The cheese is made fresh, milk for ricotta and cream for mascarpone. The strawberries are steeped in hot syrup with basil and few pink peppercorns. The cheesecake is made from honey fresh homemade cheese and a little lemon zest.
For the Cheesecake:
150g Mascarpone
300g Ricotta
34g Milk
1 Lemon Zest
90g Honey
4g Gelatine
*To make your own cheese, follow the link - Farmers Cheese
Measure out all the ingredients except the gelatine, and place in a bowl. Soak the gelatine in some water and dissolve. Blend everything with a hand blender with the gelatine until well combined. Set in a pan in the fridge, or set in molds and freeze overnight.
For the Strawberry Consume
450g Strawberry
650 ml Water
3 large Basil Leaves
1/2 Lemon - Juice
150g Sugar
1 tsp Pink Pepper Corns
Slice strawberries thinly. Place all the ingredients into a pot and cook until it simmers. Remove from the heat and cover with plastic wrap to steep. Let everything cool in the fridge to get the most flavour. When the liquid is cold, pour through a strainer and keep the strawberry slices. Dehydrate the strawberries until crisp.
To serve - Cut a slice of cheesecake and place in a bowl. Pour the strawberry liquid next and garnish with fresh berries, basic, and dehydrated strawberries.
Happy baking!