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a creamy pale lemon cheesecake flecked with tiny green basil bits and topped with small basil leaves and lemon zest, one slice plated, on a white plate in a wide horizontal shot, on a fresh summer table with lemon halves, bright clean light, shallow depth of field, landscape orientation

Lemon Basil Cheesecake

Herby, zesty, and unexpectedly refreshing, this dessert features a bright lemon cheesecake with a touch of fresh basil on a shortbread crust.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups shortbread cookie crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.9 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup heavy cream
  • 3 tbsp lemon juice fresh
  • 1 tbsp lemon zest
  • 2 tbsp fresh basil finely minced

Method
 

  1. Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
  2. Press the shortbread crumbs and butter into the pan and bake 8 minutes, then cool.
  3. Beat the cream cheese and sugar smooth, then mix in the heavy cream, lemon juice, zest, and minced basil.
  4. Add the eggs one at a time on low speed, then pour over the crust.
  5. Bake in a water bath 50 to 55 minutes until just set, then cool an hour in the cracked oven.
  6. Refrigerate at least 6 hours.
  7. Garnish with a few tiny basil leaves and lemon zest before serving.

Notes

Mince the basil very finely so you get the flavor without big green leaves in your slice.