Blueberry basil cheesecake, a delicious chilled cake with fruit and fresh herbs.
A variation of the classic cheesecake, in this case made with a base of plain cookies, a filling composed of cream, blueberries, and basil leaves.
Aromatic herbs paired with the right ingredients prove to be precious elements for creating desserts harmoniously balanced between acidic and sweet notes.
A fragrant and unusual-tasting dessert, a true gustatory surprise, perfect for impressing your guests, ideal to serve at the end of dinner or lunch, or a fresh afternoon snack. You can also prepare it in advance, keep it in the fridge until ready to use. Try it
Check out my review of the Videoeletteronica AB 452125 digital kitchen spoon scale
You can find more delicious recipes with blueberries here:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 Servings
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: Spring, Summer
- Energy 378.93 (Kcal)
- Carbohydrates 49.39 (g) of which sugars 29.93 (g)
- Proteins 4.11 (g)
- Fat 19.84 (g) of which saturated 6.81 (g)of which unsaturated 3.85 (g)
- Fibers 2.71 (g)
- Sodium 104.58 (mg)
Indicative values for a portion of 159 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz plain cookies
- 7 tbsp butter
- 1.5 lbs blueberries
- 4 leaves basil
- 2/3 cup sugar
- 12 g sheet gelatin
- 2/3 cup heavy whipping cream
- leaves basil (for decoration)
- to taste powdered sugar (for decoration)
Tools
- Chopper moulinex DPA141 la muolinette
- Pots Wenco 518550 – Double boiler pot, Diameter 5.5 inches
- Mold guardini gardenia, springform pan 8 inches
Steps
Start by soaking the gelatin in cold water and letting it soften. Melt the butter in a double boiler pot, and let it cool. Break the cookies, chop them in the chopper, place them in a bowl, and pour the melted butter over them in a stream. Compact the mixture at the bottom of an 8-inch springform pan and place it in the fridge for about 30 minutes
Take the blueberries and set aside 1.8 oz for decoration. Wash the rest, dry them with paper towels, transfer them to a bowl with the sugar and 4 basil leaves, blend with an immersion blender (if you are interested in purchasing click here), or a mixer.
Pour the puree into a saucepan, add the cream and bring to just below boiling. Add the well-squeezed gelatin, stir until it is dissolved. Let it cool
Pour the mixture over the prepared cookie base, let it chill in the refrigerator for at least 6 hours. Remove the dessert from the mold, decorate as desired with the remaining blueberries, and dust with a little powdered sugar, some fresh basil leaves, and blueberries, serve.
Storage, tips for a perfect blueberry basil cheesecake
It keeps in the fridge for 5 days.
FAQ (Questions and Answers)
How do I prepare basil leaves for blueberry basil cheesecake?
Basil leaves should always be chopped at the last minute to prevent them from turning black
