It may seem a little bizarre at first glance, but pink peppercorns aren’t really peppercorns! They are actually the small berries of a shrub, are not nearly as peppery as black peppercorns and have a very understated flowery flavour. The peppercorns go great with this smooth cheesecake and can also be altered to be kid-friendly.

Cracked pink peppercorn and strawberry cheesecake with biscotti crust

Serves 8-10

Ingredients:

Strawberry topping:

• 2 cups hulled and quartered fresh strawberries (or substitute frozen strawberries off-season)
• Juice of 1 orange
• Juice of 1 small lemon
• 2 tbsp granulated sugar
• 2 tbsp balsamic vinegar
• ½ tsp orange zest
• ½ tsp lemon zest

Crust:

• 2 cups almond biscotti crumbs
• 5 tbsp unsalted butter, melted
• 2 tbsps granulated sugar
• ½ tsp salt

Filling:

• 2 pounds cream cheese, at room temperature
• 1¼ cups granulated sugar, plus ¼ cup for the crème fraîche
• 4 large eggs, at room temperature
• 1 tbsp coarsely ground pink peppercorns, plus 1½ teaspoons cracked for garnish
• ¼ tsp salt
• 2/3 cup crème fraîche
• Juice and zest of 1 small lemon
• 10 fresh mint leaves
• 6 fresh basil leaves, sliced

Method:

Strawberry filling:

Preheat the oven to 350°F. Grease a 9-inch springform pan with butter.

Combine all the ingredients for the strawberry topping in a medium saucepan. Bring to a boil over medium-high heat, and then reduce the heat and simmer for 4 to 5 minutes, or until the berries soften. Cool and then refrigerate. (The topping can be made in advance and kept in the refrigerator for up to 3 days.)

Crust:

In a small bowl, mix together all the crust ingredients until thoroughly incorporated. Evenly distribute the biscotti mixture over the bottom of the prepared springform pan and press it with the back of a spoon to ensure an even thickness. Place the springform pan in the freezer and chill.

Filling:

Meanwhile, prepare the filling. In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese until smooth and creamy. With the mixer running, slowly pour in 1¼ cups of the sugar and beat until entirely incorporated.

Add the eggs one at a time. Scrape down the sides of the bowl after each egg is added. Add the ground peppercorns and the salt, mixing until incorporated.

Assembly:

Pour the filling into the chilled crust. Bake until just set, but still slightly jiggly, 45 to 55 minutes. Remove to a wire rack and cool completely, about 4 hours. When the cheesecake is completely cool, remove from the springform pan.

In a small bowl, whisk together the crème fraîche, the remaining ¼ cup sugar, and the lemon juice and zest. Spread this over the top of the cooled cheescake. Cover the cheesecake with plastic and refrigerate overnight, or for at least 5 hours.

Serve slices of the cheesecake with a heaping spoonful of the strawberry topping. Garnish with the remaining cracked peppercorns, the mint and basil.

For the kids:

Make the cheesecake filling and crust just as you would with the adult version, with the exception of the pink peppercorns. Use biscuit or round cookie cutters as small cheesecake molds.

Butter the cookie cutters, arrange them on a baking sheet and press the crust mixture into the base of each. Fill each mold three-quarters full with filling and bake until golden, 15 to 20 minutes.

Cool the cheesecakes completely on the counter and then refrigerate them in the molds overnight.

Carefully remove the molds and garnish the cheesecakes with whipped cream and the strawberry topping.

Courtesy Dean McDermott
The Gourmet Dad
@imdeanmcdermott