Pre-heat the oven to 170°C.

Melt the butter in a small saucepan and leave to cool for a few minutes just so the butter is warm rather than hot which helps your biscuit base from becoming too greasy.

Whizz up the biscuits and salt in a food processor then with the mixer still on pour in the melted butter until it combines with the biscuit to become a thick sandy texture.

Press the biscuit base into an 8 inch springform tin using the bottom of a glass and push the base slightly up the sides of the tin.

Bake for 8 minutes, remove from oven and leave to cool whilst you make the filling.

Turn oven down to 140°C

To make the cheesecake batter, beat the cream cheese and sugar until smooth.

Add the sour cream, vanilla extract, lemon juice, strawberry powder and pink peppercorns.

Add eggs one at a time until just blended. Don’t overmix.

You need to bake the cheesecake in a water bath so wrap the outside of the cake tin with tin foil to avoid water seeping in. I used 3 sheets for extra security, making sure they overlapped each other to completely cover up the sides of the cake tin.

Place the tin in a large roasting dish then pour the batter on top of biscuit base, smoothing the surface.

Pour boiling water into the large roasting dish around your cheesecake tin. It should reach an inch up the side of the tin.

Carefully place the roasting dish in the oven and bake the cheesecake for about 60 minutes.

Turn off the heat and leave the oven door ajar for a further 60 minutes before you remove the cheesecake.

Take out the oven, leave to cool to room temperature then place in the fridge for at least 4 hours or overnight to chill.

To remove the cheesecake from the tin, run a knife around the edges of the cheesecake before you carefully release the latch of the springform tin. Use a cake lifter to slide underneath the base of the cheesecake to separate it from the tin and slide back onto a serving plate.

Whip the double cream until thick and floppy but so that it holds its shape a little then dollop on top of the cheesecake, swirling to the edges with a palette knife.

Dust the strawberry powder and the crushed peppercorns over the top. Then finally arrange fresh strawberries in the centre.