Time 10h20m Yield 8 servings Number Of Ingredients 11 Steps:
Special equipment: 9-inch springform pan For the Mango Cheesecake: Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the cream cheese and ricotta in a food processor. Add the mango puree, eggs, and sugar and pulse until the mixture is smooth. Pour the mango mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool for 30 minutes. Place in the refrigerator and cool completely, at least 8 hours and up to 2 days. For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Cool the syrup completely. In a food processor combine the basil and the cooled syrup. Pulse until the herbs are finely chopped. Strain the mixture through a fine mesh sieve. Slice the cheesecake and place on a serving plate. Drizzle with the syrup and serve.
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 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.
More about “sweet basil cheesecake recipes”
Yield 4 servings Number Of Ingredients 13 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.
