Time 4h40m Yield 4 savory cheesecakes (10 to 12 servings) Number Of Ingredients 38 Steps:
For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray. Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack. Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment. For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours. When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens. For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours. When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey. For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours. When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil. For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours. When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
Time 1h40m Yield 16 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust. Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.
Time 4h Yield 12 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 325F degrees. Butter bottom and sides of 10" spring form pan. Mix bread crumbs and 1/4 cup Parmesan cheese. Sprinkle mixture into pan, turning to coat completely. Mix basil leaves, parsley, oil, salt and garlic in food processor until smooth paste forms, about 2 minutes, scraping sides occasionally. Put ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until smooth about 2 minutes. Mix in the eggs. Remove about 1/3 of this mixture to a small bowl. Into the original 2/3 cheese mixture, fold in the basil mixture until well blended. Pour the basil mixture into the prepared pan and carefully spread an even layer of the cheese mixture on top. Sprinkle with pine nuts. Set pan on a baking sheet. Bake 1 1/2 hours. Turn oven off and cool cheesecake about 1 hour with the oven door slightly ajar. Transfer to a rack and cool completely. Serve at room temperature, or slightly warmed.
Time 1h40m Yield 30 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350°F. In a food processor, blend the bread, 1/2 cup softened butter and 3 tablespoons grated Parmesan cheese. Spray cooking oil in the bottom of a nonstick 91/2-inch springform pan. Cut a piece of parchment to fit the bottom of the pan. Press crumb mixture into pan, going up 1/4 inch on sides. Refrigerate. Beat the cream cheese until smooth in a sturdy electric mixer. Add chopped onion, 1/4 cup grated Parmesan cheese, 1/4 cup melted and cooled butter, 1 tablespoon oil and herbs from the tomato jar, and the basil. Add eggs, 7 tablespoons chopped sun-dried tomatoes and sour cream, blending until smooth. Pour a third of the filling into the refrigerated crust. Add a layer of about 15 coarsely chopped sun-dried tomatoes, followed by another third of the filling. Add a thin layer of pesto (don’t go too close to the edge with this) and remaining third of filling. Bake 50-60 minutes on second-to-lowest rack of oven, placing a foil sheet underneath to catch drippings. When set in center, turn off oven and let the cheesecake sit 20 more minutes. Cool and refrigerate for a day. Remove sides of pan and place cheesecake on a serving platter. Garnish with fresh basil leaves and pieces of sundried tomato. Enjoy with crackers or rustic breads.
More about “basil cheesecake recipes”
Time 10h33m Yield 8 Number Of Ingredients 15 Steps:
Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform tin with parchment paper. Combine chocolate wafers and butter in a food processor; process into fine crumbs. Press crumbs evenly into the bottom of the tin. Transfer crust to the refrigerator. Combine 1 cup heavy cream and basil in a food processor; blend until smooth. Add cream cheese, eggs, 3/4 cup sugar, flour, and cornstarch. Blend until smooth. Pour over chilled crust, smoothing the top with a spatula. Bake in the preheated oven until surface is firm except for a small spot in the center that will jiggle when the tin is gently shaken, about 1 hour. Turn off oven and open the door. Leave cheesecake in the oven until completely cooled, about 1 hour. Refrigerate cheesecake until completely set, about 6 hours. Combine gelatin and water in a small bowl; let stand until softened, 3 to 5 minutes. Place strawberries in a blender; blend until smooth and frothy. Pour 1/3 of the strawberries in a saucepan over medium heat; add 1/4 cup sugar. Stir until sugar dissolves, about 3 minutes. Remove from heat and stir in gelatin mixture. Mix in remaining strawberries. Whip 3/4 cup plus 2 tablespoons heavy cream with an electric mixer until stiff peaks form. Fold in strawberry mixture to make mousse. Run a knife around the edges of the tin to remove cheesecake; place on a serving platter. Cover top and sides with mousse. Refrigerate until mousse is set, 2 to 3 hours.
