2 large eggs
1 c. sour cream
3/4 c. granulated sugar
1 c. basil leaves, destemmed
2 Tbs. cornstarch
2 Tbs. lemon juice
1 tsp. vanilla
2 pounds cream cheese, softened
2 Tbs. butter, softened
1 c. crushed vanilla wafers or graham crackers

Preheat oven to 450 degrees. In food processor or mixer, lightly beat eggs. Add sour cream, sugar, basil, cornstarch, lemon juice, and vanilla. Process until smooth. Add cream cheese, 1/2 pound at a time, and process to incorporate. Spread softened butter on bottom and halfway up sides of a 9 or 10-inch spring form pan. Cover buttered area with cookie crumbs, pressing to be sure they stick. Pour in cheesecake batter and bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Run a knife around edges of cake as soon as it comes out of oven. Cool on wire rack 5 minutes, then remove the side of the pan. Finish cooling. Cut with dental floss into thin wedges. Makes 10 servings.

(from Madison Herb Society Cookbook)

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