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Follow Jewish TimesAugust 28, 2009
Basil Cheesecake
Dairy
Ingredients
1 prepared 9-inch graham cracker pie crust
2 pounds cream cheese, softened
1/8 teaspoon salt
2 large eggs, lightly beaten
2 egg yolks, lightly beaten
1 cup fresh basil, chopped
3/4 cup sugar
1 cup sour cream
2 tablespoons cornstarch
2 tablespoons lemon juice
2 teaspoons vanilla
Fresh basil leaves for garnish
Directions
Preheat oven to 450 degrees. Break up cream cheese in small batches in a food processor at low speed. Add salt and process at a pulse to combine. Add eggs, egg yolk, basil, sour cream, sugar, cornstarch, lemon juice and vanilla. Process until smooth.
Pour the batter into prepared crust. Bake the cheesecake until just set, about 35-40 minutes, being careful not to overcook. Remove pan and let cool on a wire rack for about an hour. Cover with plastic wrap and put in the refrigerator overnight (or at least 4 hours). Garnish with basil leaves. Serves 10 to 12.