I don't like papaya. I've chewed on the real fruit, sipped the juice, golden nectar, and even tried a Chobani Greek yogurt laced with papaya seeds.
So why then, do I love my peach cheesecake with a papaya Amaretto topping? Perhaps I'm just delightfully distracted by the peach vodka, peach schnapps, and Amaretto.
Or maybe the rich creamy filling, resting on top of a spicy ginger crust sends my senses soaring! And then there's the natural succulent fruity flavor that only a summer peach at peak season can deliver.
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)
