Strawberry Basil Ricotta Cheesecake

Strawberry Basil Ricotta Cheesecake

Spring is the perfect time to indulge in some refreshing and light desserts that are full of flavor. And what could be more delightful than a strawberry basil ricotta cheesecake?

It could take some time to make this cheesecake, but every step is worthwhile. Making a few items the day before you bake the cheesecake will simplify the process!

Homemade Ricotta:

Make homemade ricotta as your first step, which is surprisingly easy to make. All you need is whole milk, heavy cream, salt, lemon juice, and 10 minutes. Strain the mixture in cheesecloth for one hour and you will have a smooth and creamy ricotta cheese that’s perfect for this recipe.

Strawberry Basil Compote:

The strawberry basil compote is the star of the show in this recipe. It’s a delicious combination of fresh strawberries, fresh basil, fresh-squeezed lemon juice, lemon zest and sugar. It adds a burst of flavor to every bite of this cheesecake. The compote is made by cooking down the strawberries and then blending them until they are smooth.

Olive Oil Ricotta Cookie Crumble:

This crumble adds a nice contrast to the creamy cheesecake filling. This ingredient is used in the crust, inside the cheesecake, and as the final topping on the strawberry basil compote. The taste and texture are perfect! The dough takes only 15 minutes to come together and bakes just as fast. These ingredients actually make the base of a very delicious smash cookie!

Ingredients for the Basil Strawberry Ricotta Cheesecake:

• Fresh strawberries: You could use fresh or frozen strawberries to make the compote.
• Freeze-dried strawberries: This added power-packed flavor gives the cheesecake a very definitive fresh strawberry taste. It’s worth every penny! I weighed these in grams because your freeze-dried strawberries may be sliced, whole, or powdered. They need to be powdered for the recipe, but weight in grams gives you the correct amount for the recipe.
• Fresh basil: Dried basil just will not taste the same and the little basil plants at the grocery store are so inexpensive and can be used to make some fresh pesto when you are finished.
• Fresh lemon juice and Lemon zest: I always say fresh squeezed is best! It is!
• Ricotta cheese: The flavor of homemade is so much better and it hardly takes any time to make it. Try it and you will be so grateful you did. But, if not, you can buy pre-made ricotta at the grocery store.
• Olive oil: The crumble uses olive oil and should not be substituted. The signature flavor of olive oil is your goal with this crumble.
• Heavy cream and Whole milk: To make homemade ricotta, we are going for the higher fat content. I recommend the higher fat percentage of Costco’s heavy cream.
• Cream cheese: Buy the cream cheese brick, not whipped or reduced fat. The texture and fat percentage of the brick make a huge difference in the texture and baking success of this cheesecake recipe.
• Parchment Paper: I use parchment paper circles for the bottom of my springform pan to allow the cheesecake to slide from the bottom of the pan easier. To cut and preserve individual slices of cheesecake, I use parchment paper squares (hamburger patty squares) folded in half and pressed into the cheesecake with a knife. A piece of parchment lines each slide of the slice of cheesecake, readying it to be shared with a friend or frozen perfectly at this point.

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How to Make the Strawberry Basil Ricotta Cheesecake:

Olive Oil Ricotta Cookie Crust:

1. Preheat oven to 350°F. Prepare 9 to 10-inch springform pan by coating bottom with non-stick spray. Place parchment paper circle. Spray bottom and sides of pan again liberally.
2. Place cookie crumbles in food processor and pulse until fine crumbs. Add melted butter and mix until incorporated. Place crust crumbs in prepared springform pan. And press until flat in bottom.
3. Bake crust in 350°F (177° C) oven for 10 minutes. Remove and allow to cool slightly. Raise oven temperature to 450°F (232° C) to prepare to bake cheesecake.

Strawberry Basil Ricotta Cheesecake:

1. To prepare cheesecake batter. Place cream cheese and ricotta in a stand mixer. On medium speed, cream together. Add sugar and flour. Continue to cream on medium speed for 2 minutes until well blended.
2. On low speed, blend in eggs, one at a time, scraping bowl between each addition.  Add vanilla and strawberry basil compote. Mix on low speed just until combined. Scrape bowl and mix again until no white remains.
3. Pour a third of the batter over the crust. Smooth top with spatula. Add half the remaining strawberry basil compote to top of cheesecake and smooth. Add 1 ½ cups (180g) of cookie crumble on top of compote. Add remaining cheesecake batter into springform pan. Do not fill more than ½-inch from top of pan.
4. Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes. Turn off oven, but leave cheesecake in oven for another 40 minutes while it cools. Remove from oven and allow to cool at room temperature. Run a knife between the cheesecake and the side of the pan before cooling completely. Chill in refrigerator for at least 2 hours decorating top.
5. Remove cheesecake from springform pan. Add remaining strawberry basil compote to top of cheesecake. Decorate top edge of cheesecake with stabilized whipped cream. Sprinkle up to 1 ½ cups (180g) cookie crumbs on top of compote and whipped cream. Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.

This Strawberry Basil Ricotta Cheesecake is a perfect dessert for a spring party, a special occasion, or just a weekend treat. It’s a dessert that’s sure to impress your guests with its delicious combination of flavors and textures. So, give it a try, and indulge in the taste of spring!

–Kim

Print Recipe

Strawberry Basil Ricotta Cheesecake

Strawberry Basil Ricotta Cheesecake blends cream cheese with the creamy richness of ricotta cheese, the fresh-aromatic flavor of basil and the tangy sweetness of strawberries over an olive oil ricotta cookie crust and topped with a strawberry basil compote and whipped cream

Prep Time1 hour hr 15 minutes mins

Cook Time1 hour hr

Cooling Time3 hours hrs

Course: Dessert

Keyword: basil, cheesecake, ricotta, strawberry

Servings: 9 inch cheesecake

Author: Kim Melanson

Equipment

• 9-inch springform pan

Ingredients

MAKE AHEAD COMPONENTS:

Olive Oil Ricotta Cookie Crumble:

• ¾ cup (155g) olive oil
• ¼ cup (46g) shortening
• 1 cup (198g) granulated sugar
• ½ cup (110g) brown sugar
• 1 cup (227g) ricotta room temperature
• 2 Tablespoons lemon zest
• 3 ½ cup (420g) all-purpose flour
• 2 teaspoons baking powder
• 1 ½ teaspoons kosher salt
• ¼ cup granulated sugar for sprinkling

Homemade Ricotta:

• 4 cups (960g) whole milk
• 1 ½ cup (326.5g) heavy cream
• 1 teaspoon kosher salt
• 3 Tablespoons lemon juice

Strawberry Basil Compote:

• 1 ½ pounds strawberries
• 3 Tablespoons lemon juice
• 1 Tablespoon lemon zest
• 1 ½ Tablespoons cornstarch mixed with ½ teaspoon water
• 1 teaspoon finely chopped fresh basil
• (24g) freeze dried strawberries

DAY OF BAKING:

Olive Oil Ricotta Cookie Crust:

• 3 cups 360g olive oil ricotta cookie crumble
• 3 Tablespoons 43g unsalted butter

Cheesecake Batter:

• 3 packages 24oz—680g cream cheese
• 1 cup 227g ricotta cheese
• 1 cup 198g granulated sugar
• 2 Tablespoons fresh basil finely chopped
• 3 Tablespoons 22.5g all-purpose flour
• 3 large eggs + 2 egg yolks
• 1 teaspoon vanilla
• ¾ cup 230g strawberry basil compote

Before Serving:

• Stabilized Whipped Cream:
• ½ cup heavy cream
• 1 ½ Tablespoons powdered sugar

Instructions

Olive Oil Ricotta Cookie Crumble:

• Preheat oven to 350° F (177° C) and lightly grease baking sheets.
• Measure flour, baking powder, and salt. Whisk together and set aside.
• In mixer, cream butter and shortening on medium-high speed, about 3 minutes or until fluffed together. Scrape sides and bottom of bowl.
• Add granulated and brown sugars. Mix on medium-high speed for about 3-5 minutes. Scrape bowl.
• Add sour cream and mix for 1 minute on medium speed. Scrape bowl.
• Add flour mixture all at once. On low speed, mix just until all the flour disappears.
• Using a cookie scoop, place dough on lightly greased baking sheets, close together/touching until baking sheet is completely full.
• Lightly spray bottom of flat-bottomed glass with cooking spray. Dip in sugar and press cookies flat (to about ½-3/4” tall). Dip in sugar again before pressing each cookie. Sprinkle remaining sugar over the entire cookie layer.
• Bake at 350° F (177° C) for 11 minutes. Allow the cookies to cool in the pan. The cookies will continue to cook slightly. Crumble cookies into ¼ to ½-inch sized chunks and place in sealed container until ready to use.

Homemade Ricotta:

• Combine first three ingredients in a large pot over medium heat. Bring to a boil and let boil, while stirring constantly, for about 5 minutes.
• Turn off heat and add lemon juice. Stir once and let sit for 5 minutes while it separates.
• In the meantime, prepare by placing a fine mesh strainer over a medium sized bowl. Place a damp double layer cheesecloth over the strainer.
• Pour the separated milk mixture over the cheesecloth and let strain for for at least an hour (longer or overnight creates a firmer ricotta).
• Discard liquid. Chill ricotta until ready to use, for up to 5 days (or freeze for up to 3 months).

Strawberry Basil Compote:

• Add all ingredients, except cornstarch mixed with water, in a medium sized saucepan. Over medium-high heat, stirring occasionally, bring to a boil and cook until the strawberries are tender. Mix cornstarch and water together into a slurry. While whisking bubbling strawberry mixture, slowly add the cornstarch slurry and continue whisking until thickened.
• Add hot mixture to blender, taking precautions as hot materials expand when blended. Blend until smooth. Pour into a glass container to cool completely. Cover and store in refrigerator until ready to use.

Olive Oil Ricotta Cookie Crust:

• Preheat oven to 350°F. Prepare 9 to 10-inch springform pan by coating bottom with non-stick spray. Place parchment paper circle. Spray bottom and sides of pan again liberally.
• Place cookie crumbles in food processor and pulse until fine crumbs. Add melted butter and mix until incorporated.
• Place crust crumbs in prepared springform pan. And press until flat in bottom.
• Bake crust in 350°F (177° C) oven for 10 minutes. Remove and allow to cool slightly.
• Raise oven temperature to 450°F (232° C) to prepare to bake cheesecake.

Strawberry Basil Ricotta Cheesecake:

• One hour before baking, allow eggs, cream cheese, and ricotta to come to room temperature. Also, add 2 Tablespoons chopped fresh basil to 1 cup granulated sugar in a covered container. Use fingers to massage basil into the sugar. Cover with lid and allow to sit for at least 1 hour.
• To prepare cheesecake batter. Place cream cheese and ricotta in a stand mixer. On medium speed, cream together. Add sugar and flour. Continue to cream on medium speed for 2 minutes until well blended.
• On low speed, blend in eggs, one at a time, scraping bowl between each addition. Add vanilla and strawberry basil compote. Mix on low speed just until combined. Scrape bowl and mix again until no white remains.
• Pour a third of the batter over the crust. Smooth top with spatula. Add half the remaining strawberry basil compote to top of cheesecake and smooth. Add 1 ½ cups (180g) of cookie crumble on top of compote.
• Add remaining cheesecake batter into springform pan. Do not fill more than ½-inch from top of pan.
• Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes. Turn off oven, but leave cheesecake in oven for another 40 minutes while it cools.
• Remove from oven and allow to cool at room temperature. Run a knife between the cheesecake and the side of the pan before cooling completely. Chill in refrigerator for at least 2 hours decorating top.
• Remove cheesecake from springform pan. Add remaining strawberry basil compote to top of cheesecake. Decorate top edge of cheesecake with stabilized whipped cream. Sprinkle up to 1 ½ cups (180g) cookie crumbs on top of compote and whipped cream.
• Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.