Basil Cheesecake

2 large eggs
1 cup sour cream
3/4 cup granulated sugar
1 cup basil leaves
2 tablespoons cornstarch
2 tablespoons lemon juice
1 teaspoon vanilla
2 pounds cream cheese, softened
2 tablespoons butter, softened
1 cup crushed graham crackers

Preheat oven to 400 degrees F. In food processor or mixer, lightly beat eggs. Add sour cream, sugar, basil, cornstarch, lemon juice and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time, and process to incorporate. Spread softened butter on bottom and halfway up sides of 9– or 10-inch spring form pan. Cover buttered area with graham cracker crumbs, pressing to stick. Pour in batter and bake 34 to 40 minutes or until a toothpick inserted in center comes out clean. Run knife around edges of cake as soon as it comes out of the oven. Cook on rack for 5 minutes then remove sides of pan and cool completely.

Serves 10.

From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.

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