Fragrant basil and zesty lime turn this chilled strawberry cheesecake into something really rather special. Serve it up at your next event and impress all of your friends and family.
Looking for more cheesecake recipes or more strawberry desserts?
Ingredients
Method
Basil, lime and strawberry cheesecake
1.Spray a 20cm (8-inch) (base measurement) springform pan with oil (don’t use butter as this hardens in the fridge); line base with baking paper.
2.Process biscuits until fine. Add butter; process until combined. Press mixture firmly over base of pan. Refrigerate 30 minutes.
3.Sprinkle gelatine over the hot water in a small heatproof jug; stand jug in a small saucepan of simmering water, stir until gelatine dissolves. Cool.
4.In a medium bowl, beat cream cheese, sugar and rind with an electric mixer until smooth. Add cream; beat until smooth. Add juice, the cooled gelatine mixture and finely chopped basil; beat until combined. Pour filling over biscuit base. Cover; refrigerate about 3 hours or overnight until set.
5.Make basil-infused strawberries.
6.Just before serving, top the cheesecake with strawberries and syrup; sprinkle with basil leaves.
Basil-infused strawberries
7.In a small saucepan, stir the water, jam, juice and basil over low heat until jam melts. Bring to the boil. Remove from heat; stir in strawberries. Cool; discard basil.
The cheesecake can be made a day ahead; store, covered, in the fridge. Use the bottom of a glass to firmly and evenly press the biscuit crumbs over the base of the pan.
Note
