cheesecake | My Tryst with Baking

Lemons are available throughout the year, but they are even more special during summers. Lemonade is one of the best drinks to beat the heat. Not only do they have numerous health advantages, they also provide flavor and aroma to food.

I love lemons and this recipe is perfect to celebrate lemons without having an overpowering tangy taste to it. Adding basil leaves to the lemon curd gives this dish an element of surprise and balances the flavor perfectly. When i was pondering about a dessert to serve after a heavy indian meal for a dinner, i found this recipe to be my savior. The cheesecake being airy and light, the lemon basil cream tangy and fresh make it ideal for a summer evening dessert.

The below recipe is for a plated cheesecake desert and hence all the elements have been chilled separately. For a traditional cheesecake, chill as a complete dessert.

Ingredients :

Base :
50 g flour
50 g almond meal/ fine semolina
75 g sugar
1 tsp cinnamon powder (optional)
50 g butter, melted

CreamCheese Filling :
250 g cream cheese, softened
240 ml, whipping cream
2 tbsp icing sugar, sifted

Lemon Basil Cream :
1/2 gelatin sheet (1g)
88 g butter, softened
1 egg
68 g sugar
65 ml lemon juice
5 medium basil leaves

Instructions :

Base :
Preheat oven to 165°C. Line a baking tray with parchment paper.
Combine dry ingredients in a bowl. Add butter and bring together forming a firm crumb.
Tip crumbs into prepared tin and. Bake for 10-15 minutes or until golden brown.

Chill in the refrigerator.

CreamCheese Filling:

Using an electric mixer, beat cream cheese and icing sugar in a bowl until smooth. Set aside.

Whip the cream until soft peaks form. Fold the cream into the cream cheese and set in the refrigerator for atleast 30-45 minutes.

Lemon Basil Cream :

Soak the gelatin sheet in a bowl of cold water until softened, 5 to 10 minutes.

Pour the egg into a heavy saucepan and add the sugar. Whisk the eggs with the sugar.

Whisk in the lemon juice. Continue to whisk over medium heat.
Tear the basil leaves into the pan and cook just until the cream comes to a boil and thickens.

Whisk in the softened gelatin.

Strain the cream over the softened butter. Using a hand mixer, beat the cream and butter for one minute until smooth.

Chill completely, at least 30-45 minutes.

Assembling the Cheesecake:

To serve, spread the base mixture down the centre of the plate. Pipe rounds of the cheesecake in the centre and at the two opposite ends.
Pipe small rounds of the lemon cream on either side of the cream cheese mixture.

To serve as traditional cheesecake :
Pour the creamcheese filling onto the base; smooth the top with a rubber spatula. Top with the lemon basil cream. Refrigerate until firm, 2 1/2 to 3 hours.