No bake cheesecake with black pepper strawberries

Tuesday, 30 August 2016

Hello. It’s me. I’m still here, I’m just mostly on the other side, watching Tasty video after Tasty video and admiring all the drippy cakes on Instagram. A lot has changed since I last blogged, food seems to be moving in the direction of fast forward videos and I felt like food blogging had its day. Then I made a recipe for black pepper strawberries with chocolate crumble from delicious. magazine (August 2016 issue, page 57), it was written by Franceso Mazzei, a chef at Mayfair restaurant Sartoria, it’s essentially strawberries and cream with crumble but Jesus Christ it was bloody perfect. So, I thought I’d adjust it a bit and turn it into a cheesecake, I was still impressed by the flavours, something about black pepper and strawberries just works and I don't know why. So here it is - I hope you make it! 
No bake cheesecake with black pepper strawberries

Ingredients

For the base
  • 100g butter, at room temperature 
  • 80g caster sugar
  • 75g plain flour
  • 25g cornflour
  • 80g ground almonds
  • 25g cocoa
  • 1/8 tsp cinnamon 
  • 1 egg white
For the cheesecake
  • 4 leaves gelatin
  • 300ml double cream
  • 1/2 tsp vanilla extract
  • 120g icing sugar
  • 160g mascarpone 
  • 280g cream cheese
For the topping
  • 200g strawberries 
  • 60g caster sugar
  • Zest and 2 tbsp juice of a lemon
  • 5 turns of a pepper mill 
Note: You can leave the gelatine out, the cheesecake just won't have a firm set, but it will still taste good. 

Method
  1. To make the base, preheat the oven to 180 C/160 F and lightly grease a 7-inch springform pan. Beat the butter and sugar to combine, then add the rest of the ingredients and mix just until a dough forms. Press the dough into the base and prick all over with a fork. Bake for 20-22 minutes until firm in the middle, then transfer to a wire rack to cool. 
  2. To make the filling, soak the gelatin in cold water for 5 minutes, then transfer to a small saucepan with 150ml of the double cream and stir on a low heat until the gelatin dissolves. Pour the gelatin cream and the rest of the cream into a large bowl and leave to cool completely. Once cooled, add the rest of the cheesecake ingredients and use an electric whisk to mix until smooth and thick. Spread the filling over the cheesecake base and level it off with a spoon or offset spatula. Put the cheesecake in the fridge to set for 4 hours, or overnight. 
  3. To make the topping, slice the strawberries into halves and quarters and put them in a bowl with the sugar, lemon and pepper. Stir to coat the strawberries and leave to macerate for 10 minutes, then pile the strawberries on top of the cheesecake. Reserve the juice for guests to pour over the cheesecake before they dive in. 
Em x

6 comments:

  1. Oh my goodness, that cheesecake just looks perfect! I haven't made one in so long and its usually of the 'throw in the fridge' variety but I imagine the use of gelatin keeps it a little firmer and prettier to slice? Nice to have you back, always loved your blog :)

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  2. oh my, such a pleasant surprise to see a new post. the cheesecake looks amazing. i've never had much success with regular cheesecakes. i think no-bake is the way to go and will try this one for sure. thank you for this post.

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