Basil, lime and strawberry cheesecake

Fragrant basil and zesty lime turn this strawberry cheesecake into something really rather special.

  • 3 hrs cooking
  • Serves 8
  • Print


Basil, lime and strawberry cheesecake
  • cooking-oil spray
  • 125 gram scotch finger biscuits
  • 75 gram butter, melted
  • 3 teaspoons powdered gelatine
  • 1/4 cup (60 millilitres) hot water
  • 375 gram cream cheese, softened
  • 1/2 cup (110 grams) caster sugar
  • 1 tablespoon finely grated lime rind
  • 300 millilitre thickened cream
  • 1/2 cup (125 millilitres) lime juice
  • 2 tablespoon finely chopped fresh basil
  • 2 tablespoon fresh baby basil leaves
  • 2 tablespoon water
  • 1/2 cup (160 grams) strawberry jam
  • 1 tablespoon lime juice
  • 8 fresh basil leaves
  • 250 gram strawberries, halved


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.

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