Strawberry Basil Cheesecake
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Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon Strawberry Dark Balsamic Vinegar
- 3 large eggs
- ½ cup sour cream
Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons Strawberry Dark Balsamic Vinegar
- 2 tablespoons Basil Premium Olive Oil
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat your oven to 350ºF (175ºC).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and 1 teaspoon strawberry balsamic and continue beating until well combined.
- Add the eggs one at a time, beating well after each addition.
- Finally, mix in the sour cream until the batter is smooth and well combined.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is almost set (it should still have a slight jiggle).
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- In a medium bowl, combine the sliced strawberries, Strawberry Balsamic, and Olive Oil. Toss gently to coat the strawberries.
- Let the mixture sit for about 10 minutes to allow the flavors to meld.
- Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
- Spoon the marinated strawberries over the top of the cheesecake.
- Garnish with fresh basil leaves, if desired.
- Slice and serve the cheesecake immediately.