Strawberry Basil Cheesecake-The Little Shop of Olive Oils

Strawberry Basil Cheesecake



  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted butter

Cheesecake Filling:



  • Preheat your oven to 350ºF (175ºC).
  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  • Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
  • Bake the crust for 8-10 minutes, then remove from the oven and let it cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  • Add the sugar and 1 teaspoon strawberry balsamic and continue beating until well combined.
  • Add the eggs one at a time, beating well after each addition.
  • Finally, mix in the sour cream until the batter is smooth and well combined.
  • Pour the cheesecake filling over the cooled crust, spreading it evenly.
  • Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is almost set (it should still have a slight jiggle).
  • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
  • Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  • In a medium bowl, combine the sliced strawberries, Strawberry Balsamic, and Olive Oil. Toss gently to coat the strawberries.
  • Let the mixture sit for about 10 minutes to allow the flavors to meld.
  • Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
  • Spoon the marinated strawberries over the top of the cheesecake.
  • Garnish with fresh basil leaves, if desired.
  • Slice and serve the cheesecake immediately.
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