With its exquisite lemon-oil fragrance, lemon verbena adds a sophisticated accent to a creamy vanilla cheesecake. Lemon verbena is also a perfect complement to strawberries. A generous quantity of fruit and a delicate slice of cheesecake makes for a balanced finish to a special meal.
Recipe courtesy of Patsy Jamieson
Lemon Verbena Cheesecake
Total:
5 hr 10 min
Active:
40 min
Yield:
16 servings
Level:
Intermediate

Nutrition Info

Total:
5 hr 10 min
Active:
40 min
Yield:
16 servings
Level:
Intermediate

Nutrition Info

Ingredients

Crust:
Filling:
Topping:

Directions

Preheat oven to 325 degrees F.

Coat a 9-inch springform pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. Put a kettle of water on to boil for the water bath.

To make crust: Pulse vanilla wafers in a food processor into fine crumbs. Add oil and pulse to blend. Press crumb mixture evenly into bottom of prepared pan. (Rinse and dry the workbowl.)

To make filling: Process cottage cheese in food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add cream cheese and process until smooth. Add 1 cup sugar, cornstarch, lemon juice, vanilla and salt; process until well blended. Add eggs and pulse several times just until mixed in. Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula. (Do not process.) Scrape the filling into the crust-lined pan.

Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour.

Remove foil from pan. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.

To make topping: About 1/2 hour before serving, rinse strawberries. Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl. Sprinkle with 2 tablespoons sugar and toss to coat. Let stand until strawberries are juicy, 20 to 30 minutes.

To serve, place cheesecake on a serving platter and run a knife around the inside edge of the pan; remove pan rim. Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake. Garnish with a sprig of lemon verbena (or lemon balm). Cut cheesecake into slices and place on dessert plates. Top each serving with strawberries and juice and garnish with another lemon verbena (or lemon balm) sprig.

IDEAS YOU'LL LOVE

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

Mascarpone Cheesecake

Recipe courtesy of Brian Boitano

Lemon Curd

Recipe courtesy of Ina Garten

Lemon Bars

Recipe courtesy of Ree Drummond

Lemon Cake

Recipe courtesy of Ina Garten

Lemon Spaghetti

Recipe courtesy of Rachael Ray

Lemon Bars

Recipe courtesy of Brenda Strom

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c
          powered by PubExchange

          Get Cooking