Serves 10 Base: 200g digestive biscuits 3 tbsp Fruisana Fruit Sugar 100g unsalted butter, melted Topping: 250g curd cheese 1 tbsp cornflour 4 tbsp double cream 3 large eggs, separated finely grated rind and juice of 1 orange 80g Fruisana Fruit Sugar 250g strawberries, hulled and cut in half Sauce: 225g strawberries, hulled and cut into slices 50g Fruisana Fruit Sugar 12 - 16 pink peppercorns, crushed
Method: 1. Crush the biscuits finely. Place in a bowl and stir in the Fruisana and butter. Mix well. Press evenly into the base and sides of a 25cm (10inch) spring clip tin. 2. Place the curd cheese, cornflour, double cream and egg yolks in a bowl, mix well. Stir in the rind and juice of the orange and the Fruisana. In another bowl whisk the egg whites until stiff. Gradually fold into the curd cheese mixture. Mix thoroughly. 3. Place the strawberry halves evenly over the biscuit base, pour over the curd cheese mixture. 4. Bake in a fan oven 180°C, electric oven 200°C or gas mark 6 for 30-40 minutes until set and pale golden on top. 5. To make the sauce: Place the strawberries and Fruisana in a saucepan and allow to cook gently. Push the strawberries through a sieve to form a smooth sauce. Stir in the peppercorns and serve with the cheesecake. Recipe from Fruisana