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Basil Cheesecake Filling

Page history last edited by Kim Dunkelberg 14 years, 11 months ago

Basil Cheesecake Filling

 

(from Stearns Farm Newsletter August 10 2008)

 

Adapted from Farmer John's Cookbook by Farmer John Peterson.  A straightforward recipe with an unexpectedly elegant herbal twist.

 

2 lb cream cheese, softened

large pinch salt

2 large whole eggs, at room temperature, lightly beaten

2 egg yolks, at room temperature, lightly beaten

1 cup fresh basil, finely sliced

3/4 cup sugar

1 cup sour cream

2 Tbs cornstarch

2 Tbs freshly squeezed lemon juice

1 1/2 tsp vanilla extract

precooked 9" graham cracker crust

small fresh basil leaves for garnish

 

Preheat oven to 450'F.  Using a food processor, add half-pound sections of cream cheese, processing at low speed after each additition until all the cream cheese has been broken up.  Add salt and process briefly.  Add remaining ingredients (except for crust and garnish) and process at low speed until combined.  Fill prepared crust with batter and bake until filling is set and puffed around edges but still moist and a bit jiggly at the center - about 30-40 minutes.  Cake will be continue to set after you remove it from the oven.  Place cake, still in the pan, on a rack for at least 1 hour until completely cool.  Cover surface with plastic wrap and refrigerate for at least 4 hours.  One hour before serving, remove from refrigerator.  Cut with a sharp knife dipped in hot water and dried.  Garnish each serving with a fresh basil leaf.

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