Strawberry and Black Pepper Cheesecake -No Cook

This is a no cook recipe and one that I demonstrated at the Bolton Food Festival 2014 as part of a 3 course No Cook dinner Party! I will update all the other recipes.

bolton food menu


UnfortunatelyI haven’t got photographs but will make and update soon, one of the great treats is with this cheesecake it has a puree middle making it like a cold fondant!

Strawberry and Black Pepper Cheescake


  • Chefs ring – or a ring you can fill with the contents as you chill each section either 4 indidivudal or 1 large one 8″
  • Spatula
  • Food processor
  • Sieve
  • Mixing bowl
  • Spoon wooden or metal


  • 1 tub of Philadelphia (160ml)
  • 1 tub Mascarpone (160ml)
  • 60ml fresh double cream
  • 75 g icing sugar ( 50g  and the 25g weighed out and sieved)
  • 1/2 lemon juice and zest
  • 1 punnet of strawberries
  • Fresh basil few sprigs or mint if you prefer
  • 1 packet of digestive biscuits crushed
  • 50g butter
  • Freshly ground black pepper
  • 4 dsps Balsamic vinegar-    ( I use Gift Of Oil  Pomegranate and Fig is my favourite )

How to

  1. Firstly top the strawberries, lemon zest and juice ( you can also add the basil here for a added layer of flavour)   and put half into the the food processor with sieved icing sugar 25g and blend until smooth, sieve and put into a bowl and chill
  2. The remaining half of strawberries slice thinly and place  into a bowl with the balsamic vinegar allow to macerate and put aside and chill in the fridge
  3. Melt the butter in a pan or microwave add the crushed  digestives mix until fully coated and then equal into 4 portions ( or  one large cheesecake/pastry ring )  put into your rings and push down firmly- allow these to chill for minimum of 10 minutes
  4. Mix the soft cheeses together with the sieved icing sugar, using w hand whisk is good at it makes it very smooth indeed , add the double cream and whisk lightly watching the texture you want a nice dropping consistency
  5. Using the chilled puree mix this into the cream cheese and cream mix, you can do this 2 ways you can mix lightly so you have a ripple effect or as I like it mix until an even rose colour throughout
  6. Now grind your fresh black pepper over the strawberry and cheese mix , this is  little at a time , you want the gentleness of the peppery heat to lift the strawberries but not overwhelm it, add a little and taste its better to add less and add a more then add to much from the start as you cant take it away once its in the mix!
  7. Now get all your Chefs ring with digestive base, your puree , your cheesecake cream mix and your macerated strawberries
  8. Put a layer of cheesecake mix into the chefs ring
  9. Then add a layer of macerated strawberries
  10. The add another layer of cheesecake mix and work it up the side leaving a centre well ( make sure that you cover the bottom and then allow the well to be deep enough for the puree)- chill this for a minimum f 15 minutes
  11. Take out the chilled cakes and add the puree into each chefs ring – chill again
  12. Now top up with the remaining cheesecake mix and that the centre is covered
  13. Chill until ready to serve , run a knife (Warmed in hot water around the chefs ring and pull gently upwards until its removed)
  14. Serve with extra puree, basil


  • you can change the fruits to any you like – think peach, I have done apricot and butternut squash too!
  • you can change the herbs to complement the fruit peach and thyme for example
  • Blackberries and soft fruit would work well
  • Rhubarb and custard  ( add some Creme Anglais recipe) into the poached rhubarb


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