Strawberry Cheesecake with Pink Peppercorn Sauce

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.

Base
200g digestive biscuits
3 tbsp Fruisana Fruit Sugar
100g unsalted butter, melted

Sauce
225g strawberries, hulled and cut into slices
50g Fruisana Fruit Sugar
12 - 16 pink peppercorns, crushed

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