Sweet Basil and Goat Cheese Cheesecake
Serves 6
Ingredients
- For Crust:
- â…“ Cup Parmesan cheese, grated
- â…“ Cup panko breadcrumbs
- Pinch of salt
- 1 Tablespoon butter, melted
- For Filling:
- ½ Cup fresh basil, packed
- 1 Tablespoon olive oil
- ½ Teaspoon salt
- 8 Ounces (1 cup) cream cheese, softened
- 4 Ounces (¼ cup) soft goat cheese
- 2 Eggs
- ¼ Cup (4 ounces) sour cream
Shopping List
- Parmesan cheese
- Panko breadcrumbs
- Butter
- Cream cheese
- Goat cheese
- Sour cream
- Eggs
- Basil
Instructions
- Preheat the oven to 350º.
- To prepare the crust, stir together cheese, bread crumbs, and salt. With a fork, mix in melted butter until incorporated. Press into the bottom of a 7-inch springform pan. Set aside.
- Blanche the basil in boiling water for 15 seconds or until the leaves are bright green. Transfer to an ice water bath to halt the cooking. Drain and place in a food processor. Pulse together with olive oil and salt until smooth.
- For filling, in a mixing bowl, beat together cream cheese and goat cheese until smooth and fluffy, 2 to 3 minutes. Add in eggs, one at a time, mixing well after each addition. Add sour cream and basil mixture and mix until just incorporated.
- Pour filling mixture into crust. Bake for 40 to 50 minutes or until the center is set but still barely jiggly. Remove to a wire rack and cool to room temperature, about 1 hour. Refrigerate overnight. Release springform sides prior to serving.
- Serve with sea salt crackers.