Basil Cheesecake with Strawberry Mousse recipe

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Ingredients

5 ⅓ ounces chocolate cookie wafers
2 tablespoons butter, melted
1 cup heavy whipping cream
1 bunch fresh basil leaves
3 (8 ounce) packages cream cheese, softened
4 eggs
¾ cup white sugar
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 (.25 ounce) package powdered gelatin
2 ½ tablespoons cold water
1 ⅓ cups strawberries, hulled and sliced
¼ cup white sugar
¾ cup heavy cream
2 tablespoons heavy cream

Nutrition Info

747 calories
carbohydrate: 46.7 g
cholesterol: 269.8 mg
fat: 58.1 g
fiber: 1.4 g
protein: 13.3 g
saturatedFat: 34.7 g
servingSize: -
sodium: 437.6 mg
sugar: 32.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform tin with parchment paper.

  2. 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.

  3. 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.

  4. 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.

  5. Refrigerate cheesecake until completely set, about 6 hours.

  6. Combine gelatin and water in a small bowl, let stand until softened, 3 to 5 minutes.

  7. Place strawberries in a blender, blend until smooth and frothy.

  8. 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.

  9. Whip 3/4 cup plus 2 tablespoons heavy cream with an electric mixer until stiff peaks form. Fold in strawberry mixture to make mousse.

  10. 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.

Recipe Yield

1 9-inch cheesecake

Recipe Note

An unforgettable and unique combination that looks as gorgeous as it is to eat! An inventive sweet basil cheesecake is covered in a creamy strawberry mousse. Guests will ooh and aah over this stunning cheesecake!

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