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Strawberry Pink Peppercorn Cheesecake {gluten-free}

Strawberry Pink Peppercorn Cheesecake sees in the bounty of early summer spiked with the fruity pepperiness of pink peppercorns.
Prep Time1 hr
Cook Time1 hr
Total Time3 hrs
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 658kcal


  • 70 g unsalted butter
  • 160 g gluten-free oat biscuits*
  • ¼ teaspoon salt
  • 600 g cream cheese
  • 125 g caster sugar
  • 4 eggs
  • 70 g sour cream
  • ½ teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice
  • 50 g freeze-dried strawberry powder + ½ teaspoon extra for sprinkling
  • teaspoons pink peppercorns + ½ teaspoon extra for sprinkling crushed
  • 300 g double cream
  • A handful of fresh strawberries for decorating


  • 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.


*I used Nairn’s Gluten-Free Biscuit Breaks Oats & Syrup
Recipe for the cheesecake adapted from the Caramel and Macadamia Cheesecake in the Ottolenghi Cookbook


Calories: 658kcal | Carbohydrates: 33g | Protein: 9g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 243mg | Sodium: 471mg | Potassium: 194mg | Sugar: 21g | Vitamin A: 1970IU | Vitamin C: 0.7mg | Calcium: 129mg | Iron: 1.2mg