Basil Cheesecake with Strawberry Mousse

    10 hours

    An unforgettable and unique combination that looks as gorgeous as it is to eat! An inventive sweet basil cheesecake is covered in a creamy strawberry mousse. Guests will ooh and aah over this stunning cheesecake!

    5 people made this

    Makes: 1 (23cm) cheesecake

    • Base
    • 150g chocolate biscuits
    • 2 tablespoons melted butter
    • Filling
    • 250ml thickened cream
    • 1 bunch fresh basil (about 15g)
    • 750g cream cheese
    • 150g caster sugar
    • 1 tablespoon plain flour
    • 1 tablespoon cornflour
    • 4 eggs
    • Mousse
    • 8g gelatine
    • 40ml cold water
    • 200g strawberries, hulled and sliced
    • 50g caster sugar
    • 220ml thickened cream

    Preparation:1hour  ›  Cook:1hour  ›  Extra time:8hours  ›  Ready in:10hours 

    1. Preheat the oven to 160 degrees C. Line a 23cm springform cake tin with baking paper.
    2. Base: Combine the biscuits and butter in a food processor and process until fine. Tip mixture into the prepared tin and press to evenly cover the bottom of the tin. Chill in the fridge while you prepare the filling.
    3. Filling: Combine the cream and basil leaves in a food processor and blend until smooth. Add the cream cheese, sugar, flour, cornflour and eggs. Blend until smooth, then pour over the chilled biscuit base. Smooth the top with a spatula.
    4. Bake the cheesecake in the oven for 1 hour. After 1 hour, turn off the oven and open the door. Allow the cheesecake to cool in the oven completely, then transfer to the fridge and chill for 6 hours.
    5. Mousse: Sprinkle gelatine over water and let sit 3 to 5 minutes to 'bloom'.
    6. Blend the strawberries until smooth and frothy. Combine 1/3 of the blended strawberries with the sugar in a saucepan over medium heat. Stir until the sugar dissolves, then remove from heat and stir in gelatine till smooth. Combine mixture with the remaining blended strawberries and let cool.
    7. Whip the cream to stiff peaks. Add the strawberry mixture and fold together until well combined.
    8. To Serve: Remove the rim from the cooled cake and transfer the cake to a serving platter. Cover the top and sides of the cake with the strawberry mousse. Decorate with additional strawberries and basil leaves, if liked.
    9. Chill the cake in the fridge for 2 to 3 hours, or until mousse is set.

    Watch a video of it being made…

    Basil Cheesecake with Strawberry Mousse
    Basil Cheesecake with Strawberry Mousse

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (3)


    As delicious to taste as it is to look at!  -  30 Aug 2016


    The cake looks amazing, but I have another question. May I ask to give me the name of the song at the background? Thank you!  -  07 Sep 2017  (Review from Allrecipes UK & Ireland)


    IT IS THE BEST CAKE EVER  -  02 May 2016  (Review from Allrecipes UK & Ireland)