Zutaten für Basil Cheesecake
- Butter
- Breadcrumbs
- Parmesan Cheese
- 1/4 cup finely chopped fresh basil
- Parsley
- Olive Oil
- Salt
- Garlic
- Ricotta Cheese
- 1 1/2 lbs cream cheese, softened
- 4 large eggs
- Pine Nuts
- 1 cup sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- Flour, for greasing pan
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Zubereitung von Basil Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, then stir in the sour cream and vanilla extract.
- In a separate bowl, combine the chopped fresh basil and lemon zest.
- Gently fold the basil mixture into the cream cheese mixture.
- Pour the batter into the prepared springform pan.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
4g
Fat
127g
Carbs
2g
