Basil-Mint Ricotta Cheesecake

2 Jul

Photos by Fab

What to do with the millions of strawberries I picked with my chef the other day…

I’ve been eating them.

I’ve been processing and freezing them.

I’ve been macerating them and having them as dessert soup with a little cream.

I’ve been smoothie-a-fying them.

I wanted to make something dessert-y with them…

I also wanted to do something with the ridiculous amount of mint and basil popping out of my garden faster than I can deal with.


Basil Mint Ricotta cheesecake. Why?  I dunno. I just did it. Turns out, this tastes really good with strawberries on top. Strawberries that have been mashed with a little sugar and some heavy cream. Yeah…I went there.

The batter has ricotta cheese, cream cheese, eggs, sugar, vanilla and yes…basil and mint. Good guess.

tsk tsk tsk….someone never scraped down the side of the bowl. Just call me lazy.

See these two things? They’re about to become best friends.



Top with these guys

Boom. Cheesecake.

Basil-Mint Ricotta Cheesecake

300g ricotta cheese

200g cream cheese

1 cup sugar

4 eggs

1 splash o’ vanilla at your discretion

1/2 cup sour cream

1/8 cup chopped mint

1/8 cup chopped basil

Crust: I used leftover failed brown butter shortbread crumbs…but since I’m sure none of you have recently messed up a recipe of brown butter shortbread, I recommend going with the traditional graham cracker crust for now. Press into an 8 or 9 inch spring form pan.

Cream cheeses together. Add sugar, and beat until smooth and no lumps remain. Add in sour cream.(Remember to scrape down the sides of the bowl…)

Add eggs one at a time, try not to incorporate too much air into the batter at this point.

Fold in chopped herbs, pour into prepared spring form pan.

Bake in a water bath at 325F until set (approximately 40 min….don’t quote me on that)

Turn the oven off, prop the door open, and let the cheesecake hang out for another 20 minutes or so.

Chill, then serve with macerated strawberries. Or strawberry preserves…whatever you like. I’m not the boss of you.


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