Basil Cheesecake With Strawberry Mousse Food

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 .

STRAWBERRY CHEESECAKE MOUSSE

Steps:

• Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Meanwhile, combine strawberries and preserves; set aside., In a large bowl, beat the cream cheese, 1/4 cup sugar and 2 tablespoons sour cream until blended; set aside. , In another bowl, beat whipping cream and remaining sour cream until it begins to thicken. Add the gelatin mixture and remaining sugar; beat until stiff peaks form. Fold into cream cheese mixture., In each of six dessert dishes, layer 1/2 cup strawberry mixture and 1/3 cup cream cheese mixture. Refrigerate until chilled.

BASIL CHEESECAKE WITH STRAWBERRY MOUSSE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform tin with parchment paper.
• 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.
• 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.
• 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.
• Refrigerate cheesecake until completely set, about 6 hours.
• Combine gelatin and water in a small bowl; let stand until softened, 3 to 5 minutes.
• Place strawberries in a blender; blend until smooth and frothy.
• 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.
• Whip 3/4 cup plus 2 tablespoons heavy cream with an electric mixer until stiff peaks form. Fold in strawberry mixture to make mousse.
• 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.

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.