MANGO CHEESECAKE WITH BASIL LEMON SYRUP
Provided by Giada De Laurentiis
Categories dessert
Time 10h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: 9-inch springform pan
- For the Mango Cheesecake: Preheat the oven to 350 degrees F.
- 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.
- For the Basil Lemon Syrup: 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.
- Slice the cheesecake and place on a serving plate. Drizzle with the syrup and serve.
BASIL CHEESECAKE
Make and share this Basil Cheesecake recipe from Food.com.
Provided by Mr. Bill in TN
Categories High In...
Time 4h
Yield 12 serving(s)
Number Of Ingredients 13
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.
SWEET BREAKFAST CHEESECAKE
My Mom makes this for work parties. I used it recently when I brought breakfast to everyone at work one day and it went FAST! Everyone asks me when I'm bringing it again and several people wanted the recipe!
Provided by Melissa Boos
Categories Desserts Cakes Cheesecake Recipes
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll out 1 1/2 packages of crescent roll dough into a rectangle and place into a 11x13-inch baking pan. Press together to form a crust.
- Combine cream cheese, 1 1/2 cups sugar, and vanilla extract in a bowl; beat with an electric mixer until creamy. Spread mixture over crescent rolls.
- Roll out remaining 1 1/2 packages of crescent roll dough and place on top of the cream cheese mixture.
- Cream together butter, remaining 1 1/2 cups sugar, and cinnamon in a bowl. Spread over the second crescent roll layer.
- Bake in the preheated oven until puffed up and golden, 30 to 35 minutes.
Nutrition Facts : Calories 534.9 calories, Carbohydrate 55.4 g, Cholesterol 69.1 mg, Fat 32.3 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 16.9 g, Sodium 515.7 mg, Sugar 40.6 g
BASIL CHEESECAKE WITH STRAWBERRY MOUSSE
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!
Provided by BeataSniechowska
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h33m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 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, Sodium 437.6 mg, Sugar 32.4 g
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