tipsyculinaryqueen

Lemon Basil White Chocolate Cheesecake Topped With Lemon Vodka Creme

Lemon basil lends a hint of citrus while the white chocolate and sour cream creates a rich, tangy, creamy texture. I prefer more of a New York style drier type of cheesecake than a soft pudding version. To really send your palate over the moon I topped it with a lemon vodka marscapone cream topping.

 

I’m having a blast exploring the flavor combinations of these mini desserts. If you’re a cheesecake fan you’ll want to add this delicacy to your collection. If you’re not already one, this may transform you…

 

Lemon Basil White Chocolate Cheesecake Topped With Lemon Vodka Creme

 

Ingredients

 

For crust

 

17 cookies (I used Girl Scout Café Cookies. I’ve been experimenting with different kinds and find that you can use just about any cookie you like. A store bought shortbread or sugar cookie would also work as long as they’re not too thin)

Bailey's Mint Chocolate Marscapone Cheesecake With Mint Chocolate Brownie Crust

Mint, chocolate, liqueur, and 2 kinds of cheese...a tantalizing blend stirred up in my kitchen to form a dainty little delicacy layered with flavors that will arouse your palate and pleasure your senses. 

 

I'm doing a series of as many cheesecakes as I can dream up with different filling and crust ideas. As scrumptious as it would be, I didn't want to stack my frig or freezer with the full size version so I decided to make mini cheesecakes. Why have 1 piece of something when you can enjoy mini(s) :) This strategy seems to go over well with guests too because it’s so rich.