Name: Basil, lime and strawberry cheesecake
Cook time: 180 min
Total time: 180 min
Yield: 8
Ingredients: cooking-oil spray; 125 gram scotch finger biscuits; 75 gram butter, melted; 3 teaspoons powdered gelatine; 1/4 cup (60 millilitres) hot water; 375 gram cream cheese, softened; 1/2 cup (110 grams) caster sugar; 1 tablespoon finely grated lime rind; 300 millilitre thickened cream; 1/2 cup (125 millilitres) lime juice; 2 tablespoon finely chopped fresh basil; 2 tablespoon fresh baby basil leaves; 2 tablespoon water; 1/2 cup (160 grams) strawberry jam; 1 tablespoon lime juice; 8 fresh basil leaves; 250 gram strawberries, halved

Ingredients

cooking-oil spray

125 gram scotch finger biscuits

75 gram butter, melted

3 teaspoons powdered gelatine

1/4 cup (60 millilitres) hot water

375 gram cream cheese, softened

1/2 cup (110 grams) caster sugar

1 tablespoon finely grated lime rind

300 millilitre thickened cream

1/2 cup (125 millilitres) lime juice

2 tablespoon finely chopped fresh basil

2 tablespoon fresh baby basil leaves

2 tablespoon water

1/2 cup (160 grams) strawberry jam

1 tablespoon lime juice

8 fresh basil leaves

250 gram strawberries, halved

Method

Basil, lime and strawberry cheesecake

1.Spray a 20cm (8-inch) (base measurement) springform pan with oil (don’t use butter as this hardens in the fridge); line base with baking paper.

2.Process biscuits until fine. Add butter; process until combined. Press mixture firmly over base of pan. Refrigerate 30 minutes.

3.Sprinkle gelatine over the hot water in a small heatproof jug; stand jug in a small saucepan of simmering water, stir until gelatine dissolves. Cool.

4.In a medium bowl, beat cream cheese, sugar and rind with an electric mixer until smooth. Add cream; beat until smooth. Add juice, the cooled gelatine mixture and finely chopped basil; beat until combined. Pour filling over biscuit base. Cover; refrigerate about 3 hours or overnight until set.

5.Make basil-infused strawberries.

6.Just before serving, top the cheesecake with strawberries and syrup; sprinkle with basil leaves.

Basil-infused strawberries

7.In a small saucepan, stir the water, jam, juice and basil over low heat until jam melts. Bring to the boil. Remove from heat; stir in strawberries. Cool; discard basil.

The cheesecake can be made a day ahead; store, covered, in the fridge. Use the bottom of a glass to firmly and evenly press the biscuit crumbs over the base of the pan.
Note

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Ingredients

Method

Basil, lime and strawberry cheesecake

Basil-infused strawberries

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