| Strawberry and black pepper cheesecake |
By Mark Easton
Ingredients
175 g (6 oz) digestive biscuits, crushed
60 g (2.5 oz) butter, melted
300 g (11 oz) strawberries, chopped
350 g (12 oz) full-fat soft cheese
375 g (13 oz) condensed milk
Juice of two lemons
150 ml (5 fl oz) double cream
12 black peppercorns, finely crushed
Mix together the crushed digestive biscuits and butter and press firmly
into a 20 cm (8 in) springform cake tin.
In a mixer, blend together the soft cheese, condensed milk and lemon juice until smooth. Add the chopped strawberries and crushed pepper and mix together carefully.
Lightly whisk the cream and fold into the cheese mix.
Pour the mixture into the cake tin, cover and leave to set in the fridge for 24 hours.
Serve with cream or ice cream, garnished with strawberries.
(Serves 6-8)
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