Indulge in a culinary masterpiece that harmonizes the vibrant flavors of sweet basil with the rich creaminess of cheesecake. This extraordinary dessert takes you on a sensory journey, tantalizing your taste buds with its unique blend of sweet, savory, and herbaceous notes. Discover two delectable variations of this culinary gem: a classic Sweet Basil Cheesecake that captivates with its simplicity and a luscious Chocolate Sweet Basil Cheesecake that adds an extra layer of decadence. Both recipes promise an explosion of flavors that will leave you craving for more.
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HOLIDAY CHEESECAKE
Provided by Giada De Laurentiis
Categories dessert
Time 6h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- To make the crostini, cut the baguettes into 1/4-inch thick slices. Using a pastry brush, brush the baguette slices with olive oil. Place on 2 foil-lined baking sheets and bake until crisp and golden, about 12 to 15 minutes. Reserve 25 of the crostini slices for the cheesecake. Cool the remaining crostini, then store in an airtight container until ready to serve.
- To make the cheesecake crust, put the 25 crostini slices in a food processor and run the machine until crostini are like bread crumbs, about 1 minute. Add the melted butter and pulse a few times to combine. Press the bread crumbs into the bottom of the cheesecake pan. Bake until golden, about 10 minutes. Remove from the oven and let cool.
- To make the cheesecake, wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the eggs, sugar, and salt and pulse a few times until well mixed. Using a rubber spatula, stir in the red pepper, basil, and thyme.
- Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold.)
- Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
- To serve, combine the jam and the hot water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan by running a knife around the inside of the rim and unlatching the pan's ring. Then, run a long metal spatula under the cheesecake and gently slide onto a serving plate. Drizzle the jam mixture over the top of the cheesecake, encouraging some of the jam to run down the sides. Serve with the reserved crostini alongside.
SWEET BASIL CHEESECAKE
Steps:
- Directions Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil. Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes. Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.
Tips:
- Use fresh basil: Fresh basil leaves provide the best flavor for this cheesecake. If you don't have fresh basil, you can use dried basil, but reduce the amount to 1/4 cup.
- Don't overmix the cheesecake batter: Overmixing the batter will make the cheesecake tough. Mix the batter until just combined.
- Bake the cheesecake in a water bath: Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking.
- Chill the cheesecake for at least 4 hours before serving: Chilling the cheesecake allows the flavors to develop and the cheesecake to set.
Conclusion:
This sweet basil cheesecake is a delicious and unique dessert that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone. With its creamy texture and refreshing basil flavor, this cheesecake is sure to be a hit. So next time you're looking for a special dessert, give this sweet basil cheesecake a try. You won't be disappointed!
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