the base and
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.
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.