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Recipes
Basil Cheesecake
Basil Cheesecake
Basil Cheesecake
photo credit: Ev Thomas
This is a savory cheesecake appropriate as an appetizer or a nice brunch presentation. The recipe is by Elizabeth Shcneider's From the Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce
Recipe By:
Elizabeth Shcneider's From the Asparagus to Zucchini
Prep
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Total
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Serves
10
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Ingredients
2
large
eggs
1
cup
sour cream
3/4
cup
granulated sugar
1
cup
basil leaves de-stemmed
2
tablespoons
cornstarch
2
tablespoons
lemon juice
1
teaspoon
vanilla
2
pounds
cream cheese at room temp
2
Tbs
butter, softened
1
cup
crushed graham crackers or vanilla wafers.
Instructions
Preheat oven to 450 degrees.
In food processor or with mixer, lightly beat eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time until blended.
Spread softened butter on bottom and halfway up sides of a 9 or 10 in. spring form pan. Cover buttered area with cookie crumbs, pressing to be sure they stick.
Pour in cheesecake batter and bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Run a knife around edges of cake as soon as it comes out of the oven.
Cool on wire rack 5 min. then remove the side of the pan. Finish cooling. Cut with dental floss into thin wedges
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