Basil Lemon Cheesecake Appetizer For 10 Recipes

SWEET BASIL CHEESECAKE

Steps:

• 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.
• Serving suggestion: assorted crackers .

MANGO CHEESECAKE WITH LEMON BASIL SAUCE

Steps:

• Mango Cheesecake:
• Preheat the oven to 350.
• 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.
• Basil Lemon Sauce:.
• 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.if desired.
• You can also just leave the pieces of basil in there for a pretty green sauce.
• Slice the cheesecake and place on a serving plate.
• Drizzle with the sauce and serve.

STRAWBERRY BASIL CHEESECAKE BARS

Steps:

• For Strawberry Basil Sauce:.
• Place strawberries, 2 T water, 1/4 cup sugar, lemon juice, lemon zest (if using), and a pinch of salt into a sauce pot and bring to boil over medium-low heat.
• Whisk 2T water with 1T cornstarch and add to strawberry mixture.
• Add basil leaves to strawberry mixture.
• Use an immersion blender or transfer to blender and blend until smooth. Return to sauce pot.
• Adjust basil, lemon, and sugar amounts to desired levels.
• Reduce heat and let simmer for 10-15 minutes until reduced to about 1 cup of thick sauce (a little thinner than the consistency of honey).
• Let sauce cool.
• For Crust:.
• Cream the butter and 1/2 cup sugar.
• Add the salt and 1 3/4 cup flour to sugar mixture and combine until the dough is well mixed. Add remaining 1/4 cup flour as needed to form dough.
• With floured hands, dump dough into a greased 9x13 pan and press to form crust.
• Let the dough chill for 15-20 minutes (about the time it takes for the oven to preheat).
• Bake crust at 350 until barely brown (10-12 min), let cool on a wire rack for about 15 minutes.
• For Cheese Filling:.
• Beat cream cheese and 1/2 cup sugar until smooth.
• Blend in eggs, sour cream, vanilla extract, and a pinch of salt.
• To Assemble:.
• Pour cream cheese mixture over crust.
• Drop spoonfuls of strawberry sauce onto the top and use a knife to cut through the cheese layer to create a swirl appearance.
• Bake at 350 for 25-30 minutes until the outer edges are set, but the middle is still slightly jiggles.
• Let cool on the counter before transferring to the refrigerator.

BASIL CHEESECAKE

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.