Basil Cheesecake

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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
  • PrepN/A |
  • TotalN/A |
  • Serves10


    • 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.


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
Recipes From - The Gourmet Food And Cooking Resource