This has become a fast favourite at Wasabi Co HQ, delicious take on the traditional cheesecake with citrus sansho tang!
Ingredients:
For the Biscuit Base:
- 250g digestive biscuits
- 100g unsalted butter, melted
- ½ teaspoon ground sansho pepper (adjust to taste)
For the Cheesecake Filling:
- 500g full-fat cream cheese (like Philadelphia), softened
- 100g icing sugar
- 300ml double cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1½ teaspoons ground sansho pepper (more or less depending on your preference)
For the Topping (Optional):
- Fresh berries (e.g.raspberries or blackberries)
- 1 teaspoon ground sansho pepper for sprinkling
Method:
Prepare the Biscuit Base:
- Crush the Digestive Biscuits: Place the digestive biscuits in a food processor and pulse until they are fine crumbs. If you don't have a food processor, you can put them in a sealed plastic bag and crush them with a rolling pin.
- Mix with Butter and Sansho Pepper: In a bowl, combine the crushed biscuits with the melted butter and ½ teaspoon of sansho pepper. Mix until the crumbs are fully coated with butter.
- Press into a Tin: Press the biscuit mixture firmly into the base of a 23cm (9-inch) springform tin. Use the back of a spoon to smooth the base into an even layer.
- Chill the Base: Place the tin in the fridge to chill for at least 30 minutes while you prepare the filling.
Make the Cheesecake Filling:
- Whip the Double Cream: In a large bowl, whisk the double cream until it forms soft peaks. Set aside.
- Cream the Cheese and Sugar: In a separate bowl, beat the softened cream cheese with the icing sugar until smooth and well combined.
- Add Vanilla, Lemon Zest, and Sansho: Stir in the vanilla extract, lemon zest, and 1½ teaspoons of ground sansho pepper. The lemon zest will complement the citrusy notes of the sansho, balancing the creaminess.
- Fold in the Whipped Cream: Gently fold the whipped double cream into the cream cheese mixture until fully combined, being careful not to knock out too much air.
- Taste and Adjust: Taste the mixture at this point. If you'd like more of the sansho’s zesty, peppery flavor, add an extra ½ teaspoon and mix again.
Assemble and Chill:
- Pour the Filling into the Tin: Spoon the cheesecake filling onto the chilled biscuit base, spreading it evenly with a spatula.
- Smooth the Top: Use the back of the spoon or a spatula to smooth the top of the cheesecake.
- Chill to Set: Place the cheesecake in the fridge and let it chill for at least 4 hours, or ideally overnight, until firm.
Serve the Cheesecake:
- Optional Topping: Before serving, you can add a handful of fresh berries on top for color and a fruity contrast. Lightly sprinkle a touch of ground sansho pepper over the cheesecake for a final burst of flavor.
- Slice and Enjoy: Slice the cheesecake with a warm knife (run it under hot water and wipe dry between cuts) for smooth, clean slices.
Additional Tips:
- Sansho Pepper Subtlety: If you're new to sansho pepper, start with the suggested amount and increase if you enjoy the flavor. Sansho’s slight numbing effect is much more subtle than Sichuan pepper, adding a fragrant citrus punch rather than an intense spice.
- Make Ahead: This cheesecake is perfect to make a day ahead, allowing the flavors to meld and the cheesecake to firm up perfectly.