No Bake Sansho Pepper Cheesecake

No Bake Sansho Pepper Cheesecake

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.

Older post Newer post