BASIL CHEESECAKE WITH STRAWBERRY MOUSSE

Basil Cheesecake with Strawberry Mousse image

An unforgettable and unique combination that looks as gorgeous as it is to eat! An inventive sweet basil cheesecake is covered in a creamy strawberry mousse. Guests will ooh and aah over this stunning cheesecake!

Provided by BeataSniechowska

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 10h33m

Yield 8

Number Of Ingredients 15

Ingredients

5 ⅓ ounces chocolate cookie wafers
2 tablespoons butter, melted
1 cup heavy whipping cream
1 bunch fresh basil leaves
3 (8 ounce) packages cream cheese, softened
4 eggs
¾ cup white sugar
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 (.25 ounce) package powdered gelatin
2 ½ tablespoons cold water
1 ⅓ cups strawberries, hulled and sliced
¼ cup white sugar
¾ cup heavy cream
2 tablespoons heavy cream

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a 9-inch springform tin with parchment paper.
Combine chocolate wafers and butter in a food processor; process into fine crumbs. Press crumbs evenly into the bottom of the tin. Transfer crust to the refrigerator.
Combine 1 cup heavy cream and basil in a food processor; blend until smooth. Add cream cheese, eggs, 3/4 cup sugar, flour, and cornstarch. Blend until smooth. Pour over chilled crust, smoothing the top with a spatula.
Bake in the preheated oven until surface is firm except for a small spot in the center that will jiggle when the tin is gently shaken, about 1 hour. Turn off oven and open the door. Leave cheesecake in the oven until completely cooled, about 1 hour.
Refrigerate cheesecake until completely set, about 6 hours.
Combine gelatin and water in a small bowl; let stand until softened, 3 to 5 minutes.
Place strawberries in a blender; blend until smooth and frothy.
Pour 1/3 of the strawberries in a saucepan over medium heat; add 1/4 cup sugar. Stir until sugar dissolves, about 3 minutes. Remove from heat and stir in gelatin mixture. Mix in remaining strawberries.
Whip 3/4 cup plus 2 tablespoons heavy cream with an electric mixer until stiff peaks form. Fold in strawberry mixture to make mousse.
Run a knife around the edges of the tin to remove cheesecake; place on a serving platter. Cover top and sides with mousse. Refrigerate until mousse is set, 2 to 3 hours.

Nutrition Facts : Calories 747 calories, Carbohydrate 46.7 g, Cholesterol 269.8 mg, Fat 58.1 g, Fiber 1.4 g, Protein 13.3 g, SaturatedFat 34.7 g, Sodium 437.6 mg, Sugar 32.4 g