Basil Cheesecake with Strawberry Mousse

An unforgettable and unique combination that looks as gorgeous as it is to eat! An inventive sweet basil cheesecake is covered in a creamy strawberry mousse. Guests will ooh and aah over this stunning cheesecake!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 3 mins
• Total Time: 1 hr 33 mins
• Calories: 747 Calories

Ingredients

• ¾ cup white sugar
• 4 eggs
• ¼ cup white sugar
• 2 tablespoons heavy cream
• 1 cup heavy whipping cream
• 2 tablespoons butter, melted
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese, softened
• ¾ cup heavy cream
• 2 ½ tablespoons cold water
• 1 bunch fresh basil leaves
• 5 ⅓ ounces chocolate cookie wafers
• 1 (.25 ounce) package powdered gelatin
• 1 ⅓ cups strawberries, hulled and sliced

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform tin with parchment paper.

Step 2

Combine chocolate wafers and butter in a food processor; process into fine crumbs. Press crumbs evenly into the bottom of the tin. Transfer crust to the refrigerator.

Step 3

Combine 1 cup heavy cream and basil in a food processor; blend until smooth. Add cream cheese, eggs, 3/4 cup sugar, flour, and cornstarch. Blend until smooth. Pour over chilled crust, smoothing the top with a spatula.

Step 4

Bake in the preheated oven until surface is firm except for a small spot in the center that will jiggle when the tin is gently shaken, about 1 hour. Turn off oven and open the door. Leave cheesecake in the oven until completely cooled, about 1 hour.

Step 5

Refrigerate cheesecake until completely set, about 6 hours.

Step 6

Combine gelatin and water in a small bowl; let stand until softened, 3 to 5 minutes.

Step 7

Place strawberries in a blender; blend until smooth and frothy.

Step 8

Pour 1/3 of the strawberries in a saucepan over medium heat; add 1/4 cup sugar. Stir until sugar dissolves, about 3 minutes. Remove from heat and stir in gelatin mixture. Mix in remaining strawberries.

Step 9

Whip 3/4 cup plus 2 tablespoons heavy cream with an electric mixer until stiff peaks form. Fold in strawberry mixture to make mousse.

Step 10

Run a knife around the edges of the tin to remove cheesecake; place on a serving platter. Cover top and sides with mousse. Refrigerate until mousse is set, 2 to 3 hours.