Real Basil Cheesecake
2 large eggs
1 cup sour cream
¾ granulated sugar
1 cup basil leaves, de-stemmed
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon vanilla
2 pounds cream cheese at room temperature
2 tablespoons butter, softened
1 cup crushed vanilla wafers or graham crackers
Preheat oven to 450 degrees. In food processor or mixer, lightly beat
eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and
vanilla. Process until smooth. Add cream cheese, 12 pound at a time,
and process to incorporate. Spread softened butter on bottom and
halfway up sides of a 9 – or – 10 inch springform pan.
Cover buttered area with cookie crumbs; pressing to be sure they stick.
Pour in cheesecake batter and bake 35-50 minutes or until a toothpick
inserted in the center comes out clean. Run a knife around edges of
cake as soon as it comes out of oven. Cool on wire rack 5 minutes then
remove the side of pan. Finish cooling. Cut with dental floss into thin
wedges. Ten servings.
Madison Herb Society Cookbook
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