August 06, 2007

Sweet basil cheesecake

I posted this because several people have asked me for some other uses for basil . Some are growing lemon basil or cinnamon basil and these would be delicious in this too. If you use lemon basil how about topping this with lemon curd or a lemon sauce. I bet the cinnamon basil one would be lucious with a chocolate cinnamon sauce.

2 Lbs Cream Cheese, room temperature
1/4 Cup Granulated Sugar
1 Cup Sour Cream
2 Large Eggs, lightly beaten
1 Cup French Fine-leaf Basil, destemmed
2 Tbsp Lemon Juice (optional)
1 Tsp Vanilla
2 Tbsp Cornstarch
1 Cup Crushed Vanilla Wafers, or graham crackers
2 Tbsp Butter

Preheat oven to 450* F. In a food processor or mixer, lightly beat the eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and vanilla. Process until smooth. Add cream cheese, 1/2 lb at a time, and process to incorporate. Spread softened butter on the bottom and halfway up the sides of a 9-or 19 inch springform pan. Cover butter area with cookie crumbs, pressing to be sure they stick.

Pour in cheesecake batter and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Knife the edges of the cake as soon as it is removed from the oven. Cool on wire rack about 5 minutes, then remove the side of the pan. Finish cooling, if you can wait. Cut with dental floss into thin wedges.

1 comment:

chelsea lee aka spicklebee said...

just found your blog while searching for some lemon basil cheesecake. this sounds amazing!! thanks for sharing.