Strawberry & Basil Goat Cheese Cake

By ROBandSEAN

This is the sexiest cheesecake you'll ever eat, so great, your head will spin. The texture is light and refreshing, almost like a crème brûlée. It's fantastic with any fruit, but because strawberries are approaching the peak of their season, we're going to give them their just due. With the sprinkling of basil and goat cheese on top, the combination of flavors is mind-blowing

Ingredients

• TOPPING:
• 10ounces10 ounces graham crackers
• 1/2teaspoon1/2 teaspoon ground cinnamon
• 1stick1 stick (4-ounces) unsalted butter, melted
• 4ounces4 ounces cream cheese, room temperature
• 4ounces4 ounces goat cheese, room temperature
• 1pint1 pint sour cream, room temperature
• 33 eggs, room temperature
• 1cup1 cup sugar
• ZestZest and juice of 1 lemon
• 1/2teaspoon1/2 teaspoon vanilla extract
• 6ounces6 ounces fresh strawberries, stems removed and cut in half lengthwise
• 1/4cup1/4 cup sugar
• Juice of 2 lemons
• 2ounces2 ounces Grand Marnier
• 1/2cup1/2 cup fresh basil leaves
• 2tablespoons2 tablespoons goat cheese, crumbled, frozen

Details

Servings 8
Preparation time 20mins
Cooking time 90mins

Preparation

Step 1

Preheat oven to 325°F.

In a large pan or kettle, heat 6 cups of water just to boiling and set aside.

In a food processor, combine the graham crackers, cinnamon, and melted butter, process until the graham crackers are finely ground and the mixture holds together slightly and is evenly moistened.

Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil. Press the graham cracker mixture into the bottom of the pan to a 1/4-inch thickness. Smooth the crust, using the base of a juice glass. Chill uncovered until ready to use.

In a food processor, mix the cream cheese, goat cheese, sour cream, eggs, sugar, vanilla, and lemon zest and juice, scraping down the sides as needed until the mixture is smooth. Pour the mixture into the prepared pan.

Place the pan in the center of a large roasting pan. Place the roasting pan on the center rack of the oven. Carefully pour enough hot water into the roasting pan to a depth of 1 1/2-inches around the cheesecake.

Bake for 45 minutes. The cheesecake should be firm on the edges but still jiggle in the center. Let the cake cool in the pan for at least 45 minutes at room temperature. Then chill uncovered until ready to serve.

Topping:

In a large saucepan, combine the strawberries, sugar, lemon juice, and Grand Marnier and cook over a medium heat for five to seven minutes, or until the sugar has melted and the mixture has thickened slightly. Remove the strawberries and continue to cook for another three to five minutes, or until the syrup has reduced by half. Remove the pan from the heat and let cool.

Spoon the strawberries and syrup liberally over the cheesecake. Serve garnished with the basil leaves and crumbled goat cheese