Deconstructed Strawberry Cheesecake

With Pink Peppercorn Shortbread Crumbs

Tasting just as good as it looks – the strawberries and pink peppercorns work fantastically well together and the tangy rhubarb helps to cleanse the palate

Serves 4

INGREDIENTS

For the Pink Peppercorn Shortbread Crumbs

100g plain flour

20g oats

60g cold butter

50g caster sugar

2 tsp pink peppercorns

For the Cheesecake Mixture

250ml strawberry puree

125g cream cheese

30g condensed milk

200ml double cream

For the Rhubarb Compote

400g rhubarb

30g caster sugar

For the Rhubarb Strips

200g caster sugar

A squeeze of lemon juice

1 stick rhubarb

For the Strawberry Crisps

4-6 large strawberries

  1. Place the flour, oats, butter and caster sugar into a food processor.

  2. Process until well blended and forming small lumps.

  3. Spread out on to a baking tray, bake at 180°C for 12-15 minutes until cooked and lightly golden. Set aside to cool slightly.

  4. While the crumbs are cooking, put the pink peppercorns into a pestle and mortar and crush into small flakes.

  5. Stir the crushed peppercorns through the shortbread crumbs.

For the Cheesecake Mixture

  1. Place the strawberry puree in a small pan, bring to the boil and simmer until the puree has reduced to 125ml.

  2. Set aside to cool.

  3. Put the cream cheese and condensed milk into a bowl.

  4. Gradually pour in the double cream, whisking all the time to thicken the mixture.

  5. Whisk in 4-5 tablespoons of the cooled strawberry puree and combine well.

  6. Place in the fridge to chill.

For the Rhubarb Compote

  1. Set aside one stick for the rhubarb strips.

  2. Slice the rest of the rhubarb into 2cm pieces and place in a solid container.

  3. Sprinkle with caster sugar.

  4. Place in the steam oven and steam at 100°C for 5-7 minutes depending on the thickness of the rhubarb.

  5. The rhubarb should be just tender and still holding its shape.

  6. Set aside to cool.

For the Rhubarb Strips

  1. Put the sugar into a small saucepan and pour over 300ml water.

  2. Heat the pan gently to dissolve the sugar and then bring to the boil.

  3. Simmer for 5 minutes to create a sugar syrup.

  4. Using a vegetable peeler, cut long thin strips of rhubarb and place them in a small bowl.

  5. Pour the hot syrup over the rhubarb strips and leave to soak for 5 minutes.

  6. Lay a sheet of non-stick parchment paper over a baking tray.

  7. Carefully lift the rhubarb strips out of the syrup and lay them flat on the paper to dry.

For the Strawberry Crisps

  1. Pre-heat the oven to 80°C.

  2. Lightly grease a silicone mat with a small amount of vegetable oil.

  3. Very thinly slice the strawberries by hand or using a mandoline.

  4. Dip the thinly sliced strawberries into the sugar syrup from the rhubarb strips.

  5. Run them between your fingers to remove any excess syrup and place them on the silicone mat on a baking sheet.

  6. Place in the oven and allow to dry until crisp.

  7. Store in an air tight container.

To Assemble the Dessert

  1. Swipe a crescent of the strawberry puree on to a plate and add a quenelle of the cheesecake mixture.

  2. Swipe a crescent of the strawberry puree on to a plate and add a quenelle of the cheesecake mixture.

  3. Cut short lengths of the rhubarb strips and lay across the quenelle.

  4. Add a strip of pink peppercorn shortbread crumbs.

  5. Complete the dish by placing small spoonfuls of rhubarb compote around the plate and garnish with some slices of the dried strawberry.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

Miele