I read a post on La Cocina Diminuta not too long ago which I absolutely loved. Let me tell you why. In this particular post I read, not only does Inés share a great recipe but she talks about honesty as well. She very wisely states that when it comes to sharing recipes with the world, honesty is the best policy. And, you know what? I couldn’t agree more.
Let me be honest about this recipe I have here for you today. This particular cheesecake is not a breeze to make. Baking this is a pain the butt, actually. There are quite a few steps involved in making this and you will need quite a few ingredients too. However, with that being said, this cheesecake is probably the best cheesecake I’ve ever had in my entire life. The blueberries and the basil come together beautifully. The cheesecake itself is moist and rich, but not overwhelming. The crust has lovely caramel undertones you are sure to love. I can honestly say this will immediately become your go-to cheesecake recipe. It is that good.
Moving onto the unusual flavour combo here. Blueberry and basil?! Basil in a dessert?! Really? Yes, I was skeptical too. But, hear me out. You will only get a very subtle taste of basil in every bite. Your cheesecake will not taste like pesto. I promise. Although, pesto cheesecake sounds sort of interesting. Kidding.
When you’re making this please plan ahead of time as you will need to refrigerate it overnight. Good things come to those who wait.
I think that’s all I have to say about this cheesecake. Did I mention it is incredibly delicious and well-worth the effort already? Yeah? Ok, good.
If you’re feeling a little adventurous in the kitchen, give this recipe a try. You’ll be glad you did.
- 200g of coconut cookies
- ¼ cup of melted butter
- ¼ cup of sugar
- 1 cup blueberries
- 2 tablespoons of water
- 1 tablespoon of sugar
- 500g of cream cheese at room temperature
- 1 cup of sugar
- 1 tablespoon of cornstarch
- 3 eggs
- 1 egg yolk
- A pinch of salt
- ¼ cup of heavy cream
- 2 tablespoons of milk
- ¾ cup of loose basil leaves
- Preheat oven to 350F.
- To make the crust, place cookies and sugar in food processor. Pulse until you get fine crumbs. In a bowl, combine the cookie crumbs with the butter until everything comes together.
- Spray your cheesecake pan with vegetable oil. Line it with parchment paper. Create an even layer of crust at the bottom of the pan using a spoon to tightly pack it. Bake at 350F for 5 minutes. Allow it to cool.
- Turn oven up to 400F
- Place blueberries, water and sugar in small sauce pan. Bring to a gentle boil. Reduce heat and allow to simmer for 10 minutes. Remove from heat and allow to cool.
- Combine cream and milk. Microwave for 1 minute. Add basil to infuse the milk/cream. Set aside.
- With an immersion blender, puree the blueberry sauce. Strain. Set aside.
- Place cream cheese, sugar, cornstarch, eggs, egg yolk and salt in blender. Pulse until you have a homogenous batter. No lumps allowed here.
- Remove basil leaves from milk/cream mixture. Add the infused milk/cream to the cream cheese mixture. Pulse once more to incorporate the milk/cream into batter.
- Pour cheesecake batter into cheesecake pan on top of the cooled crust. Add drops of blueberry sauce all over the top of the cheesecake batter. With a toothpick, create a swirl using the blueberry sauce drops as a guide.
- Bake at 400F for 7 minutes. Turn the oven down to 200F. Bake for 45 minutes to an hour or until the centre of the cheesecake is firm to the touch.
- Go around the cheesecake pan with a plastic knife to separate the cheesecake from the parchment paper.
- Allow it to cool for 20 minutes before putting it in the fridge. Refrigerate overnight.
- If you want a more accurate way of knowing when your cheesecake is done, you can use a thermometer. When the internal temperature reaches 155F, your yummy cheesecake is done.
- When you refrigerate it, do not cover it with anything. It will not dry out. Promise. If you want to refrigerate it for more than one night, though. You do need to serum wrap it.
- You can freeze this cheesecake for up to 3-4 months. It's always nice to have cheesecake at home.
- Do not forget to separate your cheesecake from the parchment paper after baking. As it cools, the cheesecake will shrink. If it still has the parchment paper holding it back, the top will crack.