About this recipe: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!
Makes: 1 (23cm) cheesecake
For the base
150g chocolate biscuits
2 tablespoons melted butter
For the filling
250ml double cream
1 bunch fresh basil (about 15g)
750g cream cheese
150g caster sugar
1 tablespoon plain flour
1 tablespoon cornflour
For the mousse
8g powdered gelatine
40ml cold water
200g strawberries, hulled and sliced
220ml double cream
50g caster sugar
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Preheat the oven to 160 C / Gas 2-3. Line a 23cm springform cake tin with baking parchment.
For the base, combine the biscuits and butter in a food processor and process till 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.
For the filling, combine the cream and basil leaves in a food processor and blend till smooth. Add the cream cheese, sugar, flour, cornflour and eggs. Blend till smooth, then pour over the chilled biscuit base. Smooth the top with a spatula.
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.
For the mousse, sprinkle gelatine over water and let sit 3 to 5 minutes to 'bloom'.
Blend the strawberries till smooth and frothy. Combine 1/3 of the blended strawberries with the 50g sugar in a saucepan over medium heat. Stir till sugar dissolves, then remove from heat and stir in gelatine till smooth. Combine mixture with the remaining blended strawberries and let cool.
Whip the cream to stiff peaks. Add the strawberry mixture and fold together till well combined.
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.
Chill the cake in the fridge for 2 to 3 hours, or till mousse is set.