Fresh Basil Cheesecake
October 18, 2011
"An elegant appy for you basil lovers. This can be made up to two days before serving."
- Serving Size: 1 (73.1 g)
- Calories 165.2
- Total Fat - 13.1 g
- Saturated Fat - 7.8 g
- Cholesterol - 99.4 mg
- Sodium - 201 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0.1 g
- Sugars - 2 g
- Protein - 8 g
- Calcium - 90.6 mg
- Iron - 1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Place oven rack in center of the over, preheat to 350 degrees. Butter the bottom and sides of a 4 1/2 inch springform pan. Line the bottom of the pan with parchment paper. Wrap the entire pan in heavy duty foil. Make sure not to puncture the foil. It needs to be water tight. Have an 8" X 8" baking pan standing by. Do not grease.
Place all cheeses into food processor. Pulse until well mixed.
Add egg, egg yolk, sugar and salt, blend until smooth.
Add basil and pulse until evenly incorporated into cheese mixture.
Pour mixture into prepared springform pan. Place springform pan into 8" X 8" baking pan. Pour hot water into baking pan until it is 1/2 way up the side of the springform pan.
Bake until the cheesecake is light golden at the edges and the center of the cake moves slightly when gently shaken. Baking will take approximately 50 minutes depending on your oven. Cheesecake will firm up upon cooling.
Turn off the oven. Leave cheesecake in the oven and allow to cool for 1 hour.
Remove from oven. Remove springform pan from baking pan. Cover the springform pan with foil or plastic wrap and refrigerate for at least 3 hours, up to 2 days.
To serve. Remove cheesecake from springform pan. Allow to set at room temperature for about 30 minutes before serving. Brush the top of the cheesecake with the olive oil and serve with crackers or toast points. I use bland crackers so their flavor doesn't interfere with the cheesecake.
Tips & Variations
No special items needed.