Basil Lemon Cheesecake Appetizer For 10 Recipes

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SWEET BASIL CHEESECAKE



Sweet Basil Cheesecake image

Provided by Giada De Laurentiis

Time 5h35m

Yield 4 servings

Number Of Ingredients 11

Butter, for greasing the pan
1/2 cup (4 ounces) ricotta cheese, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup (3 ounces) goat cheese, at room temperature
1 tablespoon sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
Pinch fine sea salt
1/2 packed cup chopped fresh basil
2 tablespoons extra-virgin olive oil, for serving
Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 4 1/2-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.
  • Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse
  • until mixed. Add the sugar, egg, egg yolk, and salt and blend until smooth. Add the basil and pulse until incorporated. Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch by 8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 50 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour. Remove the springform pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3 hours and up to 2 days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.
  • Using a pastry brush, brush the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.
  • Serving suggestion: assorted crackers .

MANGO CHEESECAKE WITH BASIL LEMON SYRUP



Mango Cheesecake with Basil Lemon Syrup image

Provided by Giada De Laurentiis

Categories     dessert

Time 10h20m

Yield 8 servings

Number Of Ingredients 11

8 ounces biscotti
3/4 cup butter, melted
2 (8-ounce) packages cream cheese, room temperature
1 cup whole milk ricotta cheese, room temperature
2 cups mango puree
4 large eggs
3/4 cup sugar
1 cup sugar
1/4 cup water
1/4 cup lemon juice
1 packed cup fresh basil leaves

Steps:

  • Special equipment: 9-inch springform pan
  • For the Mango Cheesecake: Preheat the oven to 350 degrees F.
  • Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
  • Blend the cream cheese and ricotta in a food processor. Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
  • Pour the mango mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool for 30 minutes. Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
  • For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Cool the syrup completely. In a food processor combine the basil and the cooled syrup. Pulse until the herbs are finely chopped. Strain the mixture through a fine mesh sieve.
  • Slice the cheesecake and place on a serving plate. Drizzle with the syrup and serve.

LEMON SHORTCAKES WITH BASIL BERRIES



Lemon Shortcakes with Basil Berries image

Lemon zest adds zing to shortcakes, which are topped with a mixture of picked berries, shredded basil, lemon juice, and sugar, and a spoonful of vanilla whipped cream. Recipe courtesy of Erin French, chef and owner of Lost Kitchen in Freedom, ME.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h35m

Yield Makes 8

Number Of Ingredients 15

2 1/4 cups unbleached all-purpose flour, plus more for dusting
1/3 cup granulated sugar, plus more for sprinkling
1 teaspoon finely grated lemon zest
2 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 1/2 sticks cold unsalted butter, cut into pieces
3/4 cup heavy cream, plus more for brushing
1 pint blueberries
1 pint raspberries
1/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh basil leaves, plus tiny leaves for serving
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Shortcakes: Preheat oven to 375 degrees. Place flour, granulated sugar, lemon zest, baking powder, and salt in a food processor; pulse to combine. Add butter and pulse until coarse crumbs form, with a few pea-size pieces remaining. Transfer to a bowl; refrigerate 10 minutes.
  • Stir in cream until clumps form; knead a few times until a dough forms. On a lightly floured surface, roll dough into a log about 12 inches long and 2 inches in diameter. Slice into eight 1 1/2-inch-thick rounds; transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with sugar. Bake, rotating pan once halfway through, until light golden brown and cooked through, 18 to 20 minutes. Let cool on sheet 2 minutes; transfer to a wire rack and let cool completely.
  • Serving: While shortcakes are cooling, toss berries with granulated sugar, lemon juice, and basil; let stand 15 minutes. Meanwhile, whisk cream with confectioners' sugar and vanilla until soft peaks form. Serve shortcakes with berries and whipped cream, garnished with tiny basil leaves.

MANGO CHEESECAKE WITH LEMON BASIL SAUCE



Mango Cheesecake With Lemon Basil Sauce image

This is another Giada recipe from Food Network. I'm not too sure about the basil sauce but it looks good. I haven't made this yet. It is here for safekeeping. I think you could probably use graham crackers for the crust if you don't want to use biscotti.

Provided by Zaney1

Categories     Cheesecake

Time 1h50m

Yield 1 cheesecake, 8 serving(s)

Number Of Ingredients 11

8 ounces biscotti
3/4 cup butter, melted
2 (8 ounce) packages cream cheese, room temperature
1 cup whole milk ricotta cheese, room temperature
2 cups mango puree
4 large eggs
3/4 cup sugar
1 cup sugar
1/4 cup water
1/4 cup lemon juice
1 packed cup fresh basil leaf

Steps:

  • Mango Cheesecake:
  • Preheat the oven to 350.
  • Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
  • Finely grind the biscotti in a food processor.
  • Add the melted butter and process until the crumbs are moistened.
  • Press the crumb mixture over the bottom (not the sides) of the prepared pan.
  • Bake until the crust is golden, about 15 minutes.
  • Cool the crust completely on a cooling rack.
  • Blend the cream cheese and ricotta in a food processor.
  • Add the mango puree, eggs, and sugar and pulse until the mixture is smooth.
  • Pour the mango mixture over the crust in the pan.
  • Place the springform pan in a large roasting pan.
  • Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
  • Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes.
  • Transfer the cake to a cooling rack to cool for 30 minutes.
  • Place in the refrigerator and cool completely, at least 8 hours and up to 2 days.
  • Basil Lemon Sauce:.
  • Place the sugar, water, and lemon juice in a small saucepan.
  • Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved.
  • Cool the syrup completely.
  • In a food processor combine the basil and the cooled syrup.
  • Pulse until the herbs are finely chopped.
  • Strain the mixture through a fine mesh sieve.if desired.
  • You can also just leave the pieces of basil in there for a pretty green sauce.
  • Slice the cheesecake and place on a serving plate.
  • Drizzle with the sauce and serve.

Nutrition Facts : Calories 638.8, Fat 43.6, SaturatedFat 26.7, Cholesterol 229.6, Sodium 352.3, Carbohydrate 54.1, Fiber 0.8, Sugar 50.4, Protein 11.3

SAVORY CHEESECAKES



Savory Cheesecakes image

These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.

Provided by Food Network Kitchen

Categories     appetizer

Time 4h40m

Yield 4 savory cheesecakes (10 to 12 servings)

Number Of Ingredients 38

Nonstick cooking spray, for the pans
1 1/4 cups herbed cracker crumbs
8 tablespoons unsalted butter, melted
2 tablespoons chopped pecans
8 ounces cream cheese, at room temperature
1 cup shredded Cheddar
2 tablespoons chopped pimentos
1 teaspoon Worcestershire sauce
2 to 3 dashes hot sauce
Kosher salt and freshly ground black pepper
Crumbled candied or regular bacon, for topping
Thinly sliced scallion greens, for topping
8 ounces cream cheese, at room temperature
1 cup crumbled blue cheese
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons diced pitted Medjool dates
1 teaspoon diced shallots
Candied walnuts, for topping
Honey, for drizzling
8 ounces cream cheese, at room temperature
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil, plus 1 sprig, for topping
1/4 cup quartered cherry tomatoes
Balsamic syrup or vinegar, for drizzling
Olive oil, for drizzling
8 ounces cream cheese, at room temperature
4 ounces goat cheese
1 tablespoon heavy cream
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
1/2 teaspoon lemon zest
Worcestershire sauce, for seasoning
Kosher salt and freshly ground black pepper
2 tablespoons apricot, fig, onion or raspberry jam

Steps:

  • For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
  • Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
  • Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
  • For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
  • When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
  • For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
  • When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
  • For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
  • When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
  • For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
  • When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

BASIL CHEESECAKE



Basil Cheesecake image

Make and share this Basil Cheesecake recipe from Food.com.

Provided by Mr. Bill in TN

Categories     High In...

Time 4h

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1/2 cup breadcrumbs
1/4 cup parmesan cheese, grated
2 1/2 cups basil, fresh
1/2 cup parsley
1/4 cup olive oil
1/2 teaspoon salt
1 clove garlic
1 lb ricotta cheese, room temperature
2 lbs cream cheese, room temperature
1/2 lb parmesan cheese, grated
5 eggs
1/2 cup pine nuts, lightly toasted

Steps:

  • Preheat oven to 325F degrees.
  • Butter bottom and sides of 10" spring form pan.
  • Mix bread crumbs and 1/4 cup Parmesan cheese.
  • Sprinkle mixture into pan, turning to coat completely.
  • Mix basil leaves, parsley, oil, salt and garlic in food processor until smooth paste forms, about 2 minutes, scraping sides occasionally.
  • Put ricotta cheese, cream cheese and Parmesan in a mixer bowl and mix until smooth about 2 minutes.
  • Mix in the eggs.
  • Remove about 1/3 of this mixture to a small bowl.
  • Into the original 2/3 cheese mixture, fold in the basil mixture until well blended.
  • Pour the basil mixture into the prepared pan and carefully spread an even layer of the cheese mixture on top.
  • Sprinkle with pine nuts.
  • Set pan on a baking sheet.
  • Bake 1 1/2 hours.
  • Turn oven off and cool cheesecake about 1 hour with the oven door slightly ajar.
  • Transfer to a rack and cool completely.
  • Serve at room temperature, or slightly warmed.

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