Triple Cherry BASIL Cheesecake

PHOTOS + VIDEO BY MARIA MIGUEL + BIBIANA NUNES

Cheesecake may not be the first thing you think of when you’re craving a homemade dessert but it should be! And with the addition of basil(!), this cherry cheesecake is taken to another delicious level.

If you don’t feel like firing up the oven for over an hour, you can pressure cook your cheesecake like I do in this video. A couple important tips: ensure everything is at room temperature and DON’T over mix your ingredients.

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make the topping

• ¾ cup dried tart cherries

• 1 pound frozen pitted Bing cherries, thawed, drained, juice reserved

• ½ cup cherry jam

• 2 tablespoon brandy

• 1 tablespoon cornstarch

1. In a medium saucepan, add the dried cherries and reserved juice from thawed cherries.

2. Bring to boil then remove from heat.

3. Cover and let steep for 20 minutes.

4. In a small bowl, mix cherry jam, brandy, and cornstarch to blend.

5. Add this and the thawed cherries to the saucepan with the dried cherries.

6. Cook on medium heat, stirring, until the topping boils and thickens, ~1 minute.

7. Chill until cold. Can be made up to 2 days ahead and refrigerated.

make the crust

• ⅓ cup whole almonds 

• ⅔ cup gingersnap cookie crumbs (I’m using gluten free!)

• ¼ cup sugar

• ¼ cup butter, melted

1. Finely grind almonds in a processor.

2. In a medium bowl, stir together the ground almonds, gingersnap crumbs, and sugar.

3. Pour melted butter over and stir until all of the dry ingredients are uniformly moist.

4. Turn the ingredients into the lined springform pan, spread evenly to cover the bottom, and press firmly with the bottom of a flat bottomed cup (or your fingers).

5. Chill in the freezer for 30 minutes.

make the filling

• ⅔ cups basil sugar

• ¼ ts kosher salt

• 2 tablespoon cornstarch

• 16 ounces cream cheese, at room temperature

• 1 ts pure almond extract

• ½  cups sour cream

• 2 large eggs, at room temperature

• ½ cup sliced almonds, toasted

1. In a small bowl, mix together the basil sugar, salt, and cornstarch.

2. In a large bowl, beat the cream cheese on low speed until smooth.

3. Add half of the sugar mixture to the cream cheese and beat on low to combine, then add the remaining sugar mixture and beat again.

4. Add extract and sour cream and beat on low.

5. Lastly, add the eggs - one at a time, beating on low between each addition.

make the cheesecake!

1. Prepare a foil sling by folding a 20-inch piece of aluminum foil in half lengthwise, twice. You’ll use this to lower and lift your pan out of the pressure cooker.

2. Butter the bottom of a 7 inch springform pan and line pan with parchment.

3. Pour the filling into the crust and tap on the table to remove bubbles.

4. Pour 1 cup of water into your pressure cooker and place a steam rack into the pot.

5. Carefully center the springform pan on the prepared foil sling.

6. Using the sling, lower the pan into the cooker and place on the steam rack.

7. Cook on High Pressure for 26 minutes and then let the steam release naturally. DO NOT do a quick release.

8. Open the multicooker and remove the cheesecake using the sling.

9. Refrigerate until set, at least 2 hours, but preferably overnight.

10. Run a paring knife along the edges between the cheesecake and the pan.

11. Remove cheesecake from the pan and transfer to a serving plate.

12. Let sit out for 30 minutes.

13. Spoon topping evenly over cake and garnish cake with sliced almonds.

Adapted from Bon Appétit 1999. If not using a pressure cooker: Prepare as above and then bake cheesecake in a 350 degree oven for 50 minutes.

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