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Strawberry Basil Ricotta Cheesecake
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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 15 minutes
Cook Time1 hour
Cooling Time3 hours
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.