Strawberry cheesecake.

Strawberries, with their vibrant colour, juicy sweetness and endless versatility, are the star ingredient of summer dishes.

To go beyond strawberries and cream and make the most of the fruit while it’s in peak season, we’ve asked some of our favourite chefs for their innovative recipes.

Strawberry and basil cheesecake

Recipe from: Tommy Banks, chef-owner of The Black Swan, Roots and Made in Oldstead

Serves: 10-12

Prep time: 30 minutes (+ 1 hour) | Setting time: 12-24 hours

Ingredients

250g shortbread biscuits, crushed

100g unsalted butter, melted

4 gelatine leaves (optional)

80g sugar

Small bunch basil, leaves picked (reserve 10 or so for garnish)

5 eg yolks

450g cream cheese

350g double ream

100g white chocolate, melted

10 strawberries, stems removed and cut in half

For your homemade strawberry sauce

250g strawberries

25g icing sugar

Method

1. Grease and line a 23cm round springform tin. In a bowl, combine crushed shortbread and melted butter and mix until well combined. Press mixture into the of the cake tin, and smooth with the back of the smooth to ensure the base is flat and even. Refrigerate.

2. Prep the gelatine leaves according to pack instructions. Meanwhile, with a pestle and mortar, combine 50g of sugar with the basil leaves and grind to a fine green pulp. Add to a small bowl with remaining sugar, and whisk together.

3. In a stand mixer combine egg yolks, gelatine, cream cheese and basil sugar, and beat together on a medium to high speed for two minutes until thick. Before the mixture thickens completely, add in your melted white chocolate.

4. In a separate bowl, whisk cream until it reaches soft peaks and slowly fold into creamy cheese mixture one spatula at a time.

5. Remove tin from the fridge and add a layer of strawberry halves. Spoon over cheesecake mixture and ensure it’s evenly distributed and there are no air bubbles. Leave to set overnight.

6. When ready to serve, blend together strawberries and icing sugar with 50ml water for about 30 seconds.

7. Before serving, blend 150g strawberries with icing sugar and 50ml of water for 30 seconds. Drizzle over strawberry sauce, and garnish with basil leaves.

The Independent