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New York Style Cheesecake with Strawberry Basil Rose sauce

My husband and I went on a date the other night, and had dinner at The Cheesecake Factory. They have so many fantastic looking cheesecakes there, and of course they are ALL delicious, so its impossible to choose one! Cheesecake is one of the only deserts my husband likes-somehow he doesn’t have a sweet tooth-I on the other hand…haha, well, in a perfect world, everyone would eat desert first-Maybe Marie Antoinette had it right, when she said “Let them eat cake”!

Some of the prettiest cheesecakes are made by baking the cheesecake in a springform pan that is placed in a shallow pan of already pre warmed water (pre-warmed by placing it first in the oven while it pre-heats). If you have the ability to do this, it will keep the cheesecake from cracking-also turn your light on inside the oven if you want to peek at the progress. never open the oven while cooking.

Basil is traditionally used in Italian foods, but I love adding unique ingredients to recipes that add an element of unpredictability. I think the flavors from the sauce create a phenomenal unique taste. I love pairing this with a sweet Reisling wine-Hogue Late Harvest White Riesling is a good pairing and runs around $12.  I really hope you enjoy this recipe! Bon Apetit!

  • Cake:
    6 large eggs
  • 1 1/2 C sugar
  • (4) 8 ounce packages of softened room temperature cream cheese,  I use Philadelphia brand
  • 1/2 pint sour cream (don’t use light)
  • 1/2 pint heavy cream
  • juice of one lemon (meyer lemon is fabulous if you can find one)
  • Zest from 1 lemon (I use the same lemon-zest it first, then juice it)
  • 1 Tablespoon vanilla extract (I use Madagascar Vanilla bean paste)
  • 2 heaping Tablespoons flour

Crust:

{Mix all together in a food processor to crush/mix}

  • 1 1/2 C crushed graham crackers (about 11-12 crackers)
  • 6 T melted butter
  • 1/2 c. sugar

Preheat oven to to 425°.
Make the crust first. Pour crust mixture into a 9″ spring form pan, pressing into place with your fingers, cup, or the back of a spoon. Chill in refrigerator for 15 minutes.

In a mixer (Kitchen aid, or large food processor) Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, lemon zest, vanilla, and flour together. Beat (on low to to low-medium speed) thoroughly, until completely smooth.
Do not mix at high speed and don’t overmix.
When cake is thoroughly mixed, pour batter into the pan slowly. Let it rest for 5 or 10 minutes.

Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate over night.

Strawberry Basil Rose Sauce
  • 1 Small bag of frozen Strawberries
  • 1 cup sugar
  • 1/2 stick butter or margarine
  • 1-2 T. Rose Water (you can find this in an international food market-whole foods has food grade rose water in the vitamin area-ask an employee)
  • 1/2 t. dried basil
  • 1 T. Vanilla Extract
  • 1 T lemon zest
Put all ingredients into a pot, and cook on medium heat. When strawberries start to defrost, take a potato masher or a fork and start mashing the strawberries. I prefer lumpy sauce. Cook and let reduce and thicken-boil at least 6 minutes while stirring-just a light boil. Cool before serving

Cheesecake Factory cheesecake line up-they are all so pretty-I will take one of each please!?

English: Nielsen-Massey Vanilla Extract

I love this brand of madagascar vanilla extract

English: Springform Pan with the walls loosene...

Springform pan-you can also line the pan with parchment paper

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