1 Video | Photo: Sweet Basil Cheesecake Recipe
Ingredients
- Butter, for greasing the pan
- 1/2 cup (4 ounces) ricotta cheese, at room temperature
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/3 cup (3 ounces) goat cheese, at room temperature
- 1 tablespoon sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- Pinch fine sea salt
- 1/2 packed cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil, for serving
- Serving suggestion: assorted crackers
- Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall
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.
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By vaughntippi_100...
Issaquah, WA
on June 16, 2012
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I took other reviews into consideration when I made this recipe. I added more basil than the instructions called for and I squeezed in some fresh lemon juice. I made this two days in advance and brought it to room temperature before serving. I drizzled extra virgin olive oil and some pan roasted pine nuts over the top and served with Peppridge Farms cracker assortment. The flavors were soft and subtle but very tasty. Everyone enjoyed this appetizer and I will make it again. Next time I will add a bit more salt and pepper and maybe some lemon zest.
By Brown Eye Girl
on March 14, 2012
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loved this receipe. did not want to spend $$ on pan I would not use much, found foil disposable pans in grocery store that works great. called pot pie pans & came with domed clear lids. going to make again using sun dried tomatoes & basil. should give it more flavor.
By kbassick
Connecticut
on February 17, 2012
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I was not that happy with the final flavor of this. I have to remember to go in and read the reviews before I make the item myself. I would have changed some things up front and it may have come out better for me. I would have prefered a little more flavor and a touch more sweetness. I will try it again and add in some additional herbs and maybe some honey to the cheese mix. I didn't have the specific sized springform pan either but used a smaller sized tart pan (5inthat I had and lined it fully with parchment paper. This worked great!. Thanks, Kathy
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