A dessert like the strawberry and basil cheesecake makes me think of spring, if not summer, because it has a fresh flavor, requires no oven baking and, all in all, is a very quick dessert that we can prepare in many different ways.
The base of the cheesecake, for example, can be made with many types of cookies (plain biscuits, digestives, Sicilian cannoli shells with chocolate chips, or mixed with crushed cornflakes), but also with cannoli shells or with puffed rice combined with melted dark or white chocolate… in short, we can really create our own version!
Basil combined with strawberries is a tasty addition that helps enhance each aroma in a simple, economical and straightforward way.
I also added basil to the cream, even if you can’t see a single bit in the photo… but I swear, IT’S THERE!!!!! 😄
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I also have a free WhatsApp channel with one sweet and one savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
FOR THE CHEESECAKE
- 3/4 cup Greek yogurt
- 16 oz cream cheese (spreadable)
- 7/8 cup powdered sugar
- 6 leaves basil (fresh, finely chopped)
- 1 1/2 cups plain cookies (for the base)
- 7 tbsp butter
- 6 strawberries (large)
- 2 tbsp strawberry jam
- 2 tbsp water
- 1 tbsp lemon juice
- to taste basil
Tools
PAN 7–8 IN
- Stampi
Steps
Finely crush the plain cookies in a food processor or put them in a bag and crush them with a meat mallet.
Melt the butter, mix it with the crushed cookies and stir until you obtain a moist, sandy mixture.
Pour the mixture into the 7–8 in pan lined with parchment paper, press it down well with the back of a spoon and place it in the refrigerator for 30 minutes.Wash and dry the basil leaves very well, then chop them very finely with a knife.
In a bowl, beat the cream cheese with the powdered sugar until smooth.
Add the Greek yogurt and mix until the mixture is homogeneous.
Stir in the chopped basil and blend thoroughly (you can’t see it, but you can taste it 😉).Take the pan out of the refrigerator.
Pour the cream over the cookie base and smooth the surface.
Refrigerate for at least 4 hours, better if overnight, so it firms up naturally.Quickly wash and hull the strawberries, then slice them.
Put them in a small saucepan with the strawberry jam, the water and the lemon juice.
Heat over low heat for a few minutes, stirring, until a glossy, slightly loose sauce forms.
Let it cool completely.Arrange the strawberries and their sauce over the well-chilled cheesecake.
Finish with a few fresh basil leaves for decoration!It’s delicious and that sauce with the strawberry jam is so indulgent you’ll want to lick your fingers!
Enjoy! Annalisa
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I remind you that at the top, where you see the blog menu, there is a magnifying glass 🔍 that allows you, by entering an ingredient or a recipe title, to find all the preparations that include that title or ingredient — I hope among those results you’ll find recipes you like!
Final note
This cheesecake is not a firm, dry-cut cheesecake, but creamy, fresh and spring-like, exactly as a no-bake, gelatin-free dessert should be.
Strawberries and basil work together because they bring out the best in each other, without being overpowering, so they are appreciated by every palate 🌿🍓
