Cheesecakes have been around from the ancient times, and can be found in almost all cuisines of the world in some form or the other. Most families have a traditional cheesecake recipe that is handed down the generations. With the proliferation of fast food chains specializing in cheesecakes, much of the mystique surrounding it has been lost. Yet, a well made cheesecake can be the most perfect way to impress your family and friends. Here is a traditional recipe for a cheesecake made with goat cheese, strawberries and basil leaves.
Complexity Level: Basic
Time Required: Prep time – 2 hours, setting time â overnight
1. Spring form baking tin
2. A roasting pan large enough to hold the baking tin
3. Aluminum foil
For the crust
1. Graham crackers – 10 ounces
2. Ground cinnamon – 1/2 teaspoon
3. Butter – 4 ounces
For the filling
1. Cream cheese – 4 ounces
2. Goat cheese – 4 ounces
3. Sour cream – 1 pint
4. Eggs – 3
5. Sugar – 1 cup
6. Juice and zest of 1 lemon
7. Vanilla extract – 1/2 teaspoon
For the topping
1. Fresh strawberries – 6 ounces, destemmed and halved
2. Sugar – 1/4 cup
3. Juice of 2 lemons
4. Grand Marnier – 2 ounces
5. Fresh basil leaves – 1/2 cup
6. Crumbled goat cheese – 2 tablespoons
1. Blend the crackers, cinnamon and the butter together till it reaches an even consistency.
2. Wrap foil around the baking tin.
3. Press the blended crackers into the base of the tin, and smooth it with the back of a spoon.
4. Put the tin in the freezer for about 30 minutes.
5. Blend all the ingredients for the filling for about two minutes in a food processor. You may need to scrape the sides of the blender a couple of times so that all the ingredients are evenly blended.
6. Take out the tin from the freezer and pour the filling into it.
7. Heat about a liter of water to boiling point and keep ready.
8. Put the baking tin in the center of the roasting pan and place it in the center rack of an oven preheated to 325/175.
9. Pour the hot water carefully into roasting pan around the baking tin till it is roughly about 1 inch deep.
10. Bake for 45 minutes. Let it sit in the oven for another 45 minutes with the oven switched off.
11. Let it chill in the refrigerator overnight in the baking tray. Take it out after that and release the tin and take the cake out on to a serving plate.
12. Pour all the topping ingredients except the crumbled goat cheese and basil into a saucepan and heat it over a low fire till the sugar melts and the topping becomes slightly thick. Take the strawberries out of the mixture at this point, and continue to cook the topping for a few minutes more till it reduces to about half the volume. Take it off the heat and let it cool.
13. Arrange the strawberries on top of the cheesecake and pour the topping generously it. Sprinkle the crumbled goat cheese and basil leaves.
14. Slice into wedges and serve.
1. Make sure that all the filling ingredients are at room temperature.
2. You can also bake it at 300/150 for an hour and let it sit in the oven for another hour.
3. You can replace the Grand Marnier with any other orange or citrus fruit liqueur.