Strawberry, Lemon Basil and Pink Peppercorn Cheesecake

This recipe has been in the works for the past couple of summers, I've been tinkering with it, adjusting the amounts of different ingredients to get the balance just right! I love playing with different flavours and matching things that might not necessarily be paired together usually. 

One of the herbs that we love to grow is lemon basil, it has the most amazing aroma and flavour. During the summer we will quite happily munch on cherry tomatoes and  lemon basil leaves whilst we are in the polytunnel.... I had heard that Strawberries and basil worked well together so I reasoned that if regular basil works there is no reason for lemon basil not to work. Knowing that strawberries and black pepper work well together, I reasoned that Pink pepper would work even better here with its heady floral flavour and so a flavourful marriage was made. I do love it when a plan comes together! 

250g Digestive biscuits

150g melted butter

400g hulled strawberries

2Tbsp Pink Peppercorns

1/4 cup Lemon Basil leaves

1/3 cup of granulated sugar

6 sheets leaf gelatine

400g cream cheese

250ml double cream

In a food processor, blitz up the digestive biscuits until they are reduces to fine crumbs. Add in the melted butter and mix it through.

Tip the biscuit base into a loose bottomed cake tin and press down well into an even layer, then place in the fridge to set.

Put the gelatine leaves in a bowl of cold water to soak.

Put the strawberries, pink peppercorns, lemon basil leaves and sugar in the food processor and puree it.

Add in the cream cheese and mix to combine, then add in the double cream and allow it to mix for a minute or so.

Remove the gelatine from the water and squeeze out  as much water as possible. Put the gelatine in a small pan over a low heat and allow it to melt.

Pour the melted gelatine into the cheesecake batter and mix through. 

Take the base out of the fridge and pour over the cheesecake batter, then place in the fridge and allow to set for at least 5 hours.

To serve remove the cheesecake from the fridge 15 minutes before serving and run a butter or pallet knife around the edge before loosening the cake tin.